Lebanese Lahem bi Ageen (Small Meat Pies) Recipe


The pastry:
1 tbs. dried yeast (fast active)
1 tsp. sugar
1 cup lukewarm water
1/2 tsp. salt
4 tbs. oil
3 cups flour

The filling:
350g minced lamb
350g chopped onion
1/4 tsp. mixed spices
5 tomatoes chopped
1 red pepper chopped
1/4 cup pine nuts
2 tbs. oil
salt & pepper


Combine the filling ingredients in a bowl and leave aside.

To make the dough: Mix the yeast and sugar, with the warm water. Sift flour and salt into bowl, make well in the centre, add oil and yeast mixture. Mix and knead to make a smooth and elastic dough. Cover and leave to rest for 30 minutes, or till it doubles in bulk. Knock dough down, divide into 15 or 20 small balls.

Once the dough is ready, roll out each ball into a circle, spread 1 tbs. of the meat mixture over it. Arrange on an oiled oven tray, and bake in a preheated oven for 10 – 15 minutes or until crust is brown. Serve warm with Lana (yoghurt) or salad.

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