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    Home ยป Recipes

    Lahm bi ajeen (Lebanese meat pies)

    Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself.

    Bread and meat really is the basic stuff of life that has enough magic in it to get you through the most difficult of days.

    In Lebanon, people traditionally either make the meat mixture at home or get it ready made at the communal oven (the Furun)

    For some reason, lahm bi ajeen has such a distinct smell you can recognise it from a mile off and it usually triggers childhood memories of comfort food for many Lebanese.

    lahm bi ajeen
    Jump to:
    • The filling
    • The dough
    • Top tips
    • Serving
    • ๐Ÿ“– Recipe

    The filling

    The meat (usually ground beef) is combined with tomatoes, onions and spices to give quite a loose texture.

    You might think that this means the dough will be soggy but the open pie means all the extra moisture is evaporated in the hot oven.

    lahm bi ajeen meat mixture

    I use a food processor to really blitz it together well and plus you can prepare it in two minutes.

    Lahm bi ajeen has more tomatoes than your standard sfeeha meat mixture which is traditionally made with lamb.

    I also like to add a little fresh chilli to mine to give a kick at the back of the throat. I only use half a birds eye chilli so as not to overdo it.

    The dough

    Lahm bi ajeen dough is the same as sfeeha dough which combines a little milk with the water when fermenting the yeast.

    This milk makes the dough ever so slightly softer which makes them easier to fold.

    lahm bi ajeen dough
    Roll out the dough approx 3mm thin

    However, many people use regular manakish dough to make lahm bi ajeen and it tastes practically the same.

    Especially if they are making lots of different types of Lebanese pastries (mu'ajannat) and don't have time to prepare a separate dough.

    I like to make the mini meat pies as I find them more satisfying to eat (I don't know why perhaps because I'm dainty ๐Ÿ˜‚)

    I roll the dough quite thin and you will need some extra flour to make sure it doesn't stick.

    You can crimp the edges if you like as the meat mixture usually contracts from the sides.

    Though to tell you the truth, most times I can't be bothered and just simply roll out the dough into little circles.

    spicy lahm bi ajeen

    Top tips

    Use the highest quality meat you can afford and buy if possible on the day you want to make them.

    Take out the meat at least half an hour before so it has time to come to room temperature.

    Try and source the best fresh tomatoes that are ripe and juicy. If your tomatoes need a bit of help then add a little tomato concentrate.

    Most of us don't have pizza ovens, so if you are using a regular oven preheat it well and use the highest setting.

    Alternatively you can use the stove + broiler (grill) method where you transfer the meat pies to a hot non stick pan so they cook for a few minutes underneath then move them to the broiler/grill to finish them of.

    The advantage of this method is that they stay soft and don't dry out as they might in a fan oven.

    folded lahm bi ajeen

    Serving

    Many people like to enjoy their meat pies with a salty yoghurt drink known as Ayran.

    My husband insists on a squeeze of lemon just before eating.

    And it really doesn't need to be fussier than that.

    ๐Ÿ“– Recipe

    4.8 from 5 votes
    Print

    Lahm bi ajeen (Lebanese meat pies)

    Mini open beef pies with tomato, onion and spices

    Course Appetizer, Breakfast, Side Dish
    Cuisine Lebanese
    Keyword Baking, Healthy, Meat
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings 30 pies
    Author Zaatar and Zaytoun

    Ingredients

    For the meat mixture

    • 250 g of ground beef
    • 4 medium tomatoes
    • 1 onion
    • ยฝ teaspoon of salt
    • ยฝ teaspoon 7 spice
    • ยผ teaspoon red chilli powder or ยฝ fresh green chilli
    • 1 tablespoon mild olive oil

    For the Dough

    • 3 cups bread flour
    • ยฝ cup of lukewarm water
    • ยฝ cup of lukewarm milk
    • 2 teaspoon of dried active yeast
    • ยฝ teaspoon of salt
    • ยฝ teaspoon of sugar
    • 3 tablespoon regular olive oil or vegetable oil

    Instructions

    To make the dough

    1. In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast
    2. Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
    3. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together

    4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
    5. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size
    6. With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover and leave to rest as you prepare the meat mixture

    To prepare the meat

    1. Add the ground beef, onion, tomatoes, salt, mild olive oil, seven spice and red chilli powder to a food processor and blend to a fine mixture

    To assemble the pies

    1. Turn on the oven on the highest setting (usually 230ยฐC/450F)

    2. Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking

    3. Spoon on some mixture leaving a very small margin as it will later contract. You can crimp the edges by pinching with your fingers though not essential. Transfer to a non stick tray.

    4. Bake for around 10 minutes until golden, turning half way if necessary to get an even bake

    5. Serve immediately with a slice of lemon

    Recipe Notes

    If using a stand mixer, turn the dough for approximately 8 minutes

    If your kitchen is cold, you can prove the dough in a turned off oven that has been heated at the lowest setting

    Alternatively you can cook the meat pies on a stove for a few minutes before finishing them off in a broiler (grill) to make them less dry

    If you make any of our recipes let us know how it went by giving us a star rating below.

    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

    You might also like these other recipes from the Zaatar and Zaytoun collection:

    • Zucchini Stew (Yekhnet Kousa)
    • Sumac Steak Sauce
    • Easy Braised Lamb shanks
    • Eggplant Stew (Mnazalet batinjan)

    More Recipes

    • Easy Salmon Cakes (Salmon Patties)
    • Best Chewy Brown Sugar Cookies
    • Easy Balsamic chicken
    • Best Thin Chewy Crinkly Cookies

    Why not share our recipe with your friends?

    Reader Interactions

    Comments

      Let us know how it went

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      Recipe Rating




    1. Anonymous

      August 26, 2020 at 1:28 pm

      5 stars
      So yummy especially with the chilli

    2. Kate

      September 27, 2021 at 1:08 am

      5 stars
      Turned out so delicious! Added a bit more pepper for a bit more of a kick and pine nuts on top. Can't wait to make again. Thank you for this recipe.

    3. Anonymous

      October 13, 2021 at 4:33 pm

      5 stars
      Delicious!!! Soft dough and very flavorful filling!! Thanks

    4. Anonymous

      December 11, 2021 at 1:56 am

      4 stars
      This recipe looks very easy but I couldn't find out do we have to use raw meat or do we have to cook it a bit?

    5. Zaatar

      December 16, 2021 at 8:35 pm

      Raw meat is fine if you spread it thinly and cook it well even if the edges darken a little.

    6. Josiane

      January 15, 2022 at 12:14 pm

      5 stars
      The dough was a success , it s perfect to be rolled on and to work with, not sticky , very soft and just perfect ๐Ÿ‘ thank you for sharing your recipes ๐Ÿ‘Œ

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    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

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    Teta

    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

    More about me โ†’

    Trending

    • Foul Mudamas (Fava beans)
    • maamoul mad b ashta
      Maamoul Mad bi Ashta (Semolina Cream Dessert)
    • Lebanese Falafel Recipe
    • Lebanese Namoura Cake (aka Basbousa)

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