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Lahm bi Ajeen is a very popular Lebanese meat pies with lots of flavor. It is basically a flatbread topped with a rich, warm spiced ground beef, tomato and onion mixture. Serve these Lebanese meat pies with yogurt, a simple salad soup or hummus. The leftovers are freezer friendly too!
Lebanese Meat Pies- Lahm Bi Ajeen:
Lahm bi Ajeen, also known as lahm b ajeen, lahem bi ajeen or sfeeha, are usually described as Middle Eastern meat pizza. Its is another type of the many popular Manakish recipes in Middle Eastern cuisine.
Lebanese Meat Pies, however is one of my family’s most favorite types of manakish. Ever. Savory filling. Perfection with each bite. My kids love them in their lunch boxes!
For the Dough:
- Flour: I use bread flour.
- Milk- warm
- Instant yeast
- Sugar- 2 tablespoons only
- Vegetable oil
- Plain yogurt
For Lahm bi Ajeen Topping
- Ground beef
- Onion- diced
- Tomatoes- diced
- Ground all spice
- Ground black pepper
- Ground cinnamon
- Pine nuts- for topping (optional)
Lebanese Meat Pies- Manakish Dough:
Making the dough from scratch is simple and puts these meat pies over the top. The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my my zaatar and cheese manakish recipe.
However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.
The secret ingredients to the best manakish dough is Greek yogurt!
Lahm bi Ajeen Topping:
The topping of these meat pies is a mixture of ground beef, diced onions, diced tomatoes, ground cinnamon, ground black pepper, ground all spice and salt. I use my food processor to blend my onions and tomatoes, then I mix it all together with the beef and spices.
Shaping Lebanese Meat Pies:
Lebanese meat pies can be shaped in many different ways, but I find this way easy to make. I form my homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping.
- Flatten the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
- Press on each one with your fingertips to sculpt little dips for the topping to sit in.
- Add about 2 tablespoons of the meat topping in the middle of each flattened circle, leave a 1 inch border around.
- Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
- Add a few pine nuts to the center of the meat pie ( optional).
- Arrange meat pies on the greased baking sheet tray.
Storing and Freezing Lebanese Meat Pies:
If you have any Lahm bi Ajeen leftovers, just pop it in the fridge in an airtight container, it will keep for up to 4 days. Reheat in the oven, air fryer toaster or microwave.
These meat pies are also freezer friendly, store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating and serving.