Tomato Soup

with Feta Cheese Fatayer Pastries

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Instructions

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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).

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Feta not a favourite? Mix their fatayer filling using their favourite cheeses (combine the mix with an egg).

Pro tip

Leftover fatayer pastries make for a great lunch side or a snack the next day.

A bowl of soup and a cheesy bread - the perfect comfort dinner!

Cooking Time: 60 min

Equipment Required: Blender

Cals 1081 · Prot 41 · Carbs 114 · Fat 52

Ingredients

Number of people

Tomato soup

Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 600 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Honey 20 Grams
Cooking cream 200 ML
Black pepper 0.5 Tsp

Fatayer dough

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Water 140 ML
Olive oil 1 Tbsp

Fatayer filling

Feta cheese 200 Grams
Fresh parsley 15 Grams
Eggs 2 Pieces
Black pepper 0.5 Tsp

A bowl of soup and a cheesy bread - the perfect comfort dinner!

Cooking Time: 60 min

Equipment Required: Blender

Cals 1081 · Prot 41 · Carbs 114 · Fat 52

Instructions

photo

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).

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Feta not a favourite? Mix their fatayer filling using their favourite cheeses (combine the mix with an egg).

Pro tip

Leftover fatayer pastries make for a great lunch side or a snack the next day.

Ingredients

Number of people

Tomato soup

Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 600 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Honey 20 Grams
Cooking cream 200 ML
Black pepper 0.5 Tsp

Fatayer dough

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Water 140 ML
Olive oil 1 Tbsp

Fatayer filling

Feta cheese 200 Grams
Fresh parsley 15 Grams
Eggs 2 Pieces
Black pepper 0.5 Tsp
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