Lebanese Savory Pies: 3 Heritage‑Rich Pastry Recipes Loved in Every Lebanese Home

I decided to bake Lebanese savory pies—meat, keshik, and zaatar—because they’re some of the most comforting and nostalgic pastries in our home. We enjoy them at any time of day: breakfast with a cup of tea, a quick midday snack, a light lunch, or even dinner when we want something warm and familiar.

These mouthwatering recipes were passed down to me by my mother. I grew up watching her prepare the dough, shape each pie with practiced hands, and fill the kitchen with the aromas of parsley, spices, and freshly baked bread. Helping her in the kitchen became one of my earliest food memories, and now I bake these pies the same way—carrying her tradition forward with every batch.

The dough

2 cups white unbleached flour
1 tsp yeast packet
1/2 cup warm water
1Tbsp sugar
splash of milk
1/4 cup oil
A pinch of salt

Mix yeast with the warm water and sugar. Let it rest 10-15 min until it rises.

Mix flour, oil, salt. Add yeast and milk and kneed. If too thick, add more milk a little at a time. Cover and let the dough rest one hour or two until it rises and likely doubles in size.

Keshik mixture

Dry kishik from a middle Eastern store
Roasted Sesame seeds
Olive oil
Ketshup

The Ketchup is merely to provide a reddish color. Depending on how much you want to make. Add olive oil to keshik until all covered and spreadable but not runny. Add sesame seeds to taste and a couple of Tablespoons of Ketchup.