Lahm Bi Ajeen: Lebanese Meat Pies

Its name, Lahme Bi Ajine, literally means “meat with dough”—and honestly, could there be a better combination? Meat?

Good! Dough? Good!

Add a few spices, some citrusy brightness, and a drizzle of pomegranate syrup, and you’ve got yourself a flavor-packed party in every bite! Enjoy this traditional Lahme Bi Ajine recipe below!

Lahme Bi Ajine: Lebanese Meat Pies

For the dough:

• 500 gr all-purpose flour
• 7 gr active dry yeast
• 1 teaspoon sugar
• 300 ml lukewarm water
• 1 tablespoon salt
• 1 tablespoon olive oil

For the meat mixture:

• 500 gr ground beef (or ground lamb)
• 1 small onion (roughly chopped)
• 1 garlic clove
• 2-3 tablespoons canned crushed tomatoes
• 3 tablespoons fresh parsley (chopped)
• 1 tablespoon pomegranate syrup plus extra to drizzle on top
• 1 small red bell pepper (deseeded and chopped)
• 2 tablespoons lemon juice
• 1 tablespoon cumin powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• a few toasted pine nuts (for garnish)

Preparing the Dough:

• In a large mixing bowl (or stand mixer bowl), add the flour and make a well in the center.
• Pour in the yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy, activating the yeast.
• Start mixing on low speed (or knead by hand), gradually incorporating the flour. Once combined, add the salt and continue mixing.
• Knead until a smooth, elastic dough forms and no longer sticks to the sides of the bowl (about 8-10 minutes).
• Drizzle in olive oil, kneading for another minute to incorporate.
• Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Meat Mixture:

• In a food processor, add the onion, garlic, bell pepper, crushed tomatoes, parsley, pomegranate syrup, lemon juice, cumin, salt, pepper, and olive oil.
• Pulse until finely chopped and well combined.
• Add the ground meat and pulse a few more times until the mixture is evenly blended. (Do not overmix; the texture should be paste-like but not overly smooth.)
• If the mixture appears too wet, transfer it to a fine-mesh sieve over a bowl and let it drain for 30 minutes.

Assembling & Baking the Lahmacun:

• Preheat the oven to 230°C (445°F). Lightly grease baking trays or line them with parchment paper.
• Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
• Lightly flour your work surface and use a rolling pin to roll each dough ball into a thin round or oval shape (thinner than pizza dough).
• Spread a thin, even layer of the meat mixture onto each dough round, covering it right to the edges.
• Arrange the lahmacuns on the prepared baking trays and bake for 10-12 minutes, or until the edges are golden brown but the bread is still soft enough to fold.

Serving:

• Remove from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice.
• Sprinkle with toasted pine nuts for added crunch.
• Serve warm with a side of fresh herbs, yogurt, or a crisp salad. Enjoy!