Saffayeh Bil Lahmeh
Open-Faced Spiced Meat Pies
Saffayeh bil lahmeh are open-faced Palestinian meat pies, small rounds of dough topped with spiced ground beef, pine nuts, and a tangy note of tomato paste and pomegranate molasses. They belong to the wider fatayer family found across the Levant, and their two-bite size makes them a natural fit for gatherings and mezze tables. A spoonful of tart yogurt over the top is the traditional finish, cutting the richness of the meat.
Method
Prepare a batch of dough following the Ajeenah recipe and let it rest while you make the filling.
Preheat the oven to 450 F (230 C).
Warm a little vegetable oil in a large skillet over medium heat and saute the diced onions until soft and translucent, about 6-8 minutes.
Stir in the allspice, cardamom, salt, and pepper, then add the ground beef. Brown it in batches over medium-high heat, breaking it up, until no longer pink.
Stir in the tomato paste and/or pomegranate molasses and the pine nuts, and cook for a few minutes until fragrant and combined. Remove from the heat.
Roll and cut the dough into 3-4 inch rounds and arrange them on a greased baking pan.
Place about a tablespoon of the meat mixture onto each round, pressing gently, then let the assembled pies rise for 15 minutes.
Bake for about 15 minutes, until the dough is golden brown. For a browner top, broil briefly, watching closely as it burns quickly.
Let the pies cool for about 10 minutes before serving.
Cook’s notes
- Use beef, lamb, or a mixture, whichever you prefer.
- Adjust the ratio of tomato paste to pomegranate molasses, or use just one, to suit your taste.
- Serve topped with a spoonful of tart plain yogurt.
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