Lebanese Meat Pies
User Reviews
5
Lebanese Meat Pies
Description
The dough is made from all-purpose flour, warm water, sugar, yeast, salt, and olive oil. After mixing and kneading to develop softness and elasticity, the dough rests to rise and later is divided and shaped into balls for assembling pies. This yeast dough results in a tender, slightly chewy crust that complements the filling.
The meat filling blends sautéed onions and lean ground beef cooked until browned, combined with chopped Roma tomatoes, parsley, and a blend of spices including 7 spice seasoning, sumac, cinnamon, and salt. These spices provide warm, aromatic notes characteristic of Lebanese cuisine.
Assembling involves rolling out dough pieces and filling them before baking at a high temperature until golden. The pies are portable and suitable as a snack or part of a meal, offering a pleasant balance of soft dough and savory, well-spiced filling.
This recipe includes tips for storing leftover pies up to four days refrigerated with reheating instructions, freezing options for both raw and baked pies up to three months, and substitution ideas for meat, herbs, and spices to adjust to availability or preference.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 ¼ cups water warm
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 2 teaspoons salt
- ¼ cup olive oil
Meat Filling
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 pound ground beef 95% lean
- 3 Roma tomato seeded and chopped
- ¼ cup parsley chopped
- 1 teaspoon salt
- 2 teaspoons 7 spice seasoning
- 2 teaspoons sumac
- ½ teaspoon cinnamon
Instructions
Make the Dough
- Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.
- Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
- Transfer the dough to a lightly greased tray and allow it to proof until doubled, about 90 minutes.
- Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.
Make the stuffing
- In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
- Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.
Assemble & Cook
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.
- Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
- Bake for 15-20 minutes until the tops are golden brown.
- Serve warm on their own or with plain whole milk yogurt as a dip.
Notes
- Store leftover meat pies in an airtight container for up to 4 days; reheat until hot before serving.
- Prepare the meat filling up to one day ahead; flavors develop further when resting overnight.
- Freeze uncooked pies by initially freezing them on a tray, then transferring to airtight containers for up to 3 months.
- Baked pies can also be frozen after cooling, stored for up to 3 months.
- Ground lamb, chicken, or turkey can replace beef for variation.
- Use cilantro or basil instead of parsley for a different herbal note, though parsley is traditional.
- Red or green onions may substitute for yellow onions without significantly altering flavor.
- If 7 spice and sumac are unavailable, blend cinnamon, black pepper, and cumin as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 493mg | 21% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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