Fatayer bi Lahme
Fatayer bi lahme are Lebanese yeast-dough pastries filled with warmly spiced meat and baked until golden, distinct here from the thinner open-faced sfiha.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a skillet, heat olive oil over medium heat and sauté the finely chopped onion until translucent, about 5 minutes.
- 2
Add the minced garlic and cook for an additional minute.
- 3
Stir in the ground lamb or beef, and cook until browned, about 8-10 minutes. Drain excess fat if necessary.
- 4
Add the ground allspice, ground cumin, cinnamon, salt, and pepper to the meat mixture. Mix well and allow to cook for another 2-3 minutes. Remove from heat and let cool.
- 5
In a large bowl, combine the flour, salt, yeast, and sugar. Gradually add the warm water and knead until a soft dough forms.
- 6
Incorporate the yogurt into the dough for extra tenderness. If the dough is sticky, add more flour as needed.
- 7
Cover the dough and let it rise until doubled, about 60 to 90 minutes.
- 8
Preheat your oven to 400°F (200°C).
- 9
Divide the dough into small balls and roll each ball out into a circle about 1/8 inch thick.
- 10
Place a spoonful of the meat mixture in the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges to seal.
- 11
Brush the top of each meat pie with melted butter, then place them on a baking sheet.
- 12
Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown and cooked through.
- 13
Serve the fatayer warm with lemon wedges and yogurt.
Cook notes
Tips
Make sure not to overfill the pies, as they might burst during baking.
Let the meat filling cool before assembling the pies to avoid soggy dough.
You can freeze uncooked pies for future meals.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked meat pies by placing parchment paper between layers to prevent sticking.
- Reheat cooked pies in the oven at 350°F (175°C) until warm.
Substitutions
- Use Greek yogurt instead of regular yogurt for a thicker texture.
- Replace ground lamb with beef or turkey for a different flavor.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
What to Serve With
- Serve with a side of Arabic salad or Tabbouleh.
- Pair with yogurt sauce for dipping.
- Enjoy with pickled vegetables as a side dish.
Common Mistakes
- Not sealing the edges properly can cause filling to leak.
- Filling pies with hot filling can make the dough soggy.
- Rolling the dough too thick will lead to undercooked centers.
Recipe FAQ
Can I use ground chicken instead of lamb or beef?
Yes, ground chicken can be used as a lighter alternative to lamb or beef.
How do I store leftover meat pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the dough ahead of time?
Definitely! You can prepare the dough and refrigerate it for up to a day before using.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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