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Lahmajeen Meat Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 66 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10–12 pies
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

Lahmajeen Meat Pies are a traditional Middle Eastern flatbread topped with a spiced ground meat mixture. This savory dish features a thin, crispy dough base covered with flavorful ground beef or lamb combined with tomatoes, onions, herbs, and warming spices. Perfect as a main course or appetizer, Lahmajeen offers a delightful blend of textures and spices that can be enjoyed hot, warm, or at room temperature.

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 cup warm water
  • 1/4 cup plain yogurt
  • 1/4 cup olive oil

For the topping:

  • 1/2 pound ground beef or lamb
  • 1 small onion, finely grated
  • 1 medium tomato, finely chopped or grated
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped parsley
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon

Instructions

  1. Prepare the dough: In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Add warm water, plain yogurt, and olive oil. Mix the ingredients until a soft dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour until it doubles in size.
  2. Make the meat topping: While the dough is rising, mix the ground beef or lamb with grated onion, finely chopped or grated tomato, tomato paste, chopped parsley, ground allspice, ground cumin, cinnamon, salt, black pepper, and lemon juice in a bowl. Blend thoroughly to combine all the flavors well.
  3. Preheat the oven and prepare baking sheets: Set your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
  4. Shape the dough and assemble pies: Punch down the risen dough to release air. Divide it into 10 to 12 equal pieces. Roll each piece into a thin round about 5 to 6 inches wide. Place them carefully on the prepared baking sheets. Spread 2 to 3 tablespoons of the meat mixture thinly and evenly over each round, pressing the mixture lightly into the dough surface to adhere.
  5. Bake the Lahmajeen: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the dough edges turn golden and the meat topping is fully cooked.
  6. Serve: Remove the pies from the oven and serve them hot, warm, or at room temperature. Optionally, provide lemon wedges or a dollop of yogurt on the side for added flavor. Lahmajeen can also be rolled up with fresh herbs or pickles inside for an authentic Middle Eastern experience.

Notes

  • Lahmajeen meat pies can be made ahead of time, frozen, and reheated in the oven until warmed through.
  • For added heat, include a pinch of red pepper flakes or Aleppo pepper in the meat mixture.
  • These pies are traditionally enjoyed rolled with fresh herbs or pickles for extra flavor and texture.

Find it online: https://slsrecipes.com/lahmajeen-meat-pies-recipe/