published Oct 24, 2022, updated Sep 27, 2024 Fatayer is a Lebanese meat pie that’s great to serve as a snack or appetizer with a plethora of spicy or creamy dips and sauces. Sometimes made with spinach and onion, this particular fatayer recipe is made with hashweh, a ground meat filling for a juicy, savory serving of protein. That meat filling of either ground beef or lamb is spiced with Lebanese 7 spice (a blend of the most common Middle Eastern spices), tangy lemon juice, and a little salt and pepper. Trust me — you’ll find these tasty hasweh hand pies disappearing in the blink of an eye! They freeze really well, too, so you can make plenty to save for a crowd. I serve fatayer with creamy tahini yogurt and/or spicy red shatta sauce. Those two are great go-to sauces for a smorgasbord of tasty baked appetizers — arayes, cauliflower fritters, and beef croquettes all come to mind.
Recommended Tools
Skillet – To toast the almonds. Any saucepan will do, but I find that skillets are better for dry roasting. Stand Mixer With the Dough Hook Attachment – You could also knead by hand!
Storing and Reheating
Fatayer can be transferred to an airtight container and refrigerated for up to 4 days. Note that they get a little soggy as they sit, so I recommend eating them sooner rather than later… and ideally right after they come out of the oven! The populations of the Levant share not only the geographic position, but cuisine, some customs, and history. Levantine cuisine is eaten in Iraq, Syria, Egypt, Lebanon, Kuwait, Saudi Arabia, Yemen, Palestine, Jordan and Israel [source]. It is still unknown who actually invented fatayer, as the Lebanese, Syrians, Egyptians, and Palestinians all claim the dish as their own. Nonetheless, enjoy! Reheat in the oven, anywhere between 350 and 375 degrees F, until warmed through. You can also microwave them but they’ll be a little soft and chewy, whereas the oven will get them nice and crispy again! Love this recipe? Share it with the world on Pinterest.
