Open-Faced Lebanese Meat Pies - Lahm Bi Ajeen
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Lahm bi Ajeen are Lebanese Meat Pies that will change your life! Soft and fresh pastry that’s topped with a hearty beef filling, these open-faced pies are so flavourful and satisfying!
Watch how to make lahm bi Ajeen here:
I was first introduced to Lahm bi Ajeen when I worked in an office. Co-workers would bring these all the time to work, and of course whenever there’s food I never say no! Upon first bite, I was hooked! These are such a hit here in Ottawa, since there’s a large Lebanese community!
Lahm bi Ajeen translates to “meat on dough.” Can’t get more straightforward than that!
If you didn’t know, at the time of writing this, I just released my Make Cooking Fun! e-book and my Live to Cook challenge! The two guides go hand-in-hand! You can participate in the challenge whenever you’d like, but if you’re subscribed to me on YouTube, then I’m actually hosting a contest to win a signed copy of my Restaurant to Home cookbook, which is planned to release early this new year! Be sure to click here to get your free goodies, and if you’re on YouTube, then join the Live to Cook challenge with me! Details on how to participate are here!
As part of one of the themes in the Live to Cook challenge, I decided to try these Lebanese-style meat pies! If you’ve been around for awhile, then you know I’ve only got a handful of Mediterranean recipes, and I really want to change that! Not to mention that my last Mediterranean-style recipe was posted ages ago, and we need a refresher! If you want to see a list of my Mediterranean recipes, be sure to check down for a list at the bottom of this post!
If you’ve never had a meat pie like this then your life is going to be transformed! Lahm bi Ajeen is also referred to as “Lebanese meat pizzas,” or “Lebanese meat flatbreads,” since these are open-faced meat pies, compared to the Sfeehas, where the meat is enveloped in the pastry, such as empanadas or samosas! Furthermore, the meat mixture for Sfeehas are also traditionally made with lamb, and has less tomatoes in the meat mixture.
Where to begin with why I love these Lebanese Meat Pizzas so much!! Seriously, they’re the best way I’ve ever enjoyed beef in my life! No joke! This beef filling has an awesome sweet and spiciness to it thanks to the 7-spice used and the prominent amount of cinnamon! The bread becomes perfectly crispy and delicious when it’s baked, and if you make your meat pizza Lebanese-style with cheese, then that’s an added bonus! This meat and cheese pie Lebanese recipe is so good to have hot and fresh that I literally ate the entire batch in a day, and four of them in one sitting! I couldn’t get enough!
I love my meat pies with just meat but also meat and cheese! I’ll show you both topping ideas with this recipe. We’ll go over how to make the famous pomegranate molasses from scratch, how to make the dough, and how to make our meaty filling. Of course, we’ll bring all of these components together to make the most incredible meat pies right at home! Serve as an appetizer or hang on to them for a delicious snack, you’ll want to make for your friends and family! Let’s get to it!
Ingredients for This Lebanese Meat Pie Recipe
We’ll review the ingredients needed to make the meat filling, the dough, and the pomegranate molasses that’s used in the filling. While the pomegranate molasses is optional, from other Lahm bi Ajeen recipes I’ve seen, it’s a highly recommended ingredient and really makes the recipe special! You can buy it pre-made or make it yourself. I couldn’t find it pre-made so I’ll be making it myself, and I’m sure this will make this Lebanese meat pizza recipe extra special.
Furthermore, keep in mind that you could take an extra shortcut by using a pre-made dough, such as a pizza dough. You could even use a flatbread so all you need to do is make the meat mixture and bake! However, I really did want to make the entire thing from start to finish, but feel free to mix and match based on how much time you have! I do recommend making all the components from scratch since every part will taste absolutely so fresh and loaded with flavours!
Remember, the FULL PRINTABLE RECIPE CARD for all ingredient quantities and step by step instructions. You can save the recipe for later, and it’s so easy to scale the ingredient quantities based on how many pies you want to make!
For the Pomegranate molasses
Pomegranate juice: Use whatever pomegranate juice you can find, of course the more natural the better!
Sugar: To make the molasses sweet.
Lemon or lime juice: To balance out the sweetness from the sugar.
For the dough
Flour: I’m using bread flour here, but you can use all-purpose flour as well.
Olive oil: I’m using olive oil in this dough because I like the flavour, but any neutral cooking oil or butter will work fine.
Water: Make sure it’s at room temperature. We need warm water to activate the yeast in the dough.
Salt: Just a pinch to add flavour to the dough.
Sugar: A little bit will add a nice sweetness to complement the salt of the dough!
Yeast: I’m using dry active yeast, which will be activated with the warm water.
For the meat filling
Ground beef: I’m using extra lean ground beef. You could also use ground lamb or a combination of the two if you’d like.
Onions: I’m using red onions since they’re my favourite, but any kind will work. I’ve finely chopped my onions.
Tomato: Finely chopped tomatoes will add tremendous flavour and body to our meat filling!
Pomegranate molasses: Store-bought or described below.
7-spice: 7-spice is frequently used in Lebanese cuisine. Read below on what’s used and how to make it.
Cheese: I’ll be using white cheddar here to top the meat pizzas with cheese. You could also use Monterey Jack or Havarti.
Freshly chopped parsley: Optional to garnish the pizzas at the end!
Cayenne pepper: Optional, but will add extra heat to the meat.
Salt: To taste!
For the 7-Spice
How to Make This Lahm Bi Ajeen Recipe
For the Pomegranate Molasses
Add the juice to a sauce pan and set the pan on medium heat. Add sugar and lemon/lime juice and stir well.
Once the mixture starts to simmer rapidly, lower the heat until the juice has a gentle simmer.
Continue reducing the juice until it has reduced by 1/4 in volume.
For the dough
In a bowl, add the yeast and the lukewarm water. Whisk vigorously for 30 seconds or until you see foam/bubbles at the top. If you still see yeast floating at the surface, your yeast is likely dead. You would need to use a fresh pack instead.
In a stand mixer bowl or a large bowl, measure the flour and start kneading with the dough hook. Add 1/2 Cups of cold water, followed by the yeast mixture. Continue kneading until the dough starts to come together. Pour a few drops of cold water to the bowl with the yeast to swirl out any remaining yeast.
Add more cold water as required to create a dough that is soft, supple but not sticky.
Stop the mixer/kneading, add oil and continue kneading for 1 minute.
Stop again and add salt and sugar and knead for 1-2 minutes.
Transfer the dough to your kitchen countertop and start to stretch and fold the dough. Hold the dough firmly with your non dominant hand, while using the back of your palm to stretch the top part of the dough. Fold the dough on itself, rotate it 45 degrees and continue for about 1 minute.
Form the dough into a ball, cover with a damp piece of kitchen/paper towel and let it rest for about 1 hour.
Portion the dough out for your meat pies (1 1/2 Cup flour = 6 medium portions).
Working with one portion at a time, form the portions into boules by cupping your hands and rolling against the countertop.
Arrange each portion on a baking sheet and cover with 1-2 layers of plastic wrap. Let it rest for at least 2 hours in a warm, draft free spot, or let it rise overnight in the refrigerator. If using the refrigerator method, take the dough out 1 hour before cooking.
For the 7-Spice
Mix all the ingredients together and store in an air tight container in a dry place.
For the Beef Mixture
Add all of the ingredients to a large bowl and mix well to combine. Knead this mince well to ensure all the ingredients are well distributed.
To make the Meat Pies
Preheat oven to 500 F. If you have a baking steel or stone, place that in the oven before preheating. Let the oven preheat for at least 1 hour. Take the dough portions out if they are in the fridge now, and after 30 minutes have passed, take the meat topping out if you prepared that ahead of time.
Dust some flour on the countertop and working with one portion at a time, dust each side with flour. Using your hands, pat out all the air and stretch the dough to a thin disk.
Add 2-3 tablespoons of the meat topping to the dough and spread in a thin layer over the dough. Leave a rim on the sides of the dough. If adding cheese, spread cheese over the meat.
If using baking stones/steels, use a pizza peel or back of a baking sheet to transfer this to the oven. Otherwise, place the portion on a perforated pizza pan or a regular baking sheet and place in the middle rack of the oven.
Bake for 10-15 minutes or until the underside is lightly browned and the meat is cooked and cheese has melted (if using). You can also broil it in the last 1-2 minute of cooking time for additional colour and flavour.
Garnish with fresh parsley and serve warm!
Tips & Tricks For An amazing Lebanese Meat and Cheese pie
Because the pomegranate juice is warm and hot, it is runnier than it looks. When it cools down, it will become thicker than honey and it will be dense. It will reduce by a factor of 4.
Ensure your water is warm enough so that the yeast activates. If you don’t see bubbles when you whisk the water and yeast, your yeast is probably dead.
If you add too much oil to your dough by mistake, just knead until the dough is completely smooth
Your dough should not be sticky at all, it should be totally smooth
Stretch and fold your dough to develop the gluten. This makes the crust its very best!
Take the dough out of the fridge an hour before cooking if you’re letting your dough proof overnight.
If you’re using a baking stone or steel, let this preheat with the oven.
Leave a bit of a rim on the edges when spreading the meat mixture for a nice rustic look and a good crust!
Finish under the broiler for the last minute of the cooking time to get the cheese molten (if using) and a nice golden brown on the crust
Serving suggestions For Middle Eastern Meat Pie
Lahm bi Ajeen are typically served as appetizers. You can serve with hummus, garlic sauce, yogurt, or just sprinkle on some lemon or lime juice! I love them as a tasty snack!
Can I make Lahm bi Ajeen ahead of time?
I really wouldn’t recommend it! Trust me, these Lebanese Flatbreads are best enjoyed fresh!
However, if you’re serving these to guests for a party, then I can understand you may need to make them ahead of time. I would recommend you make them no more than an hour or two before ready to serve. Then, to reheat, simply place them in the oven for 350 F for about 5 minutes or entirely warmed through.
What you can do to save you time is to have the pomegranate molasses, the dough, and the beef mixture ready ahead of time. You can save the pomegranate molasses in the fridge for about a week, and you could freeze the dough and the beef mixture for up to three months. Having your components on hand will make the actual preparation and assembly of the Lebanese Pizzas super quick and easy! I had everything ready to go and it only took about 15 minutes to make all the pizzas!
More delicious Mediterranean recipes!
Lahm bi Ajeen - Lebanese Meat Pie
Lahm bi Ajeen are Lebanese Meat Pies that will change your life! Soft and fresh pastry that’s topped with a hearty beef filling, these open-faced pies are so flavourful and satisfying!
Ingredients
- 2 Cups pomegranate juice
- 1 Tbsp lemon or lime juice
- 1/4 Cup granulated white sugar
- 1 1/2 Cup bread flour
- 1 tsp olive oil
- 1/2 Cup lukewarm water
- 1/2 Cup, cold water + more as needed
- 1 tsp salt
- 1 1/2 Tbsp granulated white sugar
- 1 tsp active dry yeast
- 1 heaping Tbsp ground coriander
- 1 Tbsp cinnamon
- 1 heaping tsp ground ginger
- 1 heaping tsp ground nutmeg
- 1 tsp ground cloves
- 1 heaping Tbsp allspice
- 1 tsp black pepper
- 453 g/1 lb minced extra lean lamb or beef
- 1 medium onion, finely chopped
- 2-3 medium tomatoes, finely chopped
- 2-3 Tbsp pomegranate molasses (store-bought or homemade)
- salt to taste
- 1 1/2 Tbsp 7 Spice
- 1 tsp cayenne pepper (optional)
- white cheddar cheese, grated (optional)
- chopped parsley
Instructions
- Add the juice to a sauce pan and set the pan on medium heat. Add sugar and lemon/lime juice and stir well.
- Once the mixture starts to simmer rapidly, lower the heat until the juice has a gentle simmer.
- Continue reducing the juice until it has reduced by 1/4 in volume.
- In a bowl, add the yeast and the lukewarm water. Whisk vigorously for 30 seconds or until you see foam/bubbles at the top. If you still see yeast floating at the surface, your yeast is likely dead. You would need to use a fresh pack instead.
- In a stand mixer bowl or a large bowl, measure the flour and start kneading with the dough hook. Add 1/2 Cups of cold water, followed by the yeast mixture. Continue kneading until the dough starts to come together. Pour a few drops of cold water to the bowl with the yeast to swirl out any remaining yeast.
- Add more cold water as required to create a dough that is soft, supple but not sticky.
- Stop the mixer/kneading, add oil and continue kneading for 1 minute.
- Stop again and add salt and sugar and knead for 1-2 minutes.
- Transfer the dough to your kitchen countertop and start to stretch and fold the dough. Hold the dough firmly with your non dominant hand, while using the back of your palm to stretch the top part of the dough. Fold the dough on itself, rotate it 45 degrees and continue for about 1 minute.
- Form the dough into a ball, cover with a damp piece of kitchen/paper towel and let it rest for about 1 hour.
- Portion the dough out for your meat pies (1 1/2 Cup flour = 6 medium portions).
- Working with one portion at a time, form the portions into boules by cupping your hands and rolling against the countertop.
- Arrange each portion on a baking sheet and cover with 1-2 layers of plastic wrap. Let it rest for at least 2 hours in a warm, draft free spot, or let it rise overnight in the refrigerator. If using the refrigerator method, take the dough out 1 hour before cooking.
- Mix all the ingredients together and store in an air tight container in a dry place.
- Add all of the ingredients to a large bowl and mix well to combine. Knead this mince well to ensure all the ingredients are well distributed.
- Preheat oven to 500 F. If you have a baking steel or stone, place that in the oven before preheating. Let the oven preheat for at least 1 hour. Take the dough portions out if they are in the fridge now, and after 30 minutes have passed, take the meat topping out if you prepared that ahead of time.
- Dust some flour on the countertop and working with one portion at a time, dust each side with flour. Using your hands, pat out all the air and stretch the dough to a thin disk.
- Add 2-3 tablespoons of the meat topping to the dough and spread in a thin layer over the dough. Leave a rim on the sides of the dough.
- If using baking stones/steels, use a pizza peel or back of a baking sheet to transfer this to the oven. Otherwise, place the portion on a perforated pizza pan or a regular baking sheet and place in the middle rack of the oven.
- Bake for 10-15 minutes or until the underside is lightly browned and the meat is cooked and cheese has melted (if using). You can also broil it in the last 1-2 minute of cooking time for additional colour and flavour.
- Garnish with fresh parsley and serve warm!
Nutrition Facts
Calories
151.25Fat (grams)
4.45 gSat. Fat (grams)
1.58 gCarbs (grams)
16.46 gFiber (grams)
1.16 gNet carbs
15.30 gSugar (grams)
10.85 gProtein (grams)
12.28 gSodium (milligrams)
234.80 mgCholesterol (grams)
40.06 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
