They can be called Fatayer, sfiha, or lahm bil ajeen.

Lahm bil Ajeen means literally meat with pastry. Whatever you choose to call them, the end result is the same! DELICIOUS! Once you start eating them, you can’t stop. Trust us. The following is our version.

PREP TIME: 1 hour

COOK TIME: 40 minutes

YIELD: About 10 meat pies



One package of Puff Pastry Sheets (in the freezer section of the market)

1 tbsp of grape seed oil

1 lb. of coarsely ground lamb or beef (we prefer beef)

1 medium onion, chopped fine

1/3 cup of pine nuts

1/2 tsp of cinnamon

1/2 tsp allspice

1/4 tsp black pepper

1/4 tsp white pepper

1 tsp of salt

1/2 cup chopped tomatoes

1 tbsp. of fresh lemon juice

1 egg and about 1 tbsp of water. Whisk this mixture to make an egg wash.



Cook the lamb or beef in a fly pan until crumbly. Stir in onion and cook until soft. Stir in the tomatoes, nuts and spices. Cover and cook for about 5 minutes.

Remove the meat mixture from heat and stir in the lemon juice. It should not be watery, but moist. Set it aside and let it cool.

If the de-frosted pastry puff dough gets too warm, it is difficult to manipulate. Lay the sheets out on a floured board and cut into squares. Fill the squares with meat mixture and fold them fold over to make triangles. Use a spatula to arrange on silicone baking mat. Close the edges with the tines of a fork.

Use a cooking brush to brush on the egg wash. Bake until the pies are a nice golden brown. Use a plastic spatula to place on a serving plate.

Hope you enjoy. We would love your comments.

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