Lebanese Meat Pie

by Melissa Goldstein
  • Ingredients
  • for the meat topping:
  • 1 lb lean (80%) ground beef (sirloin is great) 
  • 3 large shallots, finely chopped
  • 1 large ripe tomato, finely chopped
  • 3/4 cup of pine nuts, toasted
  • 1 teaspoon of freshly squeezed lemon juice
  • 1/2 cup of finely chopped parsley leaves
  • 2 teaspoons of cinnamon
  • 2 teaspoons allspice
  • 1-2 teaspoons of salt
  • a dash of cayenne pepper (or to taste)
  • for the dough: 
  • 6 cups of multipurpose flour
  • 1/2 teaspoon of yeast, melted
  • 2 and 1/4 cups of warm water
  • 1 and 1/4 teaspoon of salt
  • 1/8 teaspoon sugar
Serves 5 1. First make the dough (or, to save time, you can just use fresh, thin-crust pizza dough). If you're starting from scratch: melt the yeast in 1/2  cup of warm water along with a tiny bit of sugar (1/8 teaspoon). 2. Add all dough ingredients to your food processor, and let it knead for a few minutes until you get dough. Alternatively, you can also knead by hand by mixing all ingredients in a bowl. 3. Let the dough rest for 20 minutes as you now prepare the meat filling. 4. In a sauté pan, over medium heat, sauté the onion slowly and add the ground beef. 5. Cook through (about 10 minutes). Then strain off excess drippings from the meat. 6. Add the rest of the ingredients and mix well, then set aside. 7. Preheat oven to 500 F. Once the dough is ready, use a rolling pin to make it into rounds that measure about 8 inches in diameter and 1/3 inch thick. 8. Place dough on floured baking tray and spread 3-4 tablespoons of meat topping evenly on every round. 9. Bake for about 10 minutes or until dough turns a bit golden. (You can also end baking with a 2-minute broil on high.)  

Add a Comment

More Stories