Lebanese Meat Pies Recipe

Introduction

Lebanese Meat Pies are savory hand-held pastries filled with spiced ground beef and fresh herbs. These golden, flaky treats make a perfect snack or appetizer, bursting with Middle Eastern flavors that are sure to delight your taste buds.

Ingredients

• 3 cups all-purpose flour
• 1 ¼ cups warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 teaspoons salt
• ¼ cup olive oil (for dough)
• 2 tablespoons olive oil (for filling)
• 1 medium onion, diced
• 1 pound 95% lean ground beef
• 3 Roma tomatoes, seeded and chopped
• ¼ cup chopped parsley
• 1 teaspoon salt (for filling)
• 2 teaspoons 7 Spice
• 2 teaspoons sumac
• ½ teaspoon cinnamon

Instructions

1. Step 1: In a bowl, combine warm water, sugar, and yeast. Add the flour and salt; mix until well combined. Transfer to a floured surface and knead until the dough is sticky.
2. Step 2: Add ¼ cup olive oil and continue kneading until the dough is soft, smooth, and lightly sticky without sticking to your fingers.
3. Step 3: Place the dough in a lightly greased tray and let it proof until doubled in size, about 90 minutes.
4. Step 4: Remove the dough and divide into 30 pieces. Shape each piece into a round ball and place on an oiled tray. Let rise until doubled, about 30 minutes.
5. Step 5: For the filling, heat 2 tablespoons olive oil in a medium pan over medium heat. Cook the onions until soft and translucent, about 10 minutes.
6. Step 6: Add ground beef and cook until browned, 8–10 minutes. Stir in tomatoes, parsley, salt, 7 Spice, sumac, and cinnamon. Cook for a few more minutes, then remove from heat.
7. Step 7: Preheat oven to 425ºF and line a baking sheet with parchment paper.
8. Step 8: Roll each dough ball into a 4–5 inch circle. Place 2 tablespoons of filling in the center of each circle.
9. Step 9: Fold two ends of the dough over the filling and pinch together to seal. Fold the remaining side up to meet the other two, pinching firmly to secure.
10. Step 10: Arrange the pies on the baking sheet and bake for 15–20 minutes until golden brown on top.
11. Step 11: Serve warm on their own or with plain whole milk yogurt as a dip.

Tips & Variations

• For a vegetarian version, replace ground beef with cooked lentils or finely chopped mushrooms.
• Adjust the spice blend to taste—add more cinnamon for warmth or extra sumac for tanginess.
• Ensure the dough is well-kneaded for a soft, pliable texture that’s easy to shape.
• Use fresh parsley for a bright, herby flavor, or substitute with cilantro if preferred.

Storage

Store leftover meat pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350ºF for about 10 minutes to restore crispness. You can also freeze unbaked pies on a tray, then transfer to a freezer bag for up to 1 month; bake directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, if using active dry yeast, dissolve it in warm water with sugar first and let it activate for about 5–10 minutes before mixing with flour.

What is 7 Spice, and can I substitute it?

7 Spice is a Middle Eastern blend typically including cinnamon, allspice, cloves, black pepper, nutmeg, coriander, and cumin. If unavailable, you can substitute with a mix of these spices or use a curry powder for a different but tasty flavor.

Lebanese Meat Pies Recipe

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4.7 from 126 reviews

Lebanese Meat Pies are savory hand pies filled with a aromatic blend of lean ground beef, tomatoes, onions, and traditional Lebanese spices encased in a soft homemade yeast dough. Baked to golden perfection, these flavorful pies make for a perfect appetizer, snack, or meal, offering a delightful taste of Middle Eastern cuisine.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 30 small meat pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1 ¼ cups warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 teaspoons salt
• ¼ cup olive oil

Filling

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 pound 95% lean ground beef
• 3 Roma tomatoes, seeded and chopped
• ¼ cup chopped parsley
• 1 teaspoon salt
• 2 teaspoons 7 Spice
• 2 teaspoons sumac
• ½ teaspoon cinnamon

Instructions

1. Make the Dough: In a bowl, combine warm water, sugar, and instant yeast. Add flour and salt, mixing until well combined. Transfer to a floured surface and knead until the dough is sticky.
2. Knead with Olive Oil: Add ¼ cup olive oil to the dough and continue kneading until it becomes soft, smooth, and lightly sticky without sticking to your fingers.
3. First Proof: Transfer the dough to a lightly greased tray, cover, and let it proof until doubled in size, about 90 minutes.
4. Divide Dough: Remove the dough and divide it into 30 equal pieces. Shape each piece into a round ball and place them on an oiled tray. Let them proof again until doubled, about 30 minutes.
5. Prepare the Filling: Heat 2 tablespoons of olive oil in a medium pan over medium heat. Cook diced onions until soft and translucent, about 10 minutes.
6. Cook Beef and Vegetables: Add ground beef to the onions and cook until browned, about 8-10 minutes. Fold in chopped tomatoes and parsley. Season with salt, 7 Spice, sumac, and cinnamon, stirring well to combine.
7. Preheat Oven: Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
8. Roll and Fill Dough Circles: Roll each dough ball into a 4-5 inch circle. Place 2 tablespoons of the meat filling in the center of each circle.
9. Shape Meat Pies: Pinch two ends of the dough together over the filling, then fold the third side up to meet these two sides, pinching all edges to seal the pies securely.
10. Bake: Arrange the pies on the prepared baking sheet and bake for 15-20 minutes until the tops turn golden brown.
11. Serve: Serve the Lebanese meat pies warm, either on their own or with plain whole milk yogurt as a dipping sauce.

Notes

• Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
• 7 Spice is a Middle Eastern spice blend including ingredients like cinnamon, black pepper, coriander, nutmeg, and allspice; it adds authentic flavor.
• Sealing the pies thoroughly prevents the filling from leaking during baking.
• You can substitute 7 Spice with a combination of ground allspice, cinnamon, and black pepper if unavailable.
• For a softer crust, brush the tops of the pies lightly with olive oil before baking.
• Leftover pies can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: Lebanese meat pies, Middle Eastern appetizer, savory pies, ground beef pies, homemade yeast dough, baked meat pies, 7 spice seasoning