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Lebanese meat pies, also known as Fatayeh Blahmeh , are delicious savory empanada looking pastries that are filled with a flavorful spiced ground beef mixture. They are made in different shapes and sizes based on preference, and served with a side of yogurt bowl.
Ingredients
- oil for brushing
- flour for dusting and rolling
The Meat Filling
- 2 lbs. lean ground beef
- 1 large onion, petite diced
- 2 tbsps. pine nuts, fried of toasted
- 2 tbsps. olive oil, light tasting
- 2 tsps. black pepper, or less to taste
- 1 tbsps. 7 spice, or all spice
- 1 tbsp. salt
- 1 tbsp. sumac
- 1 tbsp. red bell pepper powder, or paprika
The Dough
- 2¾ cup All purpose flour, sifted
- 1½ tbsp. sugar
- ¼ tsp. salt
- 1¼ tbsp. instant yeast
- ¾ tbsp. baking powder
- 3 tbsps. canola or vegetable oil
- ½ cup whole fat yogurt
- 1 cup milk, whole milk, lukewarm
Instructions
The Dough
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Mix the dry ingredients in a mixing bowl and the wet ingredients in another. Then add in the wet into the dry and mix with an electric stand mixer to combine well using a flour dough hook for 2-4 minutes on low speed.
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Remove the dough from the bowl and sprinkle some flour on a cutting board. Knead the dough a little with your hands and then from a nice ball shape. Spray the bowl with some oil spray and return the dough back to the bowl. Cover and let the dough rest for 1 hour.
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When the dough rises double its size, punch it and release the air from it. Remove the dough again from the bowl and transfer to a cutting board. Sprinkle with some flour and knead to shape it again into a ball shape.
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Cut the dough evenly into 32 pieces. Another way you can do this is cut the round dough into 8 triangles and then use each of those triangles to divide the piece into 4 small portions. If you like your meat pies bigger, you can adjust the dough size. Completely up to you.
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Form the dough portions into small balls and place on a sheet pan. Cover with a kitchen towel or saran wrap and let them rest for 10 more minutes. The balls will have a final rise.
The Meat Stuffing.
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Prepare the meat stuffing while the dough rises for the first hour. This way it’s ready and cools down before the dough is ready.
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In a large deep pan, bring the oil to medium heat and toast the pine nuts. Remove the pine nuts and set aside.
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Add in the diced onions and fry until tender and translucent in color. Remove and set aside.
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In the same pan over medium heat, cook the ground beef until the water has completely reduced. Then return the onions to the pan along with the spices and salt. Mix until well combined. Cook for 1-2 more minutes and remove from heat.
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Add in the pine nuts at this point and mix to incorporate with the beef mixture. The beef mixture is now ready for stuffing.
Assembly and Baking
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