Fatayer
≈ 2 min read
Names in other languages
No names in other languages are held for this entry yet.
Article bodies are English and are not machine-translated. A name in another language is not a translation of the article.
Fatayer ( ; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Israel, Palestine, Jordan, Iraq, Egypt. Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ). Some fatayer are commonly frozen and reheated prior to eating.
Fatayer ( ; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Israel, Palestine, Jordan, Iraq, Egypt. Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ). Some fatayer are commonly frozen and reheated prior to eating.
History and etymology
The word fatayer is derived from the Arabic word ( ), whose plural form is . 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. The name fatayer is sometimes used interchangeably with sambusak; referring to the baked or fried Arab turnovers. Sambusak descends from the medieval samosa, which is attested as early as the 9th-century in Persia. According to food historian Nawal Nasrallah, sambusak can be considered a variety of fatayir. Fatayer originally referred to unleavened flatbreads, but eventually came to refer to filled pastries made with said unleavened bread. Triangular filled pastries filled with cheese called mujabbanat ( ) 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. File:فطاير سبانخ.jpg|Fatayer sabanekh File:Palestinian fatayer zaatar.jpg|Palestinian fatayer zaatar File:Empanadas árabes, con el slogan - Acá como allá - del Chef Lucas Martí Boldrini.jpg|Empanadas àrabes, open-faced like sfiha and served with lemons
Text derived from https://en.wikipedia.org/w/index.php?oldid=1360156684 under CC BY-SA 4.0; modifications have been made.