Empanadas árabes, also known as fatay or sfijas, arrived in Argentina with Syrian-Lebanese immigration and became a classic of Argentine cuisine with an identity all its own.
They stand out from other Argentine empanadas for their triangular shape, open in the center, and for a beef filling that’s seasoned and initially “cooked” only with lemon juice, without heat, before finishing in the oven.
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Argentine Syrian Lebanese Meat Pies
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 500 g of ground beef (about 1.1 lb)
- 1 of onion, very finely chopped
- 1 of tomato, very finely chopped
- 1/4 cup of lemon juice
- to taste of salt and pepper
- to taste of cumin (optional)
- 3 cups of all-purpose flour (for the dough)
- 1 teaspoon of salt (for the dough)
- 3 tablespoons of oil (for the dough)
- as needed of warm water (for the dough)
Instructions
- Make the dough, mix the flour with salt, add the oil, and gradually work in warm water until you get a soft dough. Let it rest covered while you prepare the filling.
- Season the meat, in a bowl, mix the ground beef with the onion, tomato, and lemon juice, and let it sit a few minutes so the meat lightly “cooks” from the lemon’s acidity.
- Finish seasoning, add salt, pepper, and cumin to the meat mixture, blending all the flavors well.
- Roll out the dough, cut discs of dough and place a portion of filling in the center of each one.
- Fold into a triangle, fold the edges toward the center to form a triangle, leaving a small opening in the middle, characteristic of this empanada.
- Bake, cook in a very hot oven until the dough is golden and the meat is cooked through, about 15 to 20 minutes.
Tips for getting them right
- Chop the onion and tomato very finely so the filling cooks evenly without large raw chunks.
- Lemon juice plays a key role: don’t skip it, since it’s what starts “cooking” the meat before it goes into the oven.
- Prepare the dough and filling separately and only combine them when assembling, so the dough doesn’t get soggy too soon.
- Leaving the small opening in the center is traditional and helps steam escape during baking.
Traditional variations
- Over time, variations with vegetables, cheese, or onion emerged instead of the classic meat filling.
- Some families add a bit of pomegranate or chopped walnuts to the filling for extra texture and a different flavor note.
How to serve
Empanadas árabes are served hot, freshly baked, as an appetizer or main dish.
They’re traditionally served with fresh lemon to squeeze over them before eating.
Recommended sides
- Fresh lemon
- Tomato and cucumber salad
- Arabic flatbread
Did you know?
Empanadas árabes have roots going back several centuries BC in the region of Lebanon, Syria, Iran, and Turkey, and arrived in Argentina through Syrian-Lebanese immigration.
Seasoning the meat with lemon juice before baking, without prior heat cooking, is unique among Argentine empanada variations and gives it its characteristic flavor.
Frequently Asked Questions
Lemon juice starts "cooking" the meat before it goes into the oven, while also adding a distinctive tangy flavor that sets this empanada apart from other Argentine variations.
It's the traditional shape of this dish, inherited from Syrian-Lebanese cooking; the small opening in the center is characteristic and helps release steam during baking.
Yes, over time variations with vegetables, cheese, or onion emerged, though the classic and most widespread version uses meat.
Preparing them separately keeps the dough from getting soggy too soon, since the meat filling is seasoned with lemon juice and chopped tomato, which release liquid.
