The meat pie recipe we’re featuring here is the recipe that mom makes at home.  Apparently it can be made differently but we LOVE this version! It’s the flat open one that you could also find in most Lebanese bakeries.  It can be simply called Lebanese Meat Pie, or sometimes they use the Arabic name in various spellings like Lahmbeajine, Lahm bi aajine. Our meat pie recipe is easy to make especially if you make the dough beforehand.


The Dough

1 kg white flour
1 tsp. yeast
1 tsp. salt
1 tsp. sugar
½ cup olive oil
0.35 liters water

The Filling

500g ground beef, raw
1 kg tomatoes, finely diced
1 large white onion, finely diced
1 tbsp. salt
1 tbsp. 7 spices
¼ cup pomegranate molasses 


Mix the yeast with a little bit of warm water and put aside till the yeast is activated. Put the flour and salt in a bowl, then add the oil, water and activated yeast. Mix them till the dough holds together. Water can be added if needed. Cover the dough with a wet cloth and leave it for one hour to rest. Cut the dough into equal portions. Sprinkle a little flour on the kitchen tile and roll each ball with a rolling and place them in a non-stick tray.

Finely dice the onions and tomatoes. Add the rest of the filling ingredients and mix together. Then spread the filling equally over all the dough and put the trays in a preheated oven (200°C) for 15 minutes or till the edges of the dough become golden.

Serve hot with yogurt.     


You can leave the dough to rest for two hours for easier rolling.

Lahmajine can be frozen in a sealed bag for up to one month. When you don’t have time to cook or need a quick breakfast or lunch, take it out of the freezer and heat it up until it’s thawed out and warm to your taste…ENJOY!