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
Scale
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.
