Fatayer pizza is a hybrid dish that combines the spiced meat or cheese fillings of Middle Eastern fatayer — a baked or fried pastry — with the format and toppings of an Italian-style pizza. It typically uses a pizza or flatbread dough as the base, topped with a thin layer of tomato sauce, mozzarella, and a seasoned ground beef or lamb mixture, then baked until the crust is crisp and the cheese is melted. The term is not a standard culinary word in either Arabic or English; it is a nonstandard, informal compound used mainly in the Levant and among Middle Eastern diaspora communities to describe a fusion dish that appears on restaurant menus and home tables.
What Exactly Is Fatayer?
Fatayer (also spelled fatteh, fatayar, or fatayer) is a traditional Middle Eastern pastry, most commonly associated with Lebanon, Syria, Jordan, and Palestine. It consists of a yeast-based dough folded into triangles, boats, or half-moons and filled with one of three classic fillings: spinach with sumac and onions, minced lamb with pine nuts and pomegranate molasses, or a mixture of cheeses like akkawi and mozzarella. The pastries are baked until golden and served as an appetizer, snack, or part of a mezze spread. The word fatayer comes from the Arabic root f-t-r, which relates to “to fold” or “to twist,” referring to the shaping of the dough.
How “Fatayer Pizza” Differs from Traditional Fatayer
Traditional fatayer is a filled pastry, not an open-faced flatbread. The dough is rolled thin, cut into circles, filled, and then folded and crimped to seal the filling inside. Fatayer pizza, by contrast, is open-faced: the dough is stretched or rolled into a round or rectangular base, topped with sauce, cheese, and meat, and baked flat. The filling becomes a topping rather than an enclosed stuffing. This difference is not just cosmetic — the baking time and temperature differ, and the texture of the crust changes. A fatayer pizza is essentially a pizza that borrows the flavor profile of fatayer, particularly the spiced meat and cheese combinations.
Common Variations and Regional Styles
Because fatayer pizza is a fusion creation, it varies widely depending on the cook or restaurant. Some common variations include:
- Meat fatayer pizza: Topped with seasoned ground beef or lamb (often with onions, tomatoes, and a blend of Middle Eastern spices like allspice, cinnamon, and black pepper) and a layer of mozzarella or a white cheese like akkawi.
- Spinach fatayer pizza: Uses a spinach and sumac topping, sometimes with feta or mozzarella, mimicking the classic spinach fatayer filling but spread over the dough.
- Cheese fatayer pizza: A blend of mozzarella, feta, and sometimes akkawi, often with a sprinkle of za’atar or sesame seeds.
- Flatbread style: Some versions use a very thin, crispy dough similar to manakish or lahmacun, while others use a thicker, chewier pizza dough.
In the Levant, you might find a version called lahmacun (Turkish) or sfiha (Lebanese), which is an open-faced meat pie on flatbread — this is often considered a close relative of fatayer pizza, and some restaurants use the terms interchangeably.
How to Make a Fatayer Pizza at Home
Making fatayer pizza at home is straightforward if you have a pizza dough recipe you like. You can also use store-bought pizza dough or flatbread. Here is a basic method:
- Prepare or thaw your dough. Allow it to come to room temperature and rest for about 30 minutes.
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll or stretch the dough into a round or rectangle, about 1/4-inch thick.
- Spread a thin layer of tomato sauce (or a simple mixture of tomato paste and water) over the dough, leaving a border for the crust.
- Add a layer of shredded mozzarella, then spoon over a seasoned ground beef mixture (see below), and finish with more cheese.
- Bake for 10–12 minutes until the crust is golden and the cheese is bubbly.
For the meat topping, cook 1 lb (450 g) ground beef or lamb in a skillet over medium heat until browned, then add 1 small chopped onion, 2 cloves garlic, 1 tsp (5 ml) tomato paste, 1/2 tsp (2.5 g) ground allspice, 1/2 tsp (2.5 g) ground cinnamon, salt, and pepper. Cook until the onions are soft. Let the mixture cool slightly before using.
How to Choose Between Fatayer and Fatayer Pizza
Choosing between the two depends on the occasion and your preferences. If you want a hand-held appetizer that can be served at room temperature, traditional fatayer is the better choice. If you are looking for a main dish that is more substantial and shareable, fatayer pizza works well. Fatayer pizza is also easier to make in large quantities for a crowd, since you can bake one large pie instead of many small pastries. Consider the texture: fatayer has a soft, pillowy dough that is folded, while pizza has a crisper, chewier crust. If you are short on time, fatayer pizza is quicker because you skip the folding and crimping steps.
Common Mistakes and How to Avoid Them
One common mistake is overloading the pizza with too much meat or cheese, which can make the center soggy. Keep the toppings in balance: about 1/2 cup (120 ml) of sauce, 1 cup (120 g) of cheese, and 1 cup (240 ml) of cooked meat for a 12-inch pizza. Another mistake is using a wet spinach topping without draining it well — if you use spinach, squeeze out excess liquid after cooking. Also, avoid rolling the dough too thin; it may tear or burn before the toppings are cooked. Finally, do not skip preheating the oven or using a hot baking surface — a hot oven ensures a crisp crust.
Frequently Asked Questions
Is fatayer pizza a real thing? Yes, it is a real dish served in some Middle Eastern restaurants and made at home. It is not a traditional recipe but a modern fusion, so you will not find it in classic cookbooks.
Can I use store-bought pizza dough? Absolutely. Store-bought pizza dough works fine. Just let it rest at room temperature for 30 minutes before shaping.
What cheese is best for fatayer pizza? Mozzarella is the most common for melting, but you can add feta or akkawi for a more authentic Middle Eastern flavor. Akkawi is a salty white cheese; if you use it, soak it in water for 30 minutes to reduce saltiness.
Can I make a vegetarian version? Yes, use the spinach and cheese topping. Sauté spinach with garlic and lemon juice, drain well, then spread over the dough with cheese and a sprinkle of sumac.
How do I store leftovers? Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp the crust.
Can I freeze fatayer pizza? Yes. Bake the pizza, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
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