Hatna

Hatna, also known as Khaltna or Khaltna'a, is a traditional dish originating from the Levant region, particularly popular in countries like Jordan and Palestine. It is a savory pastry, often described as a type of pie or tart, made with a thin dough and filled with a mixture of cooked lamb or beef, onions, and a blend of spices. The dough is typically made from flour, water, and oil, and can be leavened or unleavened depending on the specific regional variation.

The filling for hatna is usually prepared by mincing or finely dicing the meat and sautéing it with chopped onions until tender. Common spices used in the preparation include allspice, cinnamon, black pepper, and sometimes sumac, which imparts a tangy flavor. Some recipes may also include pine nuts or herbs like parsley for added texture and aroma. Once the filling is ready, it is spread over the rolled-out dough, which is then folded or shaped, often into a rectangular or circular form, before being baked until golden brown and cooked through. Hatna is often served hot as a main course or as a savory snack, and is a staple in many family gatherings and celebrations in its native regions.