Fatayer Jibneh (Lebanese Cheese Triangles) for Breakfast

If using akkawi cheese, soak it in water for 30 minutes to remove excess salt, then squeeze out excess moisture and shred. If using fresh mozzarella, simply shred it. In a bowl, combine the shredded cheese, chopped parsley, lemon juice, and black pepper. Mix well and set aside.

Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.

On a lightly floured surface, divide the dough into 8 equal-sized balls (about 100 g each). Roll each ball into a thin circle, about 15 cm (6 inches) in diameter.

Place about 2 tablespoons of the cheese filling in the center of each dough circle. Avoid overfilling to make folding easier.

Lift the edges of the dough and pinch them together to form a triangle. Start by pinching one corner, then bring the next side and pinch, and finally pinch the last corner. Ensure the edges are sealed tightly to prevent leaking during baking.

Place the fatayer on the prepared baking sheets. Whisk the egg yolk with a teaspoon of water and brush the tops of the pastries generously.

Bake for 18-20 minutes, or until the pastry is golden brown and the cheese is bubbly.

Remove from the oven and let cool for a few minutes. Serve warm, with extra lemon wedges on the side and a sprinkle of fresh parsley if desired.