Filled Pastries

In the medieval sense, fateer (khubz al-fateer) is, strictly speaking, unleavened bread, rolled out thinly and baked on a taabaq (large, flat iron pan), or fried and dipped in syrup and served as a sweet. However, fatayir was also used in the modern sense to designate collectively fried or baked filled pastries, so called because the dough portions were flattened like khubz al-fateer.

The much-loved medieval sanbousaj pastries – we still love them