Spiced Meat Pies Lahmejun Recipes

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SPICED BEEF PIE



Spiced Beef Pie image

Provided by Molly Yeh

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
2 tablespoons flavorless oil
2 carrots, finely chopped
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon Aleppo pepper
1/4 teaspoon ground allspice
Freshly ground black pepper
5 to 6 sheets matzo
1 large egg lightly beaten with a splash of water, for the egg wash
Fresh parsley or micro greens, for serving

Steps:

  • Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with cooking spray and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired.
  • Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes.
  • Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve.

SPICED MEAT PIES (LAHMEJUN)



SPICED MEAT PIES (LAHMEJUN) image

Categories     Beef     Appetizer     Bake     Sukkot

Yield 2 dozen pies

Number Of Ingredients 15

For the dough (see note)*:
1 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil, more for oiling pans
For the topping:
1 pound ground beef (not more than 85 percent lean)
1/4 cup tomato paste
1/2 onion, finely chopped
Juice of 1 lemon
1 teaspoon salt
1 1/2 teaspoons allspice
1 tablespoon tamarind paste (available at Middle Eastern and Indian markets)
2 tablespoons pine nuts
Lemon wedges and coarse salt for sprinkling on top.

Steps:

  • 1. To make dough: Combine yeast and 2 tablespoons warm water and set aside for 5 minutes. Combine flour and salt in a large bowl; add oil, yeast mixture and a scant 1/2 cup warm water. Mix, using hands if necessary, until dough comes together: it should be elastic but not sticky. If needed, add a little more flour or water. Turn out onto a board (no need to flour it) and knead until soft and smooth, about 10 minutes. Transfer to a bowl, cover and let rise in a warm place 1 hour. 2. When dough has risen, combine all ingredients for topping in a bowl. Divide dough in two and roll out on a floured surface to about 1/8-inch thickness. Cut 3-inch rounds with a water glass or cookie cutter, stacking them between layers of wax paper. Roll and cut remaining dough. 3. Preheat oven to 400 degrees. Spread a heaping tablespoon of meat mixture on each dough round, spreading all the way to the edge: meat mixture will shrink during baking. (Once assembled, pies can be frozen, stacked in wax paper, and then baked directly from freezer.) Arrange pies on 2 lightly oiled baking sheets. Bake 20 minutes, rotating pans halfway through baking. Serve hot, sprinkled with lemon juice and coarse salt. *Note: Refrigerated pizza dough or dough from a pizzeria will work well in this recipe. Some Middle Eastern markets also stock frozen mini pastry rounds.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA



Spicy Jamaican Meat Pies With Island Salsa image

Ground beef wrapped in crescents gets all spiced up, Jamaican style. Found this on the Pillsbury site recipe by Diane Joyce Phillips from Va. in the 2002 bake-off. We have them a lot down here and I like this crust better - no lard ! This is my first recipe I am at your mercy !

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 12 meat pies, 6 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1/2 cup chopped onion
1 jalapeno chile, minced
2 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon turmeric
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground red pepper (cayenne)
salt, to tase
1/4 cup Progresso Plain Bread Crumbs
1/4 cup water
2 (8 ounce) Pillsbury Refrigerated Crescent Dinner Rolls
salsa
1 cup old el paso thick & chunky salsa
1 (15 1/4 ounce) can tropical mixed fruit, coarsely chopped drained reserving 1 table. juice
1/4 teaspoon nutmeg

Steps:

  • Heat oven to 375°F.
  • In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
  • Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
  • Add bread crumbs and water; stir until thickened.
  • Separate dough into 8 rectangles, firmly press perforations to seal.
  • Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
  • Place on ungreased cookie sheet.
  • Bake at 375F for 15 to 20 minutes or until golden brown.
  • Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
  • Serve with meat pies.

Nutrition Facts : Calories 468.3, Fat 13, SaturatedFat 4.4, Cholesterol 87.3, Sodium 672, Carbohydrate 63.6, Fiber 5.8, Sugar 5.4, Protein 24.7

FATAYER (LEBANESE MEAT PIES)



Fatayer (Lebanese Meat Pies) image

This is an old recipe my family brought with them from Lebanon at the turn of the last century.

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h10m

Yield 16

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds round steak, cut into small pieces
2 large onion, chopped
½ cup snipped fresh parsley
salt and ground black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
1 tablespoon butter, melted

Steps:

  • Line a baking sheet with parchment paper.
  • Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
  • Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g

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Top Asked Questions

How to make Lebanese meat pie?
The dough recipe is a an easy basic recipe that is common in Lebanese meat, cheese and spinach pies. It will have more olive oil than basic pizza dough, which helps it get golden in the oven. Add the ground beef and onions to a hot skillet. Cook util the beef is browned and the onions are soft. Add the tomatoes, spices and parsley.
How do you make a meat paste pie?
Chop off about 25 small balls of dough and cover them with a damp cloth; take one ball at a time and roll it out into a pie shape keeping the crust very thin; spread the meat paste on it with a long spatula evenly to the edges; set it on a baking sheet lined with parchment paper or a silpat. Bake in a 400F oven for about 8 minutes.
Can I substitute Lahme bi ajeen for beef?
But, you can definitely substitute it for beef and still get the amazing taste. Lahme bi ajeen also known as meat pies, a middle eastern savory seasoned meat pie with onions and tomatoes enjoyed with yogurt, and crushed red pepper
Can I substitute Lamb for beef in a meat pie?
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. Lahme bi ajeen also known as meat pies, a middle eastern savory seasoned meat pie with onions and tomatoes enjoyed with yogurt, and crushed red pepper

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