Here at the Gibson Ranch, we like to step outside the corral of meat and potatoes to try a little something different. For Hanukkah this year, we indulged in one of our favorites: Lebanese meat pies. They’re perfect as an appetizer, a side dish, or even a main dish. It’s all a matter of perspective, what you’re serving them with, and how many you want to eat!
This easy recipe is a great introduction to Middle Eastern cooking. I’m sure you’ll end up making it part of your holiday traditions, too.
Lebanese Meat Pies
2 lb. ground beef or ground lamb
¾ c pine nuts, toasted
2 large sweet onions, diced
Juice of 2 lemons
½ – 1 t sea salt
½ t black pepper
Hearty dashes of cinnamon
Slight dash of allspice
36 frozen dinner rolls (I used Rhodes)
Egg white for glazing
Prepare the dinner rolls the night before. Place them on baking sheets coated with cooking spray taking care to leave room for rising. Cover with plastic wrap also coated with cooking spray and place the trays in the refrigerator. The rolls will defrost in the refrigerator, but you will need to let them rise at room temperature until they are at least doubled in size.
When the rolls are ready, preheat your oven to 450° degrees.
Toast the pine nuts in a toaster oven at 325° for 5 minutes stirring at least once. Pine nuts burn easily, so start with 5 minutes and only cook in additional minutes, if necessary, until they are golden. You can do these in a conventional oven, but keep an eye on them. Set aside to cool, and then chop or grind coarsely.
Dice the onion and place it in a skillet with the ground beef. Cook until the meat is no longer red and the onions are translucent. Drain thoroughly; there will be quite a bit of liquid. Return the meat/onion mixture to the skillet and add the lemon juice, salt, pepper, cinnamon, and allspice. Stir to mix and warm through.
To assemble the meat pies, take one roll, stretch it out round, and place a spoonful of meat mixture in the center. Fold one side in toward the center, and then fold up another side. Pinch the seam shut between the two sides. Fold up the third side, and pinch the other two seams shut as well. You will end up with a triangular-shaped pie. Some people bake them seam down, but I’ve always baked them seam up. If your seams are secure, I’ve found it really doesn’t matter.
Brush the sealed pies with beaten egg white taking care not to rip them open. Bake for 10 – 11 minutes until golden brown, ending up more on the golden end of the color spectrum. Depending on your oven, you may go 12 – 15 minutes, but do not burn the bottoms or overbake the tops.