Lahma Bajeen - Meat Pies

READY IN: 2hrs 20mins
SERVES: 8-10
YIELD: 18 pies




  • Dough:
  • Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
  • In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
  • Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
  • Meat Filling :
  • Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
  • Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
  • Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
  • Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
  • Remove from heat. Stir in the fresh lemon juice.
  • The mixture should not be watery but it should be moist. Set aside to cool.
  • Assembly:
  • Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.
  • Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
  • Bake until golden brown, about 18-20 minutes. Serve warm.
  • Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.