If you’ve ever wanted to bring the soul of Middle Eastern street food into your kitchen, you cannot miss trying this luscious Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe. These delightful little pies combine a comforting, tender dough with a spiced, juicy ground meat topping that’s packed with flavor. The balance of aromatic spices, fresh parsley, and tangy lemon juice on a crisp yet soft base makes each bite irresistibly satisfying. Whether you enjoy them open-faced as traditional lahmajeen or folded fatayer style, this recipe is guaranteed to become a go-to snack or light meal that you’ll want to share with friends and family time and time again.
Ingredients You’ll Need
The magic of Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe lies in its straightforward and accessible ingredients. Each element is carefully chosen to build layers of flavor, texture, and visual appeal—from the soft, elastic dough to the richly spiced meat filling.
- 3 cups all-purpose flour: The foundation for the dough, creating a tender yet chewy base that holds the filling perfectly.
- 1 tablespoon sugar: Activates the yeast and adds a subtle touch of sweetness to balance the savory flavors.
- 1 teaspoon salt: Enhances every flavor in both dough and filling, making sure nothing falls flat.
- 2 ¼ teaspoons active dry yeast (1 packet): Gives the dough its airy lift and soft texture.
- ¾ cup warm water: Essential for activating the yeast and hydrating the flour.
- ¼ cup plain yogurt: Adds moisture and a slight tanginess to the dough, helping it stay tender.
- 2 tablespoons olive oil: Imparts a silky richness and helps with browning.
- ¾ pound ground beef or lamb: Select quality meat for a juicy, flavorful filling.
- 1 small onion (finely chopped): Builds sweetness and texture.
- 1 small tomato (finely chopped): Adds freshness and slight acidity.
- 2 tablespoons tomato paste: Concentrates rich, umami tomato flavor.
- 2 tablespoons chopped fresh parsley: Brings vibrant color and herbaceous brightness.
- 1 teaspoon ground allspice: Provides warm, aromatic depth.
- ½ teaspoon ground cinnamon: Adds a subtle exotic note that sings with the meat.
- ½ teaspoon paprika: Provides a smoky sweetness and vibrant color.
- ¼ teaspoon cayenne pepper (optional): For gentle heat that wakes up the palate.
- 1 teaspoon salt: Seasons the filling perfectly.
- ½ teaspoon black pepper: Balances the flavors with a sharp bite.
- Juice of ½ lemon: Elevates the entire filling with a fresh, tangy zing.
How to Make Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
Step 1: Prepare the Dough
Start by awakening the yeast in a small bowl with warm water and sugar, letting it bubble for about 5 to 10 minutes. This foamy mixture is your dough’s rising power and key to a perfect texture. Meanwhile, whisk together the flour and salt in a large bowl. Slowly add in the yeast mix, yogurt, and olive oil, stirring until a dough forms. Knead on a floured surface for 8 to 10 minutes until the dough feels smooth and elastic. Cover it up and let it rest for an hour or until it doubles in size—patience here will reward you with soft, airy dough that’s a joy to work with.
Step 2: Mix the Meat Filling
While the dough takes its rest, it’s time to combine all the filling ingredients. In a medium bowl, toss together ground meat, finely chopped onion, tomato, tomato paste, parsley, and all the spices. Don’t forget the salt, pepper, and lemon juice—they tie everything together for that classic Middle Eastern flavor punch. Mix thoroughly until all ingredients are united in a flavorful, vibrant mixture that smells like celebration in the kitchen.
Step 3: Shape and Assemble the Fatayer
Preheat your oven to 425°F (220°C). When the dough is ready, punch it down gently before dividing it into 10 to 12 equal portions. Roll each ball into a thin oval or circular shape about 4 to 5 inches wide. Place the dough circles on a baking sheet lined with parchment paper. Spread a thin layer of meat filling over each piece, leaving a little border around the edges so your pies don’t spill over during baking. You can leave them open-faced as traditional lahmajeen or fold and pinch the edges for a classic fatayer form—both are equally delicious!
Step 4: Bake to Perfection
Pop your tray into the oven and bake for 12 to 15 minutes. You’ll know it’s done when the dough edges turn a warm golden brown and the meat filling is fully cooked and slightly caramelized around the edges. The enticing aroma during baking is impossible to resist! Serve them warm for the best flavor, with a sprinkle of fresh parsley if you like.
How to Serve Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
Garnishes
Simple garnishes can take your Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe from delicious to unforgettable. A few lemon wedges on the side are traditional and add a bright, zesty contrast that complements the spices beautifully. Freshly chopped parsley scattered on top brightens the dish with color and an herbaceous lift. For those who enjoy a bit of heat, a drizzle of tahini or a side of spicy chili sauce can be divine.
Side Dishes
Pairing your meat pies with refreshing sides enhances the meal experience. A crisp salad of cucumbers, tomatoes, and mint dressed with lemon juice provides a cooling counterpoint to the savory pies. Classic Middle Eastern sides like baba ghanoush or hummus add creamy texture and depth to your plate, making it a well-rounded and hearty meal perfect for lunch or dinner.
Creative Ways to Present
You can get creative with how you serve these tasty pies. Arrange them in a circular platter with overlapping edges like petals for an eye-catching centerpiece. Serve with small bowls of yogurt sauce or pickled vegetables to add an interactive element where guests customize their bites. Bite-sized versions are perfect for appetizer platters or party trays—just make them smaller and watch them disappear fast!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the dough from getting soggy, place parchment paper between layers if stacking. When you’re ready to eat, these pies still hold their charm with a quick reheat.
Freezing
Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe freezes beautifully. Arrange the baked pies on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month, making a fantastic make-ahead option for busy days or spontaneous gatherings.
Reheating
Reheat frozen or refrigerated pies in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crisped back to their original deliciousness. Avoid microwaving if possible, as it compromises the delightful crisp edges and chewy dough texture.
FAQs
Can I use ground chicken instead of beef or lamb?
Yes, ground chicken can work but it’s less traditional and tends to be drier. Consider adding a bit of olive oil or finely chopped mushrooms to keep the filling moist and flavorful.
Is it possible to make the dough without yogurt?
While yogurt adds tenderness and a subtle tang, you can substitute with an equal amount of warm water and a teaspoon of vinegar or lemon juice to mimic the acidity.
How spicy is this recipe with cayenne pepper?
The ¼ teaspoon of cayenne adds a gentle warmth, but you can omit it entirely if you prefer a milder flavor. It’s all about your spice tolerance!
Can I make these fatayer ahead and bake them later?
Absolutely! After shaping and adding the filling, cover and refrigerate the fatayer for up to 24 hours before baking. Just allow extra baking time if baking straight from the fridge.
What’s the difference between lahmajeen and fatayer?
Lahmajeen usually refers to the open-faced meat pies, while fatayer are often folded or pinched closed. This recipe lets you enjoy both styles with the same delicious filling and dough.
Final Thoughts
There is truly nothing like the comforting aroma and bold flavors of the Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe fresh out of the oven. It celebrates the heart of Middle Eastern cooking with its tender dough and richly spiced meat, creating a dish that is as versatile as it is delicious. Whether you’re making it for a casual snack, an appetizer at your next party, or a satisfying meal, these pies are sure to become a beloved staple. So grab your ingredients, roll up your sleeves, and enjoy crafting this warm, inviting recipe that will have everyone asking for seconds!
Print
Lahmajeen Fatayer (Middle Eastern Meat Pies) Recipe
- Prep Time: 25 minutes (plus 1 hour rising time)
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 fatayer
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Description
Lahmajeen Fatayer are delicious Middle Eastern meat pies featuring a tender homemade dough topped with a flavorful ground beef or lamb mixture infused with fresh herbs and spices. Baked to golden perfection, these savory pies make a perfect appetizer or light meal, offering a delightful blend of textures and vibrant flavors that capture the essence of Lebanese cuisine.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm water
- ¼ cup plain yogurt
- 2 tablespoons olive oil
For the Meat Filling:
- ¾ pound ground beef or lamb
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
- Prepare Dough: In a large bowl, mix flour and salt. Add the yeast mixture, yogurt, and olive oil. Stir until a dough forms. Knead the dough for 8–10 minutes on a lightly floured surface until it becomes smooth and elastic. Cover and allow it to rise in a warm place for 1 hour or until doubled in size.
- Make Filling: While the dough rises, prepare the meat filling by combining ground beef or lamb with finely chopped onion, tomato, tomato paste, parsley, ground allspice, cinnamon, paprika, optional cayenne pepper, salt, black pepper, and lemon juice. Mix thoroughly to evenly distribute all flavors.
- Preheat Oven and Shape Dough: Preheat your oven to 425°F (220°C). Punch down the risen dough, then divide it into 10 to 12 equal-sized balls. Roll each ball out into a thin oval or round approximately 4–5 inches wide.
- Assemble Fatayer: Place the rolled dough pieces on a parchment-lined baking sheet. Spread a thin layer of the prepared meat filling over each, leaving a small border around the edges for baking.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges of the dough turn golden brown and the meat is fully cooked through.
- Serve: Serve the lahmajeen fatayer warm, optionally garnished with lemon wedges and fresh parsley for added brightness and flavor. These can be enjoyed open-faced or folded like traditional fatayer.
Notes
- These mini meat pies can be served open-faced like lahmajeen or folded and pinched like traditional fatayer.
- Perfect as an appetizer or a light meal.
- You can substitute ground lamb for beef to suit your preference or dietary restrictions.
- Adjust cayenne pepper to control the heat level.
- Use a food thermometer to ensure meat reaches a safe internal temperature of 160°F (71°C).
