Lebanese Meat Pies

If there’s one way to please everyone, it’s with Lebanese Meat Pies. This recipe uses ground beef for the filling, but you can make the pies with practically any filling you wish. Swap out the ground beef for spinach, for a vegetarian take on the recipe. Lebanese meat pies are a confirmed crowd-pleaser making them perfect for large gatherings and sharing with family and friends at celebrations.

  • Prep Time

    1 hr 15 mins

  • Cook Time

    25 mins

  • Total Time

    1 hr 40 mins

  • Serving



  • For the dough:
  • 4 3/4 cups flour
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 2 tsp instant yeast
  • 2 tbsp olive oil
  • For the filling:
  • 1/2 pound ground beef
  • 1 yellow onion
  • 2 tbsp tomato paste
  • 3 garlic cloves
  • 1 large tomato
  • 1/4 cup parsley
  • 2 tbsp Molassity Pomegranate Molasses
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp sumac
  • Pinch of cinnamon


  1. Start with the dough. Knead all dough ingredients with a dough mixer for 5 minutes, or knead by hand for about 10 minutes.
  2. Once the dough is smooth, shape into a ball and transfer to an oiled bowl and cover for 1 hour, or until it doubles in size.
  3. In a food press/food processor, add onion, tomato paste, tomato, garlic, and parsley until minced well and combined.
  4. In a large bowl, combine the beef with the tomato mixture. Add in Molassity Pomegranate Molasses, salt, black pepper, cinnamon, and sumac. Cover the beef mixture with plastic wrap, and allow it to sit in the refrigerator until the dough has risen.
  5. Roll the dough on a floured surface, and cut into thin circles about ⅛ inch / ½ cm thick. Transfer the dough slices to 2 parchment-lined baking sheets.
  6. Place a tablespoon of meat mixture in the center of each dough circle. Pat the meat down and pinch two opposite sides closed, and then pinch the other two sides closed.
  7. Preheat the oven to 475°F / 250°C while the pies rise, for about 15 minutes. Bake for about 25 minutes, until golden brown.

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