Syrian Fried Meat-Stuffed Pastries

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Crispy golden half-moon pastries stuffed with warmly spiced ground meat and toasted pine nuts, these Syrian street-food classics are a cornerstone of Levantine mezze. They are traditionally fried until blistered and bubbling, then served hot with cool yogurt or tangy pickles. The dough is simple, the filling is bold with allspice and cinnamon, and the result is irresistible.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 2 gSugar
• 14 gProtein
• 520 mgSodium
• 280 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (325 g) all-purpose flour, plus more for rolling
• 1 teaspoon fine sea salt
• 1/2 teaspoon instant yeast
• 3 tablespoons olive oil
• 3/4 cup (180 ml) warm water, plus more as needed

For the meat filling

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 pound (450 g) ground lamb or beef
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon sumac
• 3 tablespoons pine nuts, lightly toasted
• 2 tablespoons chopped fresh flat-leaf parsley

For frying

• 2 cups (480 ml) neutral vegetable oil, such as sunflower or canola

Directions

1. Make the dough: whisk flour, salt, and yeast in a large bowl. Stir in the olive oil and warm water, then knead by hand for 8 to 10 minutes until smooth and elastic. Cover with a damp towel and rest at room temperature for 30 minutes.
2. Meanwhile, make the filling: heat 1 tablespoon olive oil in a skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes. Add the ground meat and break it up with a spoon; cook until deeply browned, about 8 minutes. Stir in the allspice, cinnamon, pepper, salt, and sumac, then fold in the pine nuts and parsley. Cook 1 more minute, then transfer to a bowl and cool completely.
3. Divide the rested dough into 24 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin 4-inch (10 cm) round.
4. Spoon about 1 tablespoon of filling onto one half of each round. Fold the dough over to form a half-moon and pinch the edges firmly to seal. Crimp with the tines of a fork for a tight seal and decorative edge.
5. Heat the oil in a deep heavy pan to 350°F (175°C). Fry the pastries in small batches for 2 to 3 minutes per side, turning once, until deeply golden and crisp. Do not crowd the pan.
6. Lift out with a slotted spoon and drain on paper towels. Serve hot with labneh, plain yogurt, or pickled vegetables.
7. Repeat with remaining pastries, keeping finished ones warm in a low oven.

Cook’s Notes

• Keep rolled-out dough and shaped pastries covered with a damp towel so they do not dry out while you work.
• Test the oil with a small scrap of dough; it should sizzle immediately and rise to the surface within 2 seconds.
• For a baked version, brush shaped pastries with olive oil and bake at 400°F (200°C) for 18 to 20 minutes until golden.
• Uncooked shaped pastries freeze well on a tray, then transfer to a bag; fry straight from frozen, adding about 1 extra minute.
• Swap the meat for crumbled akkawi or feta cheese mixed with chopped parsley and a pinch of sumac for a classic cheese variation.

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