Greg Patent

Food writer Maureen Abood learned how to make these fragrant cinnamon-laced Lebanese lamb and onion pies from her grandmother. Maureen fondly recalls how her grandmother, who used about twenty-five pounds of flour a week for baking, made the dough and filling and shaped the pies. Fatayar are eaten out of hand as part of a meal or as a snack on their own. They are relatively quick and easy to put together once the dough has risen.