Borak Zaitoon (Olive mini pies)

Another easy-to-make savory pastry that will add extra zing to your appetizer parties and snacks. Green olives and red pepper go perfectly together in many Syrian dishes.


  • 1/2 pound pitted green olives, chopped
  • 2 red bell peppers
  • small onion, finely chopped
  • 2 tablespoon olive oil
  • 1/2 teaspoon sumac (optional)
  • Chili pepper to taste (your favorite variety)
  • Ground black pepper to taste
  • No salt
  • 1/2 a recipe Ajeen (Savory Dough), or 2 ready-made biscuit dough (10 count each)


  1. Preheat oven to 375F
  2. Seed and quarter the peppers, rub with little olive oil and roast in the oven for 15 minutes. You can also substitute with sun-dried red bell pepper, or marinated. make sure to press the marinated variety to get rid of as much water as possible.
  3. Meanwhile, saute the onion in olive oil until translucent.
  4. Chop the peppers and add to the onion, together with the rest of the ingredients.
  5. Spray a cookie sheet with non-stick oil and place the pies an inch apart (they will grow bigger).
  6. Place in the oven for 8-10 minutes.
  7. Serve warm or at room temperature. They are usually served with a variety of other savory parties. I recommend you used Syrian or a variety of Middle Easter green olives. The Jarred varieties available in the market are in no way close in flavor and crunchiness.

Makes 20 pies