Sherryl Betesh's Laham B'Ajeen (Minced Meat Pies)
1 hr 5 min
35 min
about 3 dozen
1 hr 5 min
35 min
about 3 dozen


  • 1 pound (about 3 3/4 cups) all-purpose flour, plus more for sprinkling
  • 1/2 teaspoon kosher salt 
  • One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
  • 1/4 teaspoon sugar 
  • 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 


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. It has not been tested for home use.


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