Fatayer
In its own language: فطائر
Small Levantine pies with savoury fillings, baked in various shapes
Fatayer are savoury pastries from the Levant, often filled with meat, leafy greens, or cheese. These pies are enjoyed in Lebanon, Syria, Palestine, Jordan, Iraq, and Egypt, and have also become popular in parts of Latin America. Fillings and shapes differ by region, and they are eaten as snacks or part of a meal.
- Fatayer are savoury pies from the Levant with various fillings
- Common shapes include triangles and boats
- Fillings range from meat to greens and several cheeses
- Popular in Lebanon, Syria, Palestine, and beyond
- Known as empanadas árabes in Argentina and esfihas fechadas in Brazil
What is Fatayer?
Fatayer are small baked pies with a soft, thin crust and a savoury filling. The dough can be plain or seasoned, and is shaped into triangles or boats, sometimes with the filling peeking out. Inside, you might find minced meat, leafy greens like spinach, or cheeses such as feta, akkawi, or halloumi. Some versions include eggs, labneh (a strained yoghurt cheese), or nuts. Spices like sumac and nigella seeds add extra flavour. The pies are usually golden brown and have a tender bite.
Where does Fatayer come from?
The name fatayer comes from the Arabic word for pastry, faṭīrah. Early uses of the word referred to flatbreads, but over time it came to mean filled pastries. Medieval cookbooks mention similar stuffed breads, and the term has sometimes overlapped with sambusak, a relative of the samosa. Fatayer have long been part of Levantine food culture, and their history is tied to the broader tradition of stuffed breads in the region.
How is Fatayer made?
To make fatayer, dough is rolled out and cut into small rounds or ovals. Each piece is filled with a mixture such as seasoned meat, chopped greens, or cheese. The edges are pinched or folded to create a closed triangle or an open boat shape, depending on the filling. Some recipes add spices to the dough or filling. The pies are then baked until the crust is set and lightly browned. In some places, fatayer are made in advance and frozen for later reheating.
How and when is Fatayer eaten?
Fatayer are eaten throughout the day, often as a snack or light meal. They are sold in bakeries and street stalls, and can be served warm or at room temperature. People may enjoy them on their own or as part of a spread with other small dishes. In Latin America, similar pies are eaten with a squeeze of lemon. The variety of fillings means they suit many tastes and occasions.
Kinds of Fatayer
In the Levant, fillings and shapes signal the type of fatayer: spinach is often wrapped in triangles, while cheese might be placed in a boat-shaped pastry. Palestinian cooks sometimes use wild greens in winter. Syrian versions may include kashk (fermented dairy) and meat. In Argentina and Brazil, adaptations called empanadas árabes or esfihas fechadas use local ingredients like tomato and onion, and may be open or closed.
What Fatayer means
Fatayer are a familiar part of daily life in the Levant, found in bakeries and at gatherings. Their popularity has spread with migration, leading to local versions in South America. The pies are not tied to a specific festival or faith, but are enjoyed by many communities. Their flexible fillings and shapes reflect the creativity of home cooks and bakers across regions.
Questions people ask about Fatayer
What is fatayer made of?
Fatayer are made with a simple dough that is filled with ingredients such as minced meat, leafy greens like spinach, or cheeses including feta, akkawi, or halloumi. Spices and seeds may be added for extra flavour.
Where does fatayer come from?
Fatayer originate in the Levant, a region that includes Lebanon, Syria, Palestine, Jordan, Iraq, and Egypt. The pies are a staple of Levantine cuisine and have spread to other parts of the world.
Are there vegetarian versions of fatayer?
Yes, vegetarian fatayer are common. Fillings such as spinach with onions and sumac, or cheeses like feta and halloumi, are popular meatless options.
How are fatayer usually served?
Fatayer can be enjoyed warm or at room temperature. They are eaten as snacks, part of a meal, or as street food, and are often sold in bakeries or at food stalls.
What are some regional variations of fatayer?
In the Levant, the filling and shape may vary by region. In Latin America, similar pies are called empanadas árabes or esfihas fechadas, with fillings like tomato, onion, and meat, and may be open or closed.
Good reading and sources
The facts on this page come from the Wikipedia article "Fatayer", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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