If you’re looking to dive into a vibrant world of flavors and aromas, the Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe is an absolute must-try. These delightful hand pies blend tender, spiced ground beef with fresh vegetables, all nestled in a soft, slightly chewy dough. Each bite transports you to bustling Middle Eastern markets, where every ingredient sings with authenticity and warmth. Whether as a snack or a main dish, these savory pies promise a satisfying experience that feels like a warm hug from an old friend.
Ingredients You’ll Need
The simplicity of the ingredients in this Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe is what makes it so special. Each component plays a crucial role—whether building the perfect dough texture, infusing vibrant spices, or adding fresh notes that brighten the rich meat filling. Let’s explore the essentials that bring this dish to life.
- All-purpose flour, 2 2/3 cups: The base of your dough, it creates the tender yet sturdy pastry that holds all the flavors.
- Salt, 1/2 tablespoon: Enhances flavor in both dough and filling for a well-balanced taste.
- Instant yeast, 1/2 tablespoon: Gives the dough a light rise and subtle fluffiness, essential for that perfect crumb.
- Lukewarm water, 1 cup: Activates the yeast and brings the dough ingredients together smoothly.
- Sugar, 1/2 tablespoon: Feeds the yeast for proper fermentation and a slightly sweet undertone in the dough.
- Olive oil, 2 tablespoons: Adds moisture and richness, helping to tenderize the dough.
- Plain yogurt, 2 tablespoons: Introduces a subtle tang and softness to the dough, enhancing texture and flavor.
- Ground beef (80/20), 1 pound: The hearty protein filling, balancing fat and lean for juicy meat pies.
- Red bell pepper, 1, chopped: Provides a hint of sweetness and crunch to complement the meat.
- Roma tomatoes, 2, diced: Add juicy freshness and acidity to brighten the filling.
- Parsley, 2 tablespoons, finely chopped: Offers herbaceous notes that lift the savory ingredients.
- Garlic, 1 tablespoon, minced: Adds deep aromatic flavor essential to Middle Eastern cooking.
- Jalapeños, 2, diced and seeds removed: Bring a gentle heat that awakens your taste buds without overwhelming.
- Aleppo pepper, 2 to 3 teaspoons: Provides smoky, fruity warmth distinctive to this region’s cuisine.
- Chili powder, 1 tablespoon: Enhances the spicy depth and adds complexity.
- Cumin, 1 teaspoon: Earthy and warm, it grounds the flavor profile beautifully.
- Coriander, 1 teaspoon: Light citrus undertones that brighten the filling.
- Allspice, 1 teaspoon: Slightly sweet with a hint of clove, perfect for balancing spices.
- Salt, 1 teaspoon: Seasoning the meat filling to perfection.
- Black pepper, 1/2 teaspoon: Adds subtle heat and fragrance.
- Onion powder, 1/2 teaspoon: Intensifies flavor without the moisture of fresh onions.
- Tomato paste, 2 tablespoons: Deepens the tomato flavor and thickens the filling.
- Pomegranate molasses, 1 tablespoon (optional): Adds a tangy, sweet-sour note that’s truly authentic and irresistible.
- Milk or heavy cream (for brushing): Gives the crust a golden, glossy finish.
- Additional flour (as needed): For dusting and adjusting dough consistency.
How to Make Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
Step 1: Prepare and Proof the Dough
Start by combining the flour, salt, and instant yeast in a large bowl. Mix in the lukewarm water, sugar, olive oil, and yogurt. Stir until the dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a kitchen towel, and let it proof in a warm spot for around 1 to 1.5 hours, or until it doubles in size. This step gives you that soft, pliable dough that’s perfect for wrapping the flavorful filling.
Step 2: Make the Spiced Meat Filling
While the dough is rising, mix the ground beef with chopped red bell pepper, diced tomatoes, parsley, minced garlic, and jalapeños. Add the aleppo pepper, chili powder, cumin, coriander, allspice, salt, black pepper, onion powder, tomato paste, and optional pomegranate molasses. Stir everything thoroughly to combine flavors evenly. This rich, fragrant mixture forms the heart of your Lahmajeen Fatayer, so seasoning it just right is key.
Step 3: Shape the Dough and Fill
Once the dough has doubled, punch it down and divide it into 12 equal pieces. Roll each piece into a small circle about 5 inches in diameter. Spoon a generous amount of the meat filling onto each circle, spreading it evenly but leaving the edges clear for sealing. This ensures each pie holds together perfectly during baking.
Step 4: Seal and Brush the Pies
Fold the dough circles over or pinch the sides toward the center, shaping them traditionally into semi-open pies or rounded pockets—feel free to experiment with shapes! Place them on a baking sheet lined with parchment paper. Brush each pie lightly with milk or heavy cream; this will give your pies a beautiful golden-brown glow as they bake.
Step 5: Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the Lahmajeen Fatayer for about 18 to 20 minutes, or until golden and cooked through. The filling should be juicy and aromatic, while the crust will be tender with a slight crisp on the edges. Let them cool slightly before serving so those flavors settle into perfection.
How to Serve Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
Garnishes
Fresh herbs like parsley or mint sprinkled on top add a gorgeous pop of green and a burst of freshness. A drizzle of creamy tahini or a squeeze of fresh lemon juice really elevates the meat pies’ flavors, balancing richness with bright acidity.
Side Dishes
Serve your Lahmajeen Fatayer alongside a crisp cucumber and tomato salad or a tangy tabbouleh. These sides bring a refreshing contrast that complements the hearty meat pies perfectly. You might also enjoy a bowl of simple yogurt with garlic and a pinch of salt to add cooling creaminess.
Creative Ways to Present
Try arranging these pies on a large platter with small bowls of pomegranate seeds and sumac-spiced yogurt for dipping. Offering a variety of dips—like spicy harissa or a garlicky labneh—turns your meal into a feast that guests will remember. For casual gatherings, pack them into pita pockets and add pickled vegetables for an irresistible street-food vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Lahmajeen Fatayer can be stored in an airtight container in the refrigerator for up to 3 days. To keep the crust from getting soggy, separate layers with parchment paper. When you’re ready to enjoy them, reheat gently for the best texture.
Freezing
If you want to prepare ahead, freeze the unbaked pies on a sheet tray until firm, then transfer them to a freezer bag. Freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, preheat your oven to 350°F (175°C) and warm the pies on a baking sheet for about 10 minutes or until heated through and crisp. Avoid microwaving when possible, as it tends to soften the crust undesirably.
FAQs
Can I use ground lamb instead of beef?
Absolutely! Ground lamb adds a wonderful richness and authentic touch to Lahmajeen Fatayer. Just be mindful of its stronger flavor and slightly higher fat content.
Is there a vegetarian version of this recipe?
Yes! You can swap out the meat for spiced lentils or a mixture of finely chopped mushrooms and vegetables for a delicious vegetarian twist.
What if I don’t have Aleppo pepper?
Substitute it with a blend of mild chili flakes and paprika for a similar smoky, fruity flavor. Adjust quantities to taste for your preferred heat level.
How long does the dough need to rise?
Usually about 1 to 1.5 hours at room temperature, or until the dough doubles in size. Warmer rooms will encourage faster rising.
Can I make the dough ahead of time?
Definitely! You can prepare the dough the day before and store it in the refrigerator overnight—just bring it back to room temperature before shaping.
Final Thoughts
Trying out this Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe is like opening a door to a world full of warmth, flavor, and tradition. The process is as rewarding as the result, and sharing these pies with family or friends will surely bring smiles all around. Once you make them, you’ll understand why these meat pies are so beloved—each bite is a celebration of humble ingredients transformed into something truly special. Go ahead, give it a whirl and savor the magic of Middle Eastern cooking right in your kitchen!
Print
Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Description
Lahmajeen Fatayer are traditional Middle Eastern meat pies featuring a flavorful blend of ground beef, spices, and fresh vegetables encased in a soft, yeast-leavened dough. These savory pies are perfect as an appetizer or a main dish, offering a delightful combination of aromatic spices like cumin, coriander, and Aleppo pepper, balanced with the tang of tomato paste and optional pomegranate molasses. Baking them results in golden, crispy edges with a tender, juicy filling inside, making them a crowd-pleaser for any occasion.
Ingredients
Dough Ingredients
- 2 2/3 cups all-purpose flour (plus more as needed)
- 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
Filling Ingredients
- 1 pound ground beef (80/20)
- 1 red bell pepper, chopped
- 2 Roma tomatoes, diced
- 2 tablespoons parsley, finely chopped
- 1 tablespoon garlic, minced
- 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 dough)
- Additional flour (as needed for rolling)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. In a separate container, mix lukewarm water, sugar, olive oil, and plain yogurt until well blended. Gradually add the wet ingredients to the dry, stirring until you get a shaggy dough. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 to 2 hours until doubled in size.
- Prepare the Filling: In a large mixing bowl, combine ground beef, chopped red bell pepper, diced Roma tomatoes, parsley, minced garlic, and diced jalapeños. Add Aleppo pepper, chili powder, cumin, coriander, allspice, salt, black pepper, onion powder, tomato paste, and optional pomegranate molasses. Mix thoroughly until all ingredients are evenly distributed and the flavors meld together.
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper or lightly grease them.
- Shape the Fatayer: Punch down the risen dough and divide it into 12 equal portions. Roll each piece into a ball and then flatten into a disc about 5-6 inches in diameter on a floured surface. Place about 2 tablespoons of the meat filling in the center of each disc.
- Fold and Seal: Fold the dough around the filling by bringing the edges up and pinching or overlapping the sides to enclose the filling partially (traditional triangular or boat shapes can be formed). Ensure the filling is well sealed to prevent it from leaking during baking.
- Brush and Bake: Place the prepared fatayer on baking sheets spaced apart. Brush the tops lightly with milk or heavy cream for a golden finish. Bake in the preheated oven for 18-20 minutes, or until the dough turns golden brown and the meat filling is fully cooked.
- Cool and Serve: Remove the fatayer from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature as appetizers, snacks, or part of a meal.
Notes
- The optional pomegranate molasses adds a subtle tangy sweetness that balances the spices; omit if you prefer a more traditional savory profile.
- Adjust the jalapeños and chili powder according to your desired spice level.
- Ensure the dough is well-kneaded for a soft yet sturdy crust that holds the filling nicely.
- If the dough is sticky while rolling, sprinkle additional flour as needed to prevent sticking.
- Lahmajeen can be served with a side of yogurt or a fresh salad for a complete meal.
