The search on Google resulted in this:
"Mouajanat (also spelled mo3ajanat or muajanat) is an Arabic term for a variety of small, oven-baked Middle Eastern pastries or pies, often served as appetizers or snacks. They are popular in Lebanese and Palestinian cuisine and can be made with a range of savory or sweet fillings.
Common Varieties and Fillings
Mouajanat are known for their versatility, using a basic, soft dough that can accommodate different fillings. Popular types include:
- Spinach Pies (Fatayer bi Sabanekh): Triangular pastries filled with a tangy mixture of spinach, onions, sumac, lemon juice, and sometimes pomegranate molasses.
- Meat Pies (Sfeeha or Lahm bi Ajin): Open-faced or closed pastries topped or filled with a spiced ground meat mixture (often beef or lamb) that includes ingredients like onions, tomatoes, pine nuts, and pomegranate molasses.
- Cheese Pastries (Rakakat Jibneh): Often rolled or folded and filled with various cheeses such as Akawi, Nabulsi, or feta, sometimes mixed with parsley or sesame seeds.
- Za'atar Bread (Manaeesh): Flatbreads topped with a mixture of the herb blend za'atar and olive oil.
- Mini Pizzas: Small, individual-sized pizzas with typical topping
Serving and Preparation
Mouajanat are often served as part of a mezze platter, a popular breakfast, or an on-the-go snack. The pastries can be made in advance and frozen, then reheated as needed. They are typically made with a simple dough of flour, yeast, oil, salt, and water or milk, which is kneaded, left to rise, filled, and then baked until golden."
Here's a recipe: https://www.dimasharif.com/recipes/arabic-spinach-pastries/