Lahmajeen Fatayer (Middle Eastern Meat Pies)

Introduction

If you’ve ever visited the Middle East or spent time in Mediterranean countries, chances are you’ve encountered Lahmajeen, also known as meat pies, sfeeha, or pide. These savory pies are the perfect combination of crispy, thin, and soft dough topped with a spiced ground beef filling that is sure to make your taste buds dance. Lahmajeen Fatayer are enjoyed in many countries and are served in a variety of ways: as appetizers, snacks, or even a breakfast option. This recipe has quickly become a family favorite in our home—everyone loves the tender, flavorful filling, and the kids can’t get enough of the crispy edges and soft interior.

Making Lahmajeen Fatayer from scratch is incredibly satisfying. The dough is light and fluffy, and the filling is so flavorful that it’s hard to eat just one. The beauty of this dish lies in its versatility—you can customize the spices to your liking, and the toppings can easily be adjusted to fit your taste. Whether you’re serving these Middle Eastern meat pies for a special occasion or just as a delicious snack for your family, this recipe will quickly become a regular on your meal rotation.

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Why You’ll Love This Lahmajeen Fatayer

Lahmajeen Fatayer is a beloved dish in many Middle Eastern kitchens, and for good reason. Here’s why you’ll love it too:

• Crispy yet fluffy crust: The dough creates the perfect balance between crispy edges and a soft, pillowy center. It’s the ideal base for the flavorful meat topping.
• Bold, aromatic spices: The filling is packed with spices like cumin, coriander, Aleppo pepper, and allspice, which bring deep and complex flavors to the dish.
• Customizable: You can easily adjust the level of spiciness and seasonings based on your personal preferences, making this dish adaptable for anyone’s taste buds.
• A crowd-pleaser: Whether you serve it as an appetizer at a party or as a main dish, Lahmajeen Fatayer is sure to impress. It’s a great way to introduce your family and friends to Middle Eastern cuisine.

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Ingredients

For the Dough:

• 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

For the Beef Filling:

• 1 lb 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)

For Assembly:

• Milk or heavy cream (for brushing dough)
• Additional flour (as needed)

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Instructions

1. Make the Dough

• In a large mixing bowl, combine the flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt.
• Knead the dough using a stand mixer with a hook attachment or by hand for 2-3 minutes until it becomes soft and elastic. The dough should be slightly sticky but manageable. If it feels too sticky, add more flour one tablespoon at a time until it reaches the desired texture.
• Once the dough is ready, transfer it to a greased bowl. Cover with a cloth or plastic wrap and let it rest in a warm place for about an hour or until it doubles in size.

2. Make the Beef Filling

• In a large mixing bowl, combine the ground beef, chopped red bell pepper, diced Roma tomatoes, finely chopped parsley, minced garlic, diced jalapeños, and spices (Aleppo pepper, chili powder, cumin, coriander, allspice, salt, black pepper, and onion powder).
• Add the tomato paste and pomegranate molasses (if using), then mix thoroughly until all the ingredients are evenly combined. Set aside.

3. Assemble and Bake

• Preheat the oven to 475°F (245°C).
• Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal portions, shaping each into a tight ball. Lightly flour each dough ball to prevent sticking.
• Roll each dough ball into a thin circle, about 6-8 inches in diameter. If necessary, sprinkle additional flour on your work surface to keep the dough from sticking.
• Spread a generous layer of the beef filling evenly over each dough circle, pressing the meat mixture gently into the dough to help it adhere.
• Place the prepared dough circles onto a parchment-lined baking sheet. Brush the edges of each pie with milk or heavy cream for a golden finish.
• Bake the Lahmajeen Fatayer for 10-12 minutes, or until the edges are golden brown and the filling is cooked through.

4. Serve and Enjoy

• Once the Lahmajeen Fatayer are baked, allow them to cool slightly before serving. These meat pies are best enjoyed warm.
• Serve them with a side of yogurt or a fresh salad to make a complete meal. Pair with a refreshing drink like a mint lemonade or an herbal tea to complement the flavors.

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Nutrition Facts (Per Serving)

• Serving Size: 1 pie
• Calories: 220 kcal
• Sugar: 3g
• Sodium: 300mg
• Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
• Carbohydrates: 18g
  • Fiber: 2g
• Protein: 14g
• Cholesterol: 45mg

(Note: These nutrition facts are estimates and may vary depending on the specific ingredients used.)

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Preparation Time

• Total Time: 2 hours 20 minutes
• Prep Time: 2 hours
• Cook Time: 20 minutes

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How to Serve

Lahmajeen Fatayer is incredibly versatile and can be served in a variety of ways:

• As a main dish: Serve with a side of yogurt, tabbouleh, or a fresh salad for a light, flavorful meal.
• As an appetizer: Serve at parties or gatherings with a side of garlic yogurt or hummus for dipping.
• Breakfast or brunch: Pair with a cup of Turkish tea or fresh mint tea for a traditional breakfast experience.
• Snacks: These pies also make an excellent snack for picnics or lunchboxes.

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Additional Tips

1. Dough consistency: If the dough is too sticky to handle, gradually add more flour, but be careful not to overwork it, as this can make the dough tough.
2. Beef alternatives: You can swap the ground beef for lamb, chicken, or a plant-based ground meat for a lighter or vegetarian option.
3. Spice level: Adjust the number of jalapeños based on how spicy you like your Lahmajeen. For milder pies, remove all the seeds from the jalapeños.
4. Make ahead: You can prepare the filling and dough in advance. Keep the dough covered in the fridge for up to 24 hours or freeze it for longer storage.
5. Dough tips: If you don’t have plain yogurt, you can substitute it with Greek yogurt or even a splash of milk to help make the dough soft.

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FAQ Section

1. Can I use store-bought dough for Lahmajeen?
Yes, you can use store-bought pizza dough or pita bread if you’re short on time, but homemade dough yields the best results.

2. How can I make the beef filling vegetarian?
You can substitute ground beef with crumbled tofu, tempeh, or a meat alternative to make this recipe vegetarian or vegan.

3. Can I freeze Lahmajeen Fatayer?
Yes, you can freeze the assembled pies before baking. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Bake them directly from the freezer, adding a few extra minutes to the cooking time.

4. What can I serve with Lahmajeen?
Serve with a side of yogurt, fresh salad, pickled vegetables, or a light soup for a complete meal.

5. Can I add more vegetables to the filling?
Absolutely! Feel free to add extra veggies such as spinach, mushrooms, or zucchini to the filling to suit your preferences.

6. Is Lahmajeen spicy?
The level of spiciness depends on the amount of jalapeños and Aleppo pepper you use. You can adjust these ingredients to your taste.

7. Can I use a different type of flour?
You can substitute whole wheat flour for all-purpose flour for a healthier version, though the texture may be slightly denser.

8. How long do Lahmajeen last in the fridge?
Lahmajeen can be stored in an airtight container in the refrigerator for up to 3 days.

9. Can I use different herbs in the filling?
Yes, you can add herbs like thyme, basil, or oregano to enhance

the flavor of the filling.

10. Can I bake Lahmajeen in a different way?
While baking in the oven is the most common method, you can also cook these meat pies on a grill or stovetop in a pan for a different texture and taste.

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Conclusion

Lahmajeen Fatayer is more than just a meat pie—it’s a flavorful, satisfying dish that brings together the best of Middle Eastern spices, tender meat, and a perfectly crispy crust. Whether you’re making it for a special occasion, a family dinner, or a casual snack, these pies are sure to impress. With its crispy edges, soft dough, and perfectly spiced filling, Lahmajeen will quickly become a staple in your kitchen. Try this recipe today and enjoy the delightful flavors of the Middle East!

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