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Lebanese Meat Pies Recipe

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Lebanese Meat Pies are savory pastries made with a soft, homemade yeast dough filled with a flavorful mixture of lean ground beef, fresh tomatoes, onions, and aromatic spices like sumac, 7 Spice, and paprika. These baked pies, known for their distinctive square shape with four pointed edges, are a delicious and satisfying Middle Eastern appetizer or snack, perfect served warm and paired with plain yogurt.

  • Author: Lilya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings (20 small pies)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Lebanese

Ingredients

Dough Ingredients

  • 3 cups all-purpose flour
  • 1 cup warm water
  • ¼ cup olive oil
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt

Meat Filling Ingredients

  • 1 pound 95% lean ground beef
  • 2 Roma tomatoes, finely diced
  • 1 small onion, finely diced
  • ¼ cup chopped parsley
  • 1 tablespoon olive oil (plus more for greasing)
  • 3 teaspoons sumac
  • 2 teaspoons 7 Spice
  • ½ teaspoon paprika
  • ½ teaspoon salt

Instructions

  1. Make the Dough: In a stand mixer fitted with the hook attachment, combine the flour, warm water, ¼ cup olive oil, instant yeast, sugar, and 2 teaspoons salt. Mix on medium-low for 1 minute until the mixture is shaggy, then increase speed to medium-high and knead for 8-10 minutes until the dough is soft, smooth, and lightly sticky but not sticking to fingers.
  2. First Rise: Remove the dough from the bowl, lightly oil the mixing bowl, and return the dough inside. Cover with a slightly damp kitchen towel and leave to rise at room temperature for 60-90 minutes, or until the dough doubles in size.
  3. Divide and Rest Dough Balls: Punch down the risen dough and divide it into 20 equal pieces, about 30 grams each. Shape each piece into a smooth round ball and place seam-side down on a baking sheet lined with parchment paper. Let them rest for 30 minutes to relax.
  4. Prepare the Meat Filling: In a large bowl, combine the ground beef, finely diced tomatoes, diced onion, chopped parsley, 1 tablespoon olive oil, sumac, 7 Spice, paprika, and ½ teaspoon salt. Mix thoroughly until all ingredients are well incorporated.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 400ºF (204ºC) and grease a large baking sheet with olive oil to prevent sticking.
  6. Roll and Fill Dough Circles: Using a rolling pin, roll each dough ball into a 5-inch diameter circle. Place 2 tablespoons of the meat filling in the center of each circle and gently flatten the filling, leaving about a 1-inch border around the edges.
  7. Fold the Dough Into Pies: Fold two opposite sides of the dough over the filling, then fold the other two opposite sides, pinching the edges to form a square-shaped pie with four pointed corners.
  8. Bake the Pies: Arrange the assembled pies on the greased baking sheet, leaving space between them. Bake in the preheated oven for 15-20 minutes until the tops turn golden brown and the filling is cooked through.
  9. Serve: Remove from the oven and serve the Lebanese meat pies warm, optionally accompanied by plain whole milk yogurt as a refreshing dip.

Notes

  • The dough makes 20 small pies, perfect as an appetizer or snack for about 10 servings.
  • Ensure the water is warm, not hot, to activate the yeast properly without killing it.
  • You can substitute 7 Spice with a mix of ground cinnamon, allspice, black pepper, and cloves if unavailable.
  • Resting the dough balls before rolling helps make the dough easier to shape and less springy.
  • These pies can be reheated in the oven for a few minutes and still retain their texture.

Find it online: https://familyhomemeals.com/lebanese-meat-pies-recipe/