Don Signature Crab - Singapore Food Guide

Fatayer bi Lahmeh

Singapore-style Fatayer bi Lahmeh — oven-baked Lebanese open meat pies with spiced ground beef and toasted pine nuts, perfect for potlucks and kopitiam-style sharing.

Fatayer bi Lahmeh

About this dish

Fatayer bi Lahmeh are small Lebanese meat pastries — think savoury open boats filled with a gently spiced beef and pine nut mixture. In cosmopolitan Singapore you’ll spot versions of these at Arab Street cafés in Kampong Glam, neighbourhood bakeries, or as part of a festive spread during potluck gatherings and Ramadan iftar evenings. They work equally well as a snack for a kopitiam-style catch-up or as part of a sharing platter for family dinners in HDB flats around the heartlands.

The filling is fragrant with onion, sumac (or lemon), warm spices and a sprinkle of toasted pine nuts for crunch; the dough bakes thin and golden with a slightly chewy interior and crisp rim. It’s an approachable recipe for home cooks in Singapore — ingredients are readily available at Cold Storage, NTUC FairPrice, Mustafa Centre or specialist Middle Eastern grocers around Golden Mile and Arab Street. For a local twist, serve with a cool yoghurt-mint dip, a spoon of zhug or even a mild sambal for those who like a chilli kick.

Texture-wise expect tender, juicy meat with bright citrus notes (lemon or pomegranate molasses if you like), and a toasty nutty finish. These fatayer travel well for potlucks, freeze nicely for make-ahead snacks, and are excellent for feeding a small crowd — perfect for weekday supper, weekend brunch or a neighbourhood gathering by the East Coast seawall after a weekend bike ride.

Ingredients

  • 500 g all-purpose flour (about 4 cups)
  • 7 g instant dry yeast (1 sachet)
  • 1 tbsp caster sugar (12 g)
  • 1 tsp fine salt
  • 300 ml warm water (about 40°C)
  • 3 tbsp extra virgin olive oil (plus extra for brushing)
  • 1 large egg (for egg wash)
  • 400 g ground beef or lamb (halal if required)
  • 1 medium onion, finely chopped (about 150 g)
  • 2 tbsp tomato paste
  • 1 tsp ground allspice or baharat
  • 1/2 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 tsp sumac or 1 tbsp lemon juice
  • 30 g pine nuts, toasted (about 2 tbsp)
  • 2 tbsp chopped flat-leaf parsley
  • 1/2 tsp salt (adjust to taste)
  • 1 tbsp olive oil (for frying filling)
  • 1 tbsp pomegranate molasses (optional, for a tart note)
  • 2 tbsp sesame seeds (for sprinkling)
  • Lemon wedges, to serve
  • Yoghurt-mint dip or labneh, to serve (optional)
  • Optional: pinch chilli flakes or chopped fresh chilli for heat

Step-by-Step Method

  1. Make the dough: in a large bowl combine flour, instant yeast, sugar and salt. Mix, then stir in warm water and 3 tbsp olive oil until a shaggy dough forms.
  2. Knead & rest: turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer on low for 5 minutes). Place in an oiled bowl, cover and rest in a warm spot for 40–60 minutes until doubled in size.
  3. Prepare filling: heat 1 tbsp olive oil in a frying pan over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add ground beef, break up with a spatula and cook on medium-high until browned, about 6–8 minutes.
  4. Season filling: stir in tomato paste, allspice, cinnamon, black pepper, salt and sumac (or lemon juice). Cook another 2 minutes. Fold in toasted pine nuts, chopped parsley and pomegranate molasses if using. Taste and adjust seasoning; remove from heat and cool slightly.
  5. Preheat oven to 200°C (fan 180°C) and line baking trays with baking paper. If you prefer, preheat a home oven tray with a baking stone for a crisper base.
  6. Shape pies: divide dough into 12 equal pieces (about 60–70 g each). Roll each piece into a 10–12 cm circle. Place 1–2 tbsp of filling in the centre of each circle, then shape into traditional open boat or triangle by folding and pinching the edges, leaving the centre exposed.
  7. Finish & bake: brush edges with beaten egg, sprinkle sesame seeds, and arrange on trays 2 cm apart. Bake in the preheated oven for 12–15 minutes or until edges are golden and the base is cooked through. Rotate trays halfway if necessary.
  8. Serve: let cool 5 minutes, then serve warm with lemon wedges and yoghurt-mint dip. For a Singapore twist, offer a small spoon of sambal alongside for diners who want heat.
  9. Make-ahead & reheat: cool completely and freeze on a tray before bagging. Reheat from frozen in a 180°C oven for 10–12 minutes until heated through and crisp.

Tips & Serving Ideas

  • Proof yeast in warm water (about 40°C) — too hot will kill the yeast, too cold and it won’t activate; Singapore kitchens can be warm so room temp proofing works quickly.
  • Toast pine nuts gently in a dry pan until golden and fragrant — they burn fast so watch closely. Substitute toasted cashews if pine nuts are expensive at local stores.
  • If short on time use store-bought pizza dough or puff pastry; adjust shaping and bake time accordingly.
  • For halal households, use halal-certified minced beef or lamb available at Mustafa Centre or NTUC FairPrice Gourmet stores.
  • To get a crisper base, preheat the tray or baking stone in the oven; a fan oven at 180°C works well in local homes.
  • Adjust spice level by adding chilli flakes or chopped bird’s eye chilli for a Singapore heat; serve dips on the side to suit mixed palates.
  • Make ahead: freeze baked fatayer in a single layer and reheat in an oven or air fryer for 5–10 minutes; avoid microwaving to keep the crust crisp.
  • If you can’t find sumac, use extra lemon juice and a pinch of extra sea salt to mimic the tangy lift.

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