Lahmajeen Meat Pies Recipe

Introduction

Lahmajeen Meat Pies are a delightful Middle Eastern-inspired treat featuring a thin, soft dough topped with a flavorful spiced ground beef mixture. These savory pies are perfect for any occasion, offering a satisfying blend of textures and bold flavors that will impress family and friends.

Ingredients

• 2 2/3 cups of all-purpose flour (plus extra for dusting)
• 1/2 tablespoon of salt
• 1/2 tablespoon of instant yeast
• 1 cup of lukewarm water
• 1/2 tablespoon of sugar
• 2 tablespoons of olive oil
• 2 tablespoons of plain yogurt
• 1 pound of ground beef (80/20)
• 1 red bell pepper, chopped
• 2 roma tomatoes, diced
• 2 tablespoons of finely chopped parsley
• 1 tablespoon of minced garlic
• 2 jalapeños, seeds removed and diced
• 2 to 3 teaspoons of Aleppo pepper
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 1 teaspoon of allspice
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of onion powder
• 2 tablespoons of tomato paste
• 1 tablespoon of pomegranate molasses (optional)
• Milk or heavy cream for brushing the dough
• Additional flour for dusting

Instructions

1. Step 1: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt. Use a stand mixer with a hook attachment or mix by hand with a wooden spoon or rubber spatula until a soft, elastic dough forms.
2. Step 2: Knead the dough for 2 to 3 minutes until it is slightly sticky but manageable. Add a tablespoon of flour if the dough is too sticky.
3. Step 3: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it doubles in size.
4. Step 4: Meanwhile, prepare the meat filling by mixing ground beef, chopped red bell pepper, diced tomatoes, parsley, minced garlic, diced jalapeños, Aleppo pepper, chili powder, cumin, coriander, allspice, salt, black pepper, onion powder, tomato paste, and pomegranate molasses if using, in a large bowl. Set aside.
5. Step 5: Preheat your oven to 475°F (245°C).
6. Step 6: Once the dough has risen, punch it down, then divide it into 12 equal portions. Shape each portion into a tight ball and dust with flour.
7. Step 7: Roll out each dough ball into a thin circle, adding flour as needed to prevent sticking.
8. Step 8: Spread a generous amount of the beef filling evenly over each dough circle, pressing it down firmly.
9. Step 9: Place the prepared circles on a baking sheet lined with parchment paper. Brush the edges with milk or heavy cream to help them brown.
10. Step 10: Bake for 10 to 12 minutes, until the edges are golden brown.
11. Step 11: Allow the pies to cool for a few minutes before serving warm and enjoy!

Tips & Variations

• Add a sprinkle of crumbled feta or mozzarella on top of the meat filling before baking for a cheesy twist.
• For a milder version, substitute jalapeños with sweet bell peppers or omit them entirely.
• If you prefer a thinner crust, roll the dough out even more thinly for a crispier texture.
• Try using lamb instead of beef for a richer, more traditional flavor.

Storage

Store leftover lahmajeen meat pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through, keeping the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance, cover it tightly, and refrigerate overnight. Allow it to come to room temperature and rise before using.

What can I use if I don’t have Aleppo pepper?

If Aleppo pepper is unavailable, you can substitute with a mix of mild crushed red pepper flakes or paprika to achieve a similar flavor and heat level.

Lahmajeen Meat Pies Recipe

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Lahmajeen Meat Pies are a delicious Middle Eastern-inspired dish featuring a thin, soft dough topped with a flavorful spiced ground beef mixture. Baked until golden and crispy around the edges, these savory pies combine aromatic spices, fresh vegetables, and a hint of tangy pomegranate molasses for a unique and delightful meal or appetizer.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 12 meat pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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Dough:

• 2 2/3 cups all-purpose flour (plus extra for dusting)
• 1/2 tablespoon salt
• 1/2 tablespoon instant yeast
• 1 cup lukewarm water
• 1/2 tablespoon sugar
• 2 tablespoons olive oil
• 2 tablespoons plain yogurt

Meat Filling:

• 1 pound ground beef (80/20)
• 1 red bell pepper, chopped
• 2 roma tomatoes, diced
• 2 tablespoons finely chopped parsley
• 1 tablespoon minced garlic
• 2 jalapeños, seeds removed and diced
• 2 to 3 teaspoons Aleppo pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 tablespoons tomato paste
• 1 tablespoon pomegranate molasses (optional)

Finishing:

• Milk or heavy cream for brushing the dough
• Additional flour for dusting

Instructions

1. Making the Dough: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt. Use a stand mixer fitted with a hook attachment or a wooden spoon to mix until a soft, elastic dough forms. Knead for about 2 to 3 minutes until the dough is slightly sticky but manageable. If it feels too sticky, incorporate an additional tablespoon of flour.
2. First Rise: Transfer the dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for approximately one hour, or until it doubles in size.
3. Preparing the Meat Filling: In a large mixing bowl, combine ground beef with red bell pepper, tomatoes, parsley, garlic, jalapeños, Aleppo pepper, chili powder, cumin, coriander, allspice, salt, black pepper, onion powder, tomato paste, and pomegranate molasses if using. Mix thoroughly until all ingredients are evenly incorporated.
4. Preheat the Oven: Set your oven to 475°F (245°C) to prepare for baking.
5. Shaping the Dough: Once risen, punch down the dough to release air bubbles. Divide the dough into 12 equal portions and shape each into tight balls. Lightly dust each ball with flour to prevent sticking.
6. Rolling Out: Roll each dough ball into a thin circle on a floured surface, adding flour as necessary to avoid sticking.
7. Applying the Meat Filling: Spread a generous layer of the prepared beef filling evenly over each dough circle, pressing it down firmly to adhere well to the dough.
8. Preparing for Baking: Arrange the topped dough circles on a baking sheet lined with parchment paper. Brush the edges of the dough with milk or heavy cream to achieve a golden finish.
9. Baking: Bake the pies in the hot oven for 10 to 12 minutes, or until the edges are golden brown and the meat is cooked through.
10. Cooling and Serving: Remove from oven and allow the Lahmajeen meat pies to cool slightly before serving warm, so the flavors meld and the pies are easier to handle.

Notes

• For a more authentic flavor, be sure to use Aleppo pepper. If unavailable, substitute with mild red chili flakes.
• Pomegranate molasses adds a tangy sweetness but is optional and can be omitted if not on hand.
• These pies are best enjoyed fresh but can be reheated gently in the oven.
• You can prepare the dough and meat filling ahead of time and assemble just before baking.
• Brush edges with milk for a lighter crust or heavy cream for a richer, golden finish.

Keywords: Lahmajeen, Meat Pies, Middle Eastern, Ground Beef, Spiced Meat, Baked Pies, Savory Pies