This is my version of the Armenian meat pies I used to get in Burj Hammoud (the Armenian neighborhood) in Beirut. A quick and easy version; I used refrigerated biscuits for the dough instead of making my own (laziness) and it worked great. The most time-consuming part is getting the meat mixture ready. These bake in no more than 7 minutes or so in a hot oven.
Armenian/Turkish meat piesJoumana Accad Mediterranean, Middle Eastern June 16, 2020 Main Dish, Mezze/Appetizers, Pastries/Breads, Armenian, savory pie, Turkish, hand pies, lahmajoon, tagged,
Prep Time: 1 hour
Cook Time: 5-10 minutes
1 lb ground lamb
1 cup chopped onion
1 cup chopped parsley
1 cup chopped tomatoes
1 Tbsp red pepper paste
1 Tbsp Tabasco or chili sauce
Salt, Black pepper
1/2 tsp ground cinnamon
3 lemons or limes, quartered
1 box refrigerated biscuits (uncooked dough, pre-cut)
Oil to grease the pans
1. Mix the meat in a bowl with the onion, parsley, tomato, red pepper paste, chili sauce and spices.
2. Flatten each biscuit or roll it out as thin as possible; spread the meat mixture on the biscuit leaving 1/2" border empty.
3. Bake on a greased cookie sheet in a preheated 440F oven for about 7 minutes or until the crust is golden. Serve immediately with quartered limes or lemons to squeeze on the meat topping.
These can be frozen unbaked or baked for a couple of weeks.
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