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Lahme Bi Ajeen Lebanese Open Face Meat Pies Recipe

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4.4 from 82 reviews

Lahme Bi Ajeen is a classic Lebanese open-faced meat pie featuring a flavorful ground meat mixture spiced with traditional seven spices and pomegranate molasses atop a soft, homemade dough base. Baked to golden perfection, these mini pies are perfect as an appetizer or a savory snack loved across the Middle East.

  • Total Time: 50 minutes
  • Yield: 6 servings (about 12 mini pies)

Ingredients

Dough

  • 5 cups all-purpose flour
  • 2 1/4 cups warm water (105-110°F)
  • 1 tablespoon yeast
  • ½ tablespoon sugar
  • ¼ cup olive oil
  • Dash of salt

Meat Filling

  • 1 ½ pounds ground meat (commonly lamb or beef)
  • 1 large onion, diced
  • 1 large tomato, diced
  • 1 tablespoon salt
  • 2 tablespoons seven spices
  • 1 tablespoon pomegranate molasses (optional)

Garnish

  • Minced parsley
  • Lemon wedges
  • Crushed red pepper

Instructions

  1. Activate Yeast: In a bowl, combine the warm water, sugar, and yeast. Let it rest for 10 minutes until the yeast activates and foams on the surface, indicating the mixture is ready.
  2. Prepare Dough: Gradually add the flour to the yeast mixture and stir until sticky. Add water sparingly if the dough is tough. Knead the dough well, then slowly incorporate olive oil while kneading until a smooth, elastic dough forms. Cover the dough with oiled plastic wrap and a kitchen towel; set aside for 30 minutes to rise.
  3. Preheat Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
  4. Mix Filling: In a separate bowl, combine the ground meat, diced onion, diced tomato, salt, seven spices, and optional pomegranate molasses. Mix thoroughly until all ingredients are well incorporated.
  5. Shape Pies: Divide the dough into two-inch balls. Flatten each ball onto the baking sheet into a mini circular pie about 2-3 inches in diameter. Spoon 2-3 tablespoons of the meat mixture onto each dough circle and press the meat thinly and evenly to cover most of the dough surface.
  6. Bake: Place the pies in the oven and bake for about 14 minutes. If desired, broil for a short time afterward to achieve a lightly golden and slightly crispy top.
  7. Garnish and Serve: Once baked, garnish the pies with minced parsley, add a squeeze of fresh lemon juice, and sprinkle crushed red pepper to taste. Serve warm.

Notes

  • Warm water temperature is crucial to activate the yeast effectively. Too hot will kill the yeast; too cold will slow the rise.
  • Using ground lamb or a lamb-beef mix offers a traditional flavor, but beef alone is also common.
  • Pomegranate molasses adds a subtle tang and depth but is optional.
  • Seven spices typically include cinnamon, allspice, cloves, nutmeg, black pepper, coriander, and cumin.
  • To reheat, warm in a preheated oven for best texture retention rather than microwaving.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Lebanese

Find it online: https://ellarecipe.com/lahme-bi-ajeen-lebanese-open-face-meat-pies-recipe/