Description
Lahmajeen Fatayer are traditional Middle Eastern meat pies featuring a thin, soft dough topped with a flavorful mixture of ground beef or lamb, fresh vegetables, and aromatic spices, baked to golden perfection. These savory pies make a delicious main course or snack, perfect for sharing or serving at gatherings.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
Meat Filling
- 1/2 pound ground beef or lamb
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup finely chopped parsley
- 1 tablespoon tomato paste
- 1 tablespoon pomegranate molasses (optional but traditional)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Juice of half a lemon
Instructions
- Prepare the dough: In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is activated. Add yogurt, olive oil, salt, and flour to the mixture. Mix until a dough forms and then knead for 5 to 7 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for approximately 1 hour or until it has doubled in size.
- Make the meat filling: While the dough is rising, combine ground beef or lamb, finely chopped onion, tomato, parsley, tomato paste, pomegranate molasses (if using), allspice, cinnamon, black pepper, salt, olive oil, and lemon juice in a bowl. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful filling.
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape and fill the pies: Once the dough has risen, punch it down gently and divide it into 10 to 12 equal-sized balls. Roll each ball out into a thin round shape, about 5 to 6 inches in diameter. Spread 1 to 2 tablespoons of the meat filling thinly over each dough round, leaving a slight border around the edges. You can choose to fold the edges slightly or leave the pies flat according to your preference. Place the prepared pies onto the lined baking sheet.
- Bake the pies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the dough is golden brown and the meat is fully cooked. Remove from the oven and let cool slightly before serving. Serve warm or at room temperature with lemon wedges for added zest.
Notes
- Pomegranate molasses adds an authentic tangy flavor but can be omitted or substituted with an extra squeeze of lemon juice.
- These meat pies freeze well; reheat them in the oven or air fryer for best results.
- For variations, try using ground lamb for a richer taste or add finely chopped bell peppers for extra texture.
