Middle Eastern Fatayer / Turkish Pide Boats

Middle Eastern Fatayer and Turkish Pide Boats are beautifully golden, boat-shaped pastries made from soft yeasted dough and filled with savory spiced ground meat or a rich cheese blend. Baked until crisp on the edges and tender inside, these pastries are a traditional comfort food across the Levant and Turkey. Perfect as a main course, appetizer, or brunch centerpiece, they pair wonderfully with chili paste or a tangy dipping sauce.

Why You’ll Love This Recipe

This recipe delivers a warm, bakery-style pastry that’s both hearty and flavorful. The dough is simple to make and incredibly soft, while the fillings—whether meat or cheese—are richly spiced and satisfying. The finished boats are portable, customizable, and beautiful to present. Whether you’re making them for family dinner, a weekend gathering, or meal prep, they’re sure to impress and comfort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• all-purpose flour
• sugar
• salt
• active dry yeast
• warm water
• warm milk
• olive oil

For the beef filling:

• ground beef or lamb
• onion, finely chopped
• garlic cloves, minced
• ground cumin
• paprika
• salt and pepper to taste
• tomato paste
• chopped parsley

For the cheese filling (optional):

• shredded mozzarella
• crumbled feta or akkawi cheese
• dried mint or za’atar

To garnish:

• egg yolk, beaten (for egg wash)
• sesame seeds and nigella seeds (optional)
• olive oil for brushing
• red chili paste or tomato sauce for dipping

directions

1. In a large mixing bowl, combine yeast, sugar, warm water, and warm milk. Let sit for about 10 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Mix and knead by hand or mixer for 8–10 minutes until a smooth, elastic dough forms.
3. Cover the dough and let rise in a warm place for 1 hour until doubled in size.
4. While the dough rises, prepare the meat filling: sauté onion and garlic in a pan with a little olive oil until softened. Add ground meat and cook until browned. Stir in cumin, paprika, salt, pepper, tomato paste, and parsley. Set aside to cool.
5. Preheat oven to 400°F (200°C).
6. Divide the dough into 4 to 6 equal pieces. Roll each into an oval about ¼ inch thick on a lightly floured surface.
7. Spoon the meat or cheese filling into the center of each oval. For cheese, mix mozzarella and feta or akkawi, and sprinkle with dried mint or za’atar.
8. Fold the long edges of the dough slightly inward, then pinch and twist the ends to form a boat shape.
9. Transfer to a baking tray lined with parchment paper. Brush the edges with beaten egg yolk and sprinkle with sesame or nigella seeds if desired.
10. Bake for 15–18 minutes or until the dough is golden brown and cooked through.
11. Brush the edges with olive oil while still warm and serve with chili paste or tomato sauce on the side.

Servings and timing

Servings: 6 boats
Prep Time: 1 hour 20 minutes (includes rise time)
Cook Time: 18 minutes
Total Time: 1 hour 38 minutes
Calories per Serving: Approximately 320 kcal

Variations

• Spinach fatayer: Use a sautéed spinach, onion, and sumac filling for a vegetarian option.
• Egg-topped pide: Crack an egg on top of the filling halfway through baking for a classic Turkish finish.
• Spicy beef: Add red pepper flakes or chili powder to the meat for heat.
• Vegan version: Use plant-based meat and dairy-free cheese alternatives.
• Mini boats: Make smaller versions for appetizers or lunchboxes.

storage/reheating

Store leftover fatayer or pide boats in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Avoid microwaving to preserve the crisp crust. Freeze unbaked boats (without egg wash) and bake from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can skip the proofing step and mix it directly with the flour.

Can I prepare the dough in advance?

Yes, refrigerate the dough after kneading and use within 24 hours. Let it come to room temperature before shaping.

What is the difference between fatayer and pide?

Fatayer typically refers to folded or filled pastries across the Middle East, while pide refers to the open-boat style Turkish version. This recipe bridges both styles.

Can I use store-bought dough?

Yes, pizza or flatbread dough can be used in a pinch, but homemade gives better flavor and texture.

Can I cook these in an air fryer?

Yes, cook at 375°F (190°C) for 10–12 minutes or until golden, checking frequently.

How do I keep the bottom from getting soggy?

Avoid overfilling and use parchment paper to allow even cooking.

What cheese is best if I can’t find akkawi?

Feta, halloumi, or ricotta salata are good substitutes.

Can I add vegetables?

Yes, sautéed mushrooms, peppers, or zucchini work well in both the meat and cheese versions.

Are these good for freezing?

Yes, you can freeze them before or after baking. Reheat directly from frozen in the oven.

What can I serve with these?

Serve with a yogurt dip, tabbouleh, or a simple cucumber-tomato salad.

Conclusion

Middle Eastern Fatayer and Turkish Pide Boats are a deliciously savory baked treat, offering a soft, fluffy dough wrapped around flavorful meat or cheese fillings. Easy to shape and fun to eat, they’re ideal for family dinners, special occasions, or sharing with friends. With their golden crust and aromatic fillings, these stuffed dough boats are sure to become a staple in your recipe rotation.

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