Syrian Meat Pies
Submitted by ebonygem
Syrian meat pies made easy with ground beef marinated overnight in pomegranate juice, lemon, and allspice, then baked in pressed buttermilk biscuit dough. Bold Middle Eastern flavor with a clever shortcut.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
8 hrsTraditional Syrian meat pies meet the American pantry in the best possible way. The filling is the real deal: ground beef soaked overnight in pomegranate juice, lemon juice, and generous allspice, giving the meat a tangy, deeply aromatic flavor that no quick-mix seasoning could ever replicate.
The genius shortcut? Store-bought buttermilk biscuits pressed flat into little pie rounds. They bake up golden and flaky, holding all that spiced meat in a tender shell that takes zero dough-making skills.
Let the meat marinate overnight and you’re 30 minutes from a plate of warm, fragrant pies that taste like they took all day.
Kitchen Tips
- The overnight marinade is non-negotiable. Pomegranate juice and allspice need time to penetrate the beef. Skipping this step gives you a completely different (and far less interesting) result.
- Let the biscuits come to room temperature before pressing them out. Cold dough fights back and springs into shape instead of staying flat.
- Oil your fingers generously when pressing the biscuits. They stick to everything, and oiled hands make the job painless.
Ingredients
Directions
Mix all ingredients (except for the biscuits) and let marinate overnite in the fridge.
Open the biscuit package, and let them get to room temp.
Coat a cookie sheet with oil, and press those biscuits into 6 inch pies, using more oil to lubricate them with your fingers.
Fill the pies with the meat mixture, and turn over the ends slightly.
Bake at 350℉ (180℃) for about 15 minutes, or until browned.
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