Lahmeh Bi 3ajin (Meat Pastry)
A Lebanese delight. Small in size but packs a delicious crunch.
- 1 kg Lamb Mince
- 3 Tbsp Tahini
- 1 Tbsp White Vinegar
- Pomegranate Molasses (- To Taste (If You Like Tang Be Generous))
- 1 Tbsp Arabian Seven Spices
- 2 Whole Onions (- Diced)
- 2 Bunches Parsley (- Chopped)
- 1 Bunch Mint (- Chopped)
- ½ Cup Pine Nuts
- 1 Pack Puff Pastry (- Cut Into Four Pieces)
Preheat the oven at 170°C (338°F).
Heat a little olive oil in a pan and add your lamb mince and break it apart.
Add your onions, parsley and mint and allow to sauté till the onions are translucent.
Season with salt and your Arabian seven spices.
Add tahini, splash of white vinegar and a generous amount of pomegranate molasses.
Keep tasting and tweaking to acquire your personal desired taste.
Line a baking tray with baking paper and place the pieces of puff pastry inside. Add some of the mix in the center of each one, leaving the outer edges empty.
Top with pine nuts and place into the preheated oven for 8 minutes or until the pastry has turned golden.
Is delicious with fresh mint, chopped tomatoes, pickled vegetables and some Greek yogurt. Together! Try it and thank me later. Enjoy!