Fatayer

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Fatayer
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TypeMeat pie
Place of originLevant
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Associated cuisineLevantine cuisine
Main ingredientsMeat, spinach, cheese or za'atar
Food energy
(per serving)
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Fatayer (Template:Langx; Template:Langx; Template:Singular Template:Langx) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi.[1] They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt.[2][3][4] Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name Script error: No such module "Lang". (singular form Script error: No such module "Lang".), and in Brazil, where they are known as Script error: No such module "Lang". ("closed sfihas", singular form Script error: No such module "Lang".).

Some fatayer are commonly frozen and reheated prior to eating.[5]

History and etymology

The word fatayer is derived from the Arabic word Script error: No such module "lang". (Script error: No such module "Lang".), whose plural form is Script error: No such module "lang"..[6][7] The word fatayir is attested in English as early as 1882 in an Arabic-English dictionary by Francis Joseph Steingass, where its translated as "pastry", and equated with sambusaq.[8]

The name fatayer is sometimes used interchangeably with sambusak; referring to the baked or fried Arab turnovers.[9][3] Sambusak descends from the medieval samosa, which is attested as early as the 9th-century in Persia.[3][4] According to food historian Nawal Nasrallah, sambusak can be considered a variety of fatayir.[4]

Fatayer originally referred to unleavened flatbreads, but eventually came to refer to filled pastries made with said unleavened bread.[4][6] Triangular filled pastries filled with cheese called mujabbanat (Template:Langx) can be found in a 13th-century augmented version of Ibn Sayyar al-Warraq's 10th century cookbook Kitab al-Tabikh. She also describes the medieval sambusak as a variety of fatayir.[4]

Regional variations

Levant

Different combinations of fillings and shapes are used for fatayer. Common fillings include:

A variety of spices may also be used for each variant.[14][5][15] The shapes also vary; some are fully enclosed triangles, while other are shaped like boats with part of the filling exposed.[10] The dough is sometimes unleavened, and can be flavored with spices like mahleb.[10][3] The different shapes may denote different fillings, for instances, triangles for spinach, and boats for cheese.[16]

Latin America

Empanadas àrabes, or fatay, are a variation of fatayer popular in some Latin American countries, such as Argentina, Chile, Bolivia, Colombia, and Venezuela.[17][18]

Fatay are triangular, with a filling typically consisting of tomato, onion, and minced meat, and topped with lemon juice. They are sometimes open-faced and sometimes closed; they closely resemble sfiha.[17][18][19]

See also

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Labensky, Steven; Ingram, Gaye G.; Labensky, Sarah R. (2001). Webster's New World Dictionary of Culinary Arts. Prentice Hall. p. 166. ISBN 9780130264305.
  2. ^ a b Page Module:Citation/CS1/styles.css has no content.Anissa Helou (6 May 2019). "How to make Lebanese fatayer with spinach and labneh fillings". Middle East Eye. Retrieved 29 September 2025.
  3. ^ a b c d Page Module:Citation/CS1/styles.css has no content.Marks, Gil (17 November 2010). "Sambusak". Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Retrieved 6 April 2026.
  4. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Nasrallah, Nawal (2013). Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine. Equinox Pub. p. 102. ISBN 978-1-84553-457-8. Retrieved 6 April 2026.
  5. ^ a b c d Page Module:Citation/CS1/styles.css has no content.Tamimi, Sami; Wigley, Tara (26 March 2020). "Snacks, Spreads and Sauces". Falastin: A Cookbook. Ebury Publishing. ISBN 978-1-4735-5775-8.
  6. ^ a b Page Module:Citation/CS1/styles.css has no content.Khayr al-Din al-Asadi (1981). موسوعة حلب المقارنة [Comparative Encyclopedia of Aleppo] (in Arabic). pp. 2220–2222. Retrieved 12 Jan 2025.{{cite book}}: CS1 maint: unrecognized language (link)
  7. ^ a b Page Module:Citation/CS1/styles.css has no content."سيدات يقتصدن في تحضير "الكشك".. مؤونة غير معتادة باللاذقية" [Women are frugal in preparing "kishk," an unusual staple food in Latakia.]. Enab Baladi (in العربية). 27 August 2024. Retrieved 22 September 2025.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Steingass, Francis Joseph (1882). English-Arabic Dictionary: For the Use of Both Travellers and Students (in العربية and English). W.H. Allen. p. 277. Retrieved 6 April 2026.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Goldstein, Joyce (12 April 2016). The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. Univ of California Press. p. 73. ISBN 978-0-520-96061-9. Retrieved 6 April 2026.
  10. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Helou, Anissa (4 October 2018). Feast: Food of the Islamic World. Bloomsbury Publishing. ISBN 978-1-5266-0556-6. Retrieved 28 September 2025.
  11. ^ Page Module:Citation/CS1/styles.css has no content."Fatayer Jibneh (Cheese fatayer)". Middle East Monitor. 26 June 2021. Retrieved 25 July 2025.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Choufan, Matan; Bishara, Muzna (17 February 2022). "For Muzna Bishara, Za'atar Is the Scent of Winter". Asif. Retrieved 25 July 2025.
  13. ^ Page Module:Citation/CS1/styles.css has no content.""الفطاير".. وليمة العيد الموروثة في حوران" ["Fatayer" is the traditional Eid feast in Hauran.]. Enab Baladi (in العربية). 28 June 2023. Retrieved 22 September 2025.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Kalla, Joudie (18 October 2018). "The Bakery". Baladi: Palestine a celebration of food from land and sea. Jacqui Small. ISBN 978-1-911127-86-4.
  15. ^ Page Module:Citation/CS1/styles.css has no content."Cook this: Spinach turnovers — fatayer sbenegh — from Forever Beirut". National Post. Retrieved 20 April 2025.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Senater, Len (5 March 2024). The Depanneur Cookbook. Simon and Schuster. ISBN 978-1-6680-0273-5. Retrieved 6 April 2026.
  17. ^ a b Page Module:Citation/CS1/styles.css has no content."Día Mundial de la Empanada: recetas infalibles para celebrar un clásico de la cocina" [World Empanada Day: foolproof recipes to celebrate a culinary classic]. Nuevo Diario Web (in español). 8 April 2025. Retrieved 31 July 2025.
  18. ^ a b Page Module:Citation/CS1/styles.css has no content."Empanadas árabes: Receta de Fatay original - Paulina Cocina" [Arabic empanadas: traditional Fatay recipe]. www.paulinacocina.net (in español). 26 March 2020. Retrieved 31 July 2025.
  19. ^ Page Module:Citation/CS1/styles.css has no content."El restaurante de Buenos Aires que prepara "la fatay más famosa"" [The Buenos Aires restaurant that prepares "the most famous fatay"]. www.c5n.com (in español). 1 October 2023. Retrieved 31 July 2025.

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