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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/lebanese-meat-pies-recipe/