Lahm Bi Ajeen
(Meat in Pastry)
MAIN DISH / BEEF / LAMB
Contributed by Zeynab Alshelh
Postdoctoral Research Fellow, Loggia Lab
Servings: 20
Ingredients
½ kg minced beef or lamb
1 large onion
1 bunch parsley (washed and chopped)
½ bunch fresh mint (washed and chopped)
1 tbsp apple cider vinegar
¼ cup pomegranate molasses
2 tbsp tahina
Pinch of: Black pepper, Paprika, Ground cumin, Ground cinnamon,
Grated nutmeg, Ground coriander, Ground cloves, Ground cardamom,
Salt (I like to use all these spices, but you can add or remove as you
like)
3-4 sheets puff pastry
This is recipe has been in my family for
generations. I like to make it to feel closer to
family.
Method
1. Fry meat on an oiled pan (I use olive oil) until cooked well and broken into small pieces.
2. Add onion and continue to cook until onions are clear.
3. Add all the liquid ingredients and adjust for taste.
4. Add spices and adjust for taste again.
5. Cook until reduced (make sure it doesn’t dry out too much).
6. Turn off heat and stir in the parsley and mint until combined.
7. Preheat oven according to pastry package instructions (usually ~400° F).
8. Cut pastry into rectangular pieces, add the mixture in the middle and roll up (most people just put the meat on top of the pastry and bake it
open, but I like to make rolls so it’s easier to freeze).
9. Place on baking sheet and bake until golden.
Cooked, this can stay in the fridge for a week. But I like to make a big batch, roll them up in the pastry and freeze them. When you’re
ready to bake them, take them out and let them defrost before baking.
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