Lahm Bi Ajeen (Lebanese Meat Pies) - Abu Talib's Kitchen

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in calories, while walnuts offer a similar texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

Prepare the dough by mixing flour, yeast, water, salt, and olive oil until smooth.

Knead the dough on a floured surface for about 10 minutes until elastic.

Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

In a skillet, sauté chopped onion in olive oil until translucent, about 5 minutes.

Add ground lamb to the skillet and cook until browned, about 7-10 minutes.

Stir in diced tomatoes, bell pepper, parsley, cinnamon, allspice, garlic, lemon juice, and black pepper.

Cook the mixture for an additional 5 minutes, then remove from heat to cool slightly.

Preheat the oven to 400°F (200°C).

Divide the risen dough into small balls and roll each into a thin circle.

Place a spoonful of the meat mixture onto each dough circle and spread evenly.

Fold the edges of the dough over the filling to form a small border.

Arrange the prepared pies on a baking sheet and bake for 15-20 minutes until golden brown.

Serve warm, garnished with additional parsley if desired.

Cooking Techniques

Spice Level:

Allergens