Lebanese Open-Faced Meat Pies is a savory recipe also knows as: Lahem Bi Ajeen, Lahm Bi Ajeen, Sfeeha, Sfiha, or Safiha. In it’s literal translation it means meat in/on dough! The final product is a beautiful golden baked dough topped with an aromatic meat mix.
A wonderful pastry that is light enough to be had for breakfast or as an appetizer, yet fulfilling enough to be served as a main course!
Traditional Meat Pies- Lahme Bi Ajeen
Origins of Meat Pies
Ancient Egyptians were believed to be the trailblazers in this recipe creation. They made the pies from rye, barley, oat, and wheat and filled them with meat.
In addition, the Greeks were also known for meat pies later on but their dough resembled more of a dessert pie pastry.
Today many may consider calling this pie a Lebanese meat pie pizza or more of a middle eastern pizza recipe.
Meat Pies Across the Middle East – The Levant
All across the Middle East, you can find different recipes of meat pies or lahem bi ajin. You’ll find them in different names, made up of different ingredients, and in all shapes and sizes.
Variations of This Pastry
The most popular variations are Lahmajoun Lebanese (my recipe), Palestinian Sfiha, Syrian , Armenian, and Turkish (also called Lahmacun). You can try them all! In many of the classic recipes, lamb meat is usually used for enhanced flavor.
But, you can definitely substitute it for beef and still get the amazing taste.
Traditional Lebanese Meat Pies
How to Shape Your Meat Pies
As you can see in the images to the blog in the link above, there are quite a few different ways you can shape meat pies. The most common open-faced meat pie method is to cut your dough into circles and layer the meat on top.
Also, there’s another popular way where you pinch the four corners of the circular piece of dough after putting the meat on top. You can get creative by shaping the dough into flowers or using silicone cupcake molds to make different shapes.
Different Ingredients from Different Origins
- Palestinian Meat Pies : Well, this recipe includes one extra ingredient that the traditional Lebanese recipe doesn’t have. Bell peppers! Yes, this variation includes either green or red peppers. You can also go heavy on the tomatoes and pomegranate molasses in this recipe.
- Syrian Meat Pies: For this recipe, a surprise ingredient makes a special appearance. Coriander!! Also, you’d be interested to know this variation has no tomatoes! Yup, just onions and seasonings to the meat and layered onto the dough.
- Armenian Meat Pies: The variations in this recipe are quite a few, but oh boy are they yummy ones! The ingredients in this include fresh parsley, red pepper paste, cinnamon, and either chili or Tabasco sauce in the meat mix. This is definitely a party in your mouth mixture!
- Lahmacun (Turkish) Meat Pies: Similar to the Palestinian recipe, this one calls for green or yellow peppers. Also, like the Armenian recipe it includes fresh parsley. But, this variation includes garlic, paprika, and cumin!
As you can see, each one of the above-mentioned variations has something special to it. You can play around with the ingredients and come up with a variant of your own!
Dough
Just to break it down for you, the term ajeen mean dough and the term lahme mean meat! It is not a surprise that some people are intimidated by making dough. In reality, we are mainly in fear of using yeast.
Will it rise? Well, I’m here to tell you: Fear no more! The easiest way to ensure your yeast is activated is to ensure it foams. How? Simple! Make sure the temperature of your water is neither too hot, nor less than warm.
Put your yeast onto the water and wait about five to eight minutes for it to foam up.
How to make dough in 10 minutes!
Some people also shy away from dough making because it’s time consuming. Kneading it long enough, giving it time to rest, then the whole cutting it up or shaping it process.
So, here’s where more good new comes in. I have the best Ten Minute All-Purpose Dough recipe for you. It’s easy, quick, and delicious. You can use it to make these yummy pies and much more!
Other alternatives include using store-bought frozen dough or pre-made dough from your local bakery. Whatever option you go with is perfectly fine as long as you opt to try this Lebanese Meat Pies recipe! You won’t regret it!
Easy Ten-Minute All-Purpose Dough
Meat Pies Make the Perfect Appetizer
- Packed with flavor
- Fulfilling
- Perfect size for snacking and packing
- A great comfort food
- Can be stored and eaten as you crave
- Kid-friendly
- Great as an appetizer at parties
- Make it into a fun family activity and work on it together
Other popular Pies you can make with 10 minute dough
A few other popular and family-friendly pies include cheese pies, spinach pies, and veggie pies. All can be made open face or as fatayer (completely closed). For cheese pies you can use any cheese of your choice.
Furthermore, veggie pies can be made with tomatoes and onions, or any of your favorite vegetables. You can even make manoushie (or mankushi) which is topped with zaa’tar spice and olive oil, thyme, pies!
What to Serve with The Savory Meat Pies?
- Chilled Yoghurt (Laban)
- Top with mayonnaise and chopped lettuce
- Squeeze extra lemon on top
- Add fresh herbs on top like mint, parsley, or even swiss chard
- Dip in a tahini sauce
- Pickles
- Add sautéed pine nuts on top for added crunch and flavor
Tips:
- You should press the meat mixture down into the dough so it doesn’t fall off after baking
- You can hand chop/mince your tomatoes and onions for better flavor, but if you’re pressed for time you can throw them into a food processor
- Be sure to strain the meat mixture before layering onto the dough to avoid soggy bread or having it come apart
- You can definitely freeze your mini pies for a busy day. Simply cool them after baking, store in a tight container or freezer-safe bag. They can be frozen up to 3 months. It’s best to reheat them in an oven while frozen so they don’t get soggy or lose taste/texture.
- They are best eaten straight out of the oven!
Fatayer bi Lahme or Sfiha
List of ingredients for Lebanese Open-faced Meat Pies
Dough
- sugar
- yeast
- olive oil
- salt
- warm water (105F – 110F)
- all purpose flour
Meat Filling
- ground meat
- onion; diced
- tomato; diced
- salt
- seven spices
- pomegranate molasses (optional)
How to make Lahme Bi Ajeen
- First, add the sugar, yeast and hot water to a bowl. Allow to rest for 10 minutes until yeast activates and creates a foam to the surface.
- Then, add the flour. Mix until sticky. Add a sprinkle of water if the dough is tough and knead well. Slowly add in the olive oil and knead until dough has formed. Use immediately or for best results, cover with oiled saran wrap and cover again with kitchen towel and set aside for ½ hour.
- Preheat oven to 450F, line a large baking sheet with parchment paper.
- In a bowl add all the meat filling ingredients and mix well.
- Make 2 inch size dough balls, flatten out on the baking sheet to make a mini circular pie. Add 2-3 tablespoons of the meat mix and press down to cover most of the round pie.
- Bake for 12- 14 minutes then broil until lightly golden brown. Garnish with minced parsley, squeeze of lemon, and crushed red pepper (optional).
Frequently Asked Questions:
It is translated to “meat in the dough”. Lahm bi ajeen is a Lebanese version of a meat pie that can be baked open face or closed.
Lahem in Arabic means meat.
Basically in Lebanon, pizza is a veggie pie! So just like the meat pie but instead topped with vegetables including tomatoes, parsley, and onions.
Leftover cooked meat pies can be stored for up to 3 days in an airtight container in the fridge and up to three months in freezer-safe container in the freezer. You can reheat them in the microwave or oven for 15 or 20 minutes before serving.
Minced meat is used and it can be from any cut of beef or lamb meat.
Traditionally, Lebanese meat pies are served with yogurt, either thick yogurt served in a bowl or thinned yogurt served in a cup. You can also serve it with lemon juice, pomegranate molasses, red chili flakes, pickles, and/or your favorite veggies.
Other recipes you might enjoy
- Easy Lebanese Spinach Pies – Fatayer
- Seven Spices Recipe
- Lebanese Fattoush Salad with Dressing
- Rotini Crab Stuffed Portabella Mushrooms
- Air-Fried Spicy Potato and Cilantro
- Osmaliyi Dessert
- Braised Green Beans- Loubieh Bzeit
- Stuffed Cabbage (Malfoof)
- Kunafa with Clotted Cream (Ashta) and Cheese
Lahme Bi Ajeen (Lebanese Open Face Meat Pies)
Ingredients
Dough
- 5 cups all purpose flour
- 2 + ¼ cups warm water (105-110 F)
- ¼ cup olive oil
- 1 tablespoon yeast
- ½ tablespoon sugar
- dash of salt
Meat Filling
- 1 ½ pounds ground meat
- 1 large onion diced
- 1 large tomato diced
- 1 tablespoon salt
- 2 tablespoons seven spices
- 1 tablespoon pomegranate molasses (optional)
Instructions
- Add the sugar, yeast and hot water to a bowl. Allow to rest for 10 minutes until yeast activates and creates a foam to the surface.
- Add flour, mix until sticky. Add a sprinkle of water if the dough is tough and knead well. Slowly add in the olive oil and knead until dough has formed. Use immediately or for best results, cover with oiled saran wrap and cover again with kitchen towel and set aside for ½ hour.
- Preheat oven to 450°F, line a large baking sheet with parchment paper.
- In a bowl add all the meat filling ingredients and mix well.
- Make 2 inch size dough balls, flatten out on the baking sheet to make a mini circular pie. Add 2-3 tablespoons of the meat mix and press down to cover most of the round pie.
- Bake for about 14 minutes then broil until lightly golden brown if needed. Garnish with minced parsley, squeeze of lemon, and crushed red pepper
Video
Notes
TIPS:
- You should press the meat mixture down into the dough so it doesn’t fall off after baking
- You can hand chop/mince your tomatoes and onions for better flavor, but if you’re pressed for time you can throw them into a food processor
- Be sure to strain the meat mixture before layering onto the dough to avoid soggy bread or having it come apart
- You can definitely freeze your mini pies for a busy day. Simply cool them after baking, store in a tight container or freezer-safe bag. They can be frozen up to 3 months. It’s best to reheat them in an oven while frozen so they don’t get soggy or lose taste/texture.
- They are best eaten straight out of the oven!
ZB says
I made this recipe and it turned out great! BIG THANK YOU for creating this easy peasy delicious dough and simple steps for non-bakers like me! My friends were impressed. Like you suggested, I used the same dough for manakeesh and pizza too! 👩🏻🍳
Lama says
Yay! So happy to hear that the meat pies turned out great for you! The dough recipe is indeed wonderful to use in many different ways! Thank you so much for leaving your feedback!
MAY says
MEAT PIES recipe is nothing short of amazing, easy to follow and tastes absolutely close to home for me! Thank you so much for sharing your expertise with us.
Layal says
Thanks Lama for the recipe. Nothing tastes better than homemade lahme b3ajin. I sprinkled some cayene pepper on top and they were scrumptious!!
Lama says
I must agree with you! Meat pies hit the spot!! Thank you for stopping by and leaving a review! 🙂
Nicole says
These meat pies look amazing! Can’t wait to try them
June says
Made these meat pies last night and they were a hit with the family. Thank you for sharing
Lama says
Happy to hear you enjoyed them! 🙂