Print

Lebanese Meat Pies 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.

Ingredients

Scale

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

Find it online: https://tastybella.com/lebanese-meat-pies-recipe/