Tomato Soup

with Feta Cheese Fatayer Pastries
A bowl of soup and a cheesy bread - the perfect comfort dinner!
Cals 1081 · Prot 41 · Carbs 114 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
60 min
photo
A bowl of soup and a cheesy bread - the perfect comfort dinner!
Cals 1081 · Prot 41 · Carbs 114 · Fat 52
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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