Lahm bi ajeen (Meat pies) Lebanese recipe

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.

Add 1 tablespoon of dried active yeast to lukewarm water with a little bit of sugar.

In a stand mixer, combine 3 cups of bread flour, 1/2 teaspoon of salt, and 3 to 4 tablespoons of mild olive oil.

Mix on the lowest setting for about 8 minutes until you get a nice smooth bowl.

Adjust the dough as necessary with extra flour or water.

Add a tiny bit of mild olive oil to prevent drying out, cover, and leave for about 2 hours until doubled in size.

In a food processor, add a roughly chopped onion and 4 medium tomatoes.

Add 250 g of ground beef or lamb, 1/2 teaspoon of salt, and 1/2 teaspoon of seven spice to the processor.

Blend until you get a nice smooth paste that is spreadable.

Roll out the dough as thin as possible, aiming for a flatbread thickness.

Spread the meat mixture evenly on the dough, going right up to the edge, and dimple the surface to avoid bubbles.

You can make medium-sized pieces about the size of your hand, pinching the edges to overlap them if desired.

Preheat the oven at the highest setting and bake for about 8 minutes until the edges are slightly scorched.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens