Lebanese Meat Pies Recipe

Introduction

Lebanese Meat Pies, known as Lahm b Ajeen, are savory hand pies filled with a flavorful spiced ground beef mixture. This recipe features a soft homemade dough paired with a rich topping of beef, tomatoes, and pine nuts, perfect for a satisfying snack or meal.

Ingredients

• 4 cups bread flour
• 1 cup warm milk
• 2 tsp instant yeast
• 2 tsp sugar
• 3 tbsp warm water
• 1 tsp salt
• 1/2 cup vegetable oil
• 3 tbsp plain yogurt
• 1 lb ground beef
• 1 large onion, diced
• 2 medium tomatoes, diced
• 1 tsp salt
• 1 tsp ground allspice
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1/2 cup pine nuts

Instructions

1. Step 1: In a small bowl, combine the warm water, sugar, and instant yeast. Set aside for 10 minutes until it foams.
2. Step 2: In a large mixing bowl, combine the flour, salt, warm milk, plain yogurt, and vegetable oil. Mix with your hands until combined.
3. Step 3: Pour in the yeast mixture and continue mixing by hand until a soft, elastic dough forms that doesn’t stick to your hands. If needed, sprinkle a little flour or add small amounts of milk for the right consistency.
4. Step 4: Shape the dough into a large ball. Brush with 1 tablespoon of olive oil, cover tightly with plastic wrap, place the lid on the bowl, then wrap the container in a blanket. Let it rise in a warm place for 2 to 3 hours.
5. Step 5: After rising, divide the dough into 14-16 small balls. Place them on a lightly floured surface, sprinkle flour over the top, cover with a kitchen towel, and let rise for another 30 minutes.
6. Step 6: In a bowl, combine the ground beef, diced onion, diced tomatoes, salt, allspice, black pepper, cinnamon, and pine nuts. Mix thoroughly for the topping.
7. Step 7: Roll each dough ball into a small circle. Spread a spoonful of the meat mixture evenly over each circle.
8. Step 8: Bake the meat pies in a preheated oven at 375°F (190°C) for about 15-20 minutes or until the dough is cooked through and the topping is slightly browned.

Tips & Variations

• Use plain yogurt to keep the dough soft and tender; full-fat works best.
• Toast the pine nuts lightly before adding for a richer flavor.
• For a vegetarian option, replace the ground beef with a mixture of finely chopped mushrooms and walnuts.
• If you prefer a spicier topping, add a pinch of cayenne pepper or chili flakes.
• Store-bought pizza dough can be a quick substitute if you’re short on time.

Storage

Store leftover meat pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to maintain crispness. You can also freeze the baked pies for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough the day before, cover it tightly, and refrigerate it. Allow it to come to room temperature and rise before shaping and baking.

Can I use a different type of meat?

Absolutely. Ground lamb or a mix of beef and lamb works well and adds authenticity. Ground chicken or turkey can be used for a lighter version, but adjust spices to taste.

Lebanese Meat Pies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

These authentic Lebanese Meat Pies, known as Lahm b Ajeen, feature a soft, hand-kneaded yeast dough topped with a flavorful spiced ground beef mixture and crunchy pine nuts. Perfect as a savory snack or meal, this recipe combines a tender homemade dough with a rich, aromatic meat topping, delivering a delightful Middle Eastern treat that’s sure to impress.

• Author: Maya
• Prep Time: 3 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 14–16 meat pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

For Lahm b Ajeen Dough

• 4 cups bread flour
• 1 cup warm milk (heated slightly)
• 2 tsp instant yeast
• 2 tsp sugar
• 3 tbsp warm water
• 1 tsp salt
• 1/2 cup vegetable oil
• 3 tbsp plain yogurt

For Lahm b Ajeen Topping

• 1 lb ground beef
• 1 large onion, diced
• 2 medium tomatoes, diced
• 1 tsp salt
• 1 tsp ground allspice
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1/2 cup pine nuts

Instructions

1. Activate yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and set aside for 10 minutes until the mixture becomes foamy, indicating that the yeast is active.
2. Mix dough base: In a large mixing bowl with a lid, combine the flour, salt, warm milk, plain yogurt, and vegetable oil. Begin mixing the ingredients together with your hands until partially combined.
3. Incorporate yeast mixture: Pour the foamy yeast mixture into the dough base. Continue hand mixing thoroughly until a soft, elastic dough forms. The dough should be smooth and no longer stick to your hands. If it is too sticky, sprinkle a tiny bit of flour or add an extra tablespoon of milk at a time until the desired texture is achieved.
4. Shape and oil dough: Form the entire dough into a large ball. Drizzle 1 tablespoon of olive oil over the dough and spread it evenly to coat the surface, which helps keep the dough moist during rising.
5. Cover and rise: Cover the bowl with plastic wrap and secure with the lid. Wrap the entire container in a large blanket to maintain warmth and let it rise undisturbed for 2 to 3 hours until it doubles in size.
6. Divide dough: After rising, punch down the dough gently to release excess air. Divide the dough into 14 to 16 equal small balls. Place them on a lightly floured surface and sprinkle a little flour on top to prevent sticking.
7. Second rise: Cover the dough balls with a clean kitchen towel and allow them to rise again for about 30 minutes until slightly puffed.
8. Prepare topping: In a mixing bowl, combine the ground beef, diced onion, diced tomatoes, salt, ground allspice, black pepper, and cinnamon. Mix well so the spices and vegetables are evenly incorporated. Toast the pine nuts lightly in a dry skillet over medium heat until golden and fragrant, then stir into the meat mixture.
9. Assemble pies: Roll each dough ball into a thin circle on a floured surface. Spread a thin, even layer of the meat topping over each circle, pressing slightly to adhere.
10. Bake pies: Preheat the oven to 400°F (200°C). Place the assembled meat pies onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the dough is golden and cooked through and the meat topping is fully cooked and slightly crispy around the edges.

Notes

• Ensure the milk and water used are warm, not hot, to activate yeast without killing it.
• The dough can be made a day ahead and refrigerated to allow for slow fermentation, enhancing flavor.
• For a nuttier flavor, pine nuts can be toasted just before adding to the topping mixture.
• If dough is very sticky, avoid adding too much flour to prevent toughening; small adjustments work best.
• Lahm b Ajeen is best served warm fresh from the oven but can be reheated the next day.

Keywords: Lebanese Meat Pies, Lahm b Ajeen, Middle Eastern Meat Pies, Spiced Ground Beef Pies, Lebanese Appetizer, Homemade Dough Meat Pies