فطائر الجبنة

Mix the dry ingredients for the dough (flour and salt), leaving the yeast and sugar aside.

Dissolve the yeast and sugar in water and leave for 5 minutes to activate.

Add the activated yeast and sugar to the rest of the dough ingredients, then knead well by hand or with a mixer for 7–10 minutes until the dough is soft and cohesive.

Cover the dough and let it ferment for about 1 hour.

After fermentation, divide the dough into approximately 32 pieces, shape each into a ball, and let rest briefly.

Prepare the filling by mixing the cheese, Qazha, and parsley.

Flatten each dough ball slightly by hand, place the filling inside, and seal it tightly.

Dip the pastries in milk, then sprinkle sesame seeds on top.

Arrange the pastries on a baking tray lined with parchment paper and place them in a preheated oven at 200°C (392°F) on the middle rack for about 5 minutes, then continue baking until golden brown.