Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make dough
Pour the all purpose flour into a bowl. Add yeast and salt, mix well. Gradually add warm water, mixing the dough with clean hands. Add olive oil. Knead the dough for about 5 min until it's not sticky anymore. Form into a ball. Cover with cloth and let sit at room temperature until doubled in size (30 min).
2 Start tomato soup
Peel and chop shallots and garlic. Heat oil in a saucepan and sweat the shallots and garlic with a pinch of salt for 3 min. Add tomato passata, water, vegetable stock cube and honey. Bring to a boil, reduce the heat to low, cover, and let simmer for 15 min.
3 Make filling
Crush the feta cheese in a bowl with a fork. Chop parsley and add to the cheese. Mix in half of the eggs. Season with pepper.
4 Fill fatayer
Preheat the oven to 200°C/180°C fan. Divide the dough into 4/6/8 pieces. Roll each piece into a thin oval. Divide the filling on top. Pinch each end to create boat-shaped pastries. Beat the remaining eggs lightly. Brush the dough edges with the beaten eggs.
5 Bake fatayer
Place the fatayer pastries into an oven tin lined with baking paper. Bake in the oven for 15-17 min until cooked through and nicely browned on top.
6 Finish soup
Meanwhile, add the cooking cream to the tomato soup, then puree the soup with a mixer or in a blender until smooth and fluffy. Check the seasoning. Divide the soup to plates and crack some black pepper on top. Serve with the cheese fatayer.