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Fatayer
Arab and Levantine meat pie From Wikipedia, the free encyclopedia
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Fatayer (Standard Arabic: فطائر, romanized: faṭāʾir; Levantine Arabic: فطاير, romanized: faṭāyir; sg. فطيرة, faṭīra) 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, eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Kuwait, Saudi Arabia, and Yemen.[citation needed] Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name empanadas árabes (sg. empanada árabe), and in Brazil, where they are known as esfihas fechadas ("closed sfihas", sg. esfiha fechada).
Some fatayer are commonly frozen and reheated prior to eating.[2]
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Variations
Different combinations of fillings and shapes are used for fatayer, common fillings include:
- Cheese (such as Feta, Akkawi or Halloumi) with nigella seeds.
- Spinach, commonly with sumac and onions, this variant is popular in the Levant and is known as Fatayer Sabanekh (Levantine Arabic: فطاير سبانخ), the choice varies by region.[3]
- Minced lamb meat and nuts.
- Fresh zaatar leaves and onions, often baked in Palestinian homes in winter[4]
A variety of spices may also be used for each variant.[5][2][6]
Empanadas Arabes
Empanadas Arabes, or Fatay are a variation of fatayer popular in some Latin American countries, like Argentina, Chile, Bolivia, Colombia, and Venezuela.[7][8]
Fatay are triangular, and the filling is typically tomato, onion, minced meat, and topped with lemon juice, they are sometimes open faced and sometimes closed, they closely resemble sfiha.[7][8][9]
Fatayer Sabanekh
Palestinian fatayer zaatar
Empanadas arabes, open faced like sfiha and served with lemons
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See also
References
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