Lahmajeen Fatayer Middle Eastern

Step-by-Step Instructions

Make the Dough:

Combine all purpose flour salt instant yeast lukewarm water sugar olive oil and plain yogurt in a large bowl Knead with your hands for at least 2 to 3 minutes until the dough feels smooth and elastic while still just a little tacky You may dust with more flour if the dough sticks too much Transfer to a bowl lightly greased with oil cover loosely with plastic or a damp towel and let it rest in a warm draft free spot for about one hour until the dough doubles in size

Make the Beef Filling:

In another large bowl add ground beef finely chopped red bell pepper diced roma tomatoes parsley minced garlic jalapenos Aleppo pepper chili powder cumin coriander allspice salt black pepper onion powder tomato paste and pomegranate molasses if using Using clean hands or a spoon mix until the ingredients are very well combined and look evenly distributed Set aside to allow the flavors to meld while the dough rises

Shape and Top:

Once the dough has doubled punch it down gently and turn it onto a clean lightly floured surface Divide it into twelve equal pieces and shape each into a ball Dust them with a touch of flour to prevent sticking Roll each ball into a thin round about six inches wide Using your fingers or the back of a spoon spread a generous spoonful of the beef filling evenly over each circle all the way to the edges pressing it into the dough

Bake:

Line your baking sheets with parchment paper Arrange the filled dough rounds on the sheets making sure to leave a little space between Brush the exposed dough edges with milk or heavy cream for browning Preheat oven to four hundred seventy five degrees Farhenheit and bake for ten to twelve minutes The edges should be golden brown and the filling cooked through

Serve:

Let the meat pies sit for a couple minutes to cool slightly before serving This helps the flavors settle Serve warm with creamy yogurt or a crisp salad for a refreshing accompaniment

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Storage Tips

Let lahmajeen fatayer cool completely before storing Layer between pieces of parchment in an airtight container They stay fresh in the fridge for three days or wrap tightly and freeze for up to two months Reheat in a hot oven straight from frozen for best results

Ingredient Substitutions

For a richer flavor swap ground lamb for beef If you want a vegetarian option use a finely chopped mushroom and lentil mixture Omit jalapenos for a milder taste and experiment with green bell pepper instead

Serving Suggestions

Traditionally served with lemon wedges and a bowl of thick yogurt Try pairing with pickled vegetables olives or sliced cucumbers for a refreshing contrast Some families like to drizzle pomegranate molasses right before eating

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Cultural Context

Lahmajeen fatayer have deep roots across Turkey Syria Lebanon and the Levant Each region puts its own twist on the filling and sometimes shapes These pies represent hospitality and togetherness which is why they are a fixture at holidays street corners and family tables

Recipe FAQs

→ What is the best type of meat to use?

Ground beef is traditional, but ground lamb gives a richer, more authentic taste. Choose 80/20 lean-to-fat for best texture.

→ Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate overnight. Let it come to room temperature before shaping and baking.

→ How can I make these pies spicier?

Increase jalapeños or Aleppo pepper in the filling. Adjust chili powder for extra heat to suit your taste.

→ Are there vegetarian options for the filling?

Swap beef for mushrooms or a blend of lentils and vegetables. Use the same spice blend for flavor.

→ What should I serve with fatayer?

Pair with plain yogurt, tzatziki, or a crisp salad with lemon for a refreshing contrast to the savory pies.

→ How do I keep the edges crispy?

Bake on a preheated tray at high temperature and brush the edges lightly with milk or cream for golden crispness.