Small open-faced meat pies seasoned with pomegranate molasses, onions, and tomatoes.
4 top-rated spots found
A national reference for meat pies since 1946, this bakery is a time capsule of culinary heritage. Critics like David Lebovitz praise it for its uncompromising adherence to traditional methods, including hand-trimmed parsley and organic produce.
📍 Hussein Beyhum Street, Zokak el Blat, Beirut · View on Maps
Established in 1975, Beaino is legendary for its 'breathtaking' dough—firm like a biscuit, never soggy, and covered in a vibrant mix of fresh meat, tomatoes, and onions without garlic.
📍 Sarba, Jounieh (Serving Greater Beirut) · View on Maps
Operating since 1984, this humble butcher-bakery hybrid is the gold standard for the square, bite-sized Baalbakieh style in Beirut. The meat is exceptionally fresh, sourced directly from their own butchery.
📍 Ouzai Main Road, Beirut · View on Maps
While originally from the Bekaa Valley, their Beirut branches bring the farm-to-table experience to the city. They control the entire supply chain, from the livestock to the stone ovens.
📍 Verdun, Beirut · View on Maps