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Homemade Lahm Bi Ajeen: Lebanese Meat Pies photo

Lahm Bi Ajeen: Lebanese Meat Pies

These Lahm Bi Ajeen are irresistible! Flaky crusts filled with spiced meat and fresh herbs, perfect for any gathering!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 500 g all-purpose flour
  • 7 g active dry yeast
  • 1 teaspoon sugar
  • 300 ml lukewarm water
  • 1 tablespoon salt
  • 1 tablespoon olive oil
For the Filling:
  • 500 g ground beef (or ground lamb)
  • 1 small onion (roughly chopped)
  • 1 clove garlic
  • 2-3 tablespoons canned crushed tomatoes
  • 3 tablespoons fresh parsley (chopped)
  • 1 tablespoon pomegranate syrup plus extra to drizzle on top
  • 1 small red bell pepper (deseeded and chopped)
  • 2 tablespoons lemon juice
  • 1 tablespoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil (for sautéing the filling)
  • a few toasted pine nuts (for garnish)

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Food processor
  • Baking sheet
  • Parchment paper
  • Kitchen Towel

Method
 

Method:
  1. Step 1: Prepare the Dough - In a mixing bowl, combine the active dry yeast, sugar, and lukewarm water. Let it sit for about 5-10 minutes until frothy.
  2. Step 2: Mix the Dough Ingredients - Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  3. Step 3: Let the Dough Rise - Place the kneaded dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
  4. Step 4: Prepare the Filling - While the dough is rising, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the ground beef (or lamb) and cook until browned.
  5. Step 5: Add the Vegetables and Seasoning - Once the meat is cooked, add the crushed tomatoes, parsley, pomegranate syrup, red bell pepper, lemon juice, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool.
  6. Step 6: Shape the Pies - Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Roll each ball out into a circle about 1/8 inch thick. Place a spoonful of the meat filling in the center of each circle.
  7. Step 7: Fold and Seal - Fold the edges of the dough over the filling, pinching to seal. You can either leave them open-faced or fully encase the filling, depending on your preference.
  8. Step 8: Bake the Meat Pies - Preheat your oven to 200°C (400°F). Place the formed pies on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
  9. Step 9: Garnish and Serve - Once baked, remove the pies from the oven and drizzle with additional pomegranate syrup. Garnish with toasted pine nuts and serve warm. Enjoy!

Notes

  • For a lighter option, substitute ground beef with turkey or chicken.
  • You can freeze unbaked pies; just thaw and bake when ready.
  • For extra flavor, try adding spices like paprika or cinnamon to the filling.