Easy Lebanese Meat Pies (Lahm Bi Ajeen) Recipe for Weekend Meals

Name: Easy Lebanese Meat Pies (Lahm Bi Ajeen) Recipe for Weekend Meals
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 12
Cuisine: Lebanese
Ingredients: 3 cups All-purpose flour (For the dough); 1 cup Warm water (For the dough); 1 teaspoon Active dry yeast (For the dough); 1 teaspoon Granulated sugar (For the dough); 1 teaspoon Salt (For the dough); 2 tablespoons Olive oil (For the dough); 1 pound Ground beef or lamb (For the filling); 1 medium Onion (Finely chopped, for the filling); 2 medium Tomatoes (Finely diced, for the filling); 2 tablespoons Pomegranate molasses (For the filling); 1 teaspoon Sumac (For the filling); 1/2 teaspoon Salt (For the filling); 1/4 teaspoon Black pepper (For the filling)

Discover how to prepare authentic Lebanese meat pies, known as Lahm Bi Ajeen. This recipe provides a delightful way to enjoy a classic Middle Eastern dish, perfect for family gatherings or a cozy weekend treat. Follow along for simple steps to create these savory pastries.

#Lebanese Food

#Meat Pie

#Lahm Bi Ajeen

#Middle Eastern Cuisine

#Savory Pastry

#Family Meal

Golden Lebanese Meat Pies Fresh from the Oven

Recipe Information

Prep Time

20m

Cook Time

1h 20m

Total Time

Servings

Medium

Lebanese

None identified

Nutrition (per serving)

300

Calories

20g

Protein

30g

Carbs

12g

Fat

A Plate of Perfectly Baked Lahm Bi Ajeen

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a Delicious Meat Pie

Instructions

0/4 completed

1
Prepare the dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add flour, salt, and olive oil, then mix and knead until a smooth, elastic dough forms. Cover and let it rise in a warm place for 1-1.5 hours.
Preview
1h 30m
Preview
Prepare the dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add flour, salt, and olive oil, then mix and knead until a smooth, elastic dough forms. Cover and let it rise in a warm place for 1-1.5 hours.
1h 30m
Ensure water is warm (not hot) to activate yeast without killing it.
2
Prepare the filling: While the dough is rising, combine ground meat, finely chopped onion, diced tomatoes, pomegranate molasses, sumac, salt, and black pepper in a bowl. Mix thoroughly until all ingredients are well combined.
Preview
15m
Preview
Prepare the filling: While the dough is rising, combine ground meat, finely chopped onion, diced tomatoes, pomegranate molasses, sumac, salt, and black pepper in a bowl. Mix thoroughly until all ingredients are well combined.
15m
Taste and adjust seasoning as desired. You can add a hint of spice if preferred.

3
Assemble the pies: Preheat your oven to 400°F (200°C). Punch down the risen dough and divide it into small balls. On a lightly floured surface, roll out each ball into a thin, round disc (about 4-5 inches in diameter). Place a spoonful of the meat filling in the center of each disc, leaving a small border.
Preview
20m
Preview
Assemble the pies: Preheat your oven to 400°F (200°C). Punch down the risen dough and divide it into small balls. On a lightly floured surface, roll out each ball into a thin, round disc (about 4-5 inches in diameter). Place a spoonful of the meat filling in the center of each disc, leaving a small border.
20m
Ensure the dough is rolled thin enough for a crispy crust.
4
Bake the meat pies: Carefully transfer the assembled meat pies to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edges are golden brown and the meat is cooked through. Serve hot.
Preview
20m
Preview
Bake the meat pies: Carefully transfer the assembled meat pies to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edges are golden brown and the meat is cooked through. Serve hot.
20m
Keep an eye on them, as baking times can vary by oven.