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Fatayer, traditional Lebanese savoury pies, these small, hand sized pastries are beloved for their variety and flavour, making them a staple in Lebanese cuisine. Whether filled with spinach, cheese, or meat, Fatayer offers a taste of Lebanon’s diverse and vibrant food culture, inviting you to savour the delicious blend of ingredients that have been cherished for generations.
What Is Fatayer?
Fatayer is a type of savoury pie that is commonly found in Lebanese bakeries and homes. These pastries come in various shapes, most commonly triangular or boat shaped, depending on the filling.
They are typically made with a simple dough that is rolled out, filled with a savoury mixture, and then baked until golden and crisp. Fatayer can be enjoyed as a snack, appetizer, or even as part of a larger meal, often accompanied by a spread of other traditional Lebanese dishes.
Ingredients and Taste
The most popular fillings include spinach (known as Fatayer bi Sabanekh), a mixture of minced meat and onions (Fatayer bi Lahme), or a blend of cheeses (Fatayer bi Jibneh). The dough, typically made from flour, water, yeast, and a pinch of salt, serves as a neutral canvas that highlights the flavours of the fillings.
Spinach Fatayer is tangy and refreshing, often seasoned with sumac, which adds a lemony zest, along with onions, olive oil, and pine nuts. The cheese-filled Fatayer, on the other hand, is rich and savoury, with the cheese melting into a gooey, satisfying centre. Meat Fatayer usually features a mix of ground lamb or beef, onions, and spices, offering a hearty and flavorful bite. Each variation of Fatayer provides a unique taste experience, from the light and zesty to the rich and meaty, all encased in a soft, slightly crispy pastry.
A Taste of History
Fatayer has deep roots in the Levantine region, where it has been a part of the local diet for centuries. The tradition of making small, stuffed pastries is widespread across the Middle East, but Lebanon has developed its distinct versions, particularly noted for the variety of fillings and the delicate balance of flavours.
These savoury pies were traditionally prepared for family gatherings, feasts, and religious celebrations, symbolizing abundance and the sharing of food. Over time, Fatayer has become a beloved everyday food, enjoyed by all generations. Today, these pies are not only a staple in Lebanese homes but also a popular street food, offering a delicious and convenient way to enjoy the flavours of Lebanon.
Traditional Lebanese Fatayer (Savoury Pies) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 3/4 cup warm water
- 2 tbsp olive oil
For the Spinach Filling (Fatayer bi Sabanekh)
- 2 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp sumac
- Salt and pepper to taste
For the Meat Filling (Fatayer bi Lahme)
- 200g ground beef or lamb
- 1 small onion, finely chopped
- 1 tbsp pine nuts (optional)
- 1 tsp allspice
- Salt and pepper to taste
For the Cheese Filling (Fatayer bi Jibneh)
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta or akkawi cheese, crumbled
- 1 tbsp fresh parsley, chopped
- 1/2 tsp dried mint (optional)
- Pinch of black pepper
Directions
To begin, preheat your oven to 375°F (190°C). In a large bowl, combine flour, sugar, salt, and instant yeast. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 1 hour.
For the spinach filling, place chopped spinach in a bowl. Add chopped onion, lemon juice, olive oil, sumac, salt, and pepper. Mix well and let it sit for 15 minutes to allow the flavours to meld.
For the meat filling, heat a pan over medium heat and sauté the onions until softened. Add ground meat, cooking until browned. Stir in allspice, pine nuts (if using), salt, and pepper. Remove from heat and let it cool.
For the cheese filling, combine the crumbled feta, ricotta (or akkawi), parsley, dried mint (if using), and black pepper in a bowl. Mix well until all ingredients are evenly distributed.
Once the dough has risen, punch it down and divide it into small, equal-sized balls. Roll each ball into a thin circle, about 4 inches in diameter.
Place a tablespoon of your desired filling (spinach, meat, or cheese) in the centre of each dough circle. For the spinach and meat, fold the dough into a triangular shape, pinching the edges to seal tightly. For the cheese filling, you can fold into a half-moon or triangle shape.
Place the prepared fatayer on a baking sheet lined with parchment paper. Brush each pie with a little olive oil to give it a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the fatayer are golden brown and the dough is cooked through.
Serve the fatayer warm as an appetizer or alongside a main dish. They pair wonderfully with yogurt or a simple cucumber salad. Enjoy the flavours of Lebanon in each bite!
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