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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
  • ½ teaspoon of salt
  • ½ teaspoon 7 spice
  • ¼ teaspoon red chilli powder or ½ fresh green chilli
  • 1 tablespoon mild olive oil

For the Dough

  • 3 cups bread flour
  • ½ cup of lukewarm water
  • ½ cup of lukewarm milk
  • 2 teaspoon of dried active yeast
  • ½ teaspoon of salt
  • ½ 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 230°C/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