Sherryl Betesh's Laham B'Ajeen (Minced Meat Pies)

TOTAL TIME: 1 hr 5 min
Prep: 35 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: about 3 dozen
LEVEL: Easy

ingredients

DOUGH:
  • 1 pound (about 3 3/4 cups) all-purpose flour, plus more for sprinkling
  • 1/2 teaspoon kosher salt
FILLING:
  • 1 pound ground beef
  • 2 small onions, finely chopped
  • 1 cup store-bought tamarind concentrate
  • One 6-ounce can tomato paste
  • 1/2 cup pine nuts
  • Juice of 1 lemon
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons allspice
  • 1 tablespoon ketchup
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
recipe tools

Directions

For the dough: Mix the flour and salt in a large bowl. Dissolve the yeast and sugar in 2 tablespoons warm water in a small bowl. Pour the yeast mixture and 3/4 cup water into the flour mixture. Mix together until a soft dough forms, adding more water a little at a time if the dough is too dry. Cover with a towel or plastic wrap and let sit for 15 minutes.

For the filling: Combine the ground beef, onions, tamarind concentrate, tomato paste, pine nuts, lemon juice, salt, allspice, ketchup, cumin, pepper and cayenne in a large bowl and mix until combined.

Preheat the oven to 375 degrees F. Lightly sprinkle a work surface with flour. Roll out the dough 1/4-inch thick. Cut the dough into rounds using a 4-inch cookie cutter. Place the rounds on baking sheets. Spread 1 tablespoon of the meat filling on each round. Bake until the edges are golden brown, 10 to 15 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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