Tripolitan lahmeh bi aajin by Alan Geaam

For 10 large pieces

1. Peel and finely chop the onions and garlic.
2. In a saucepan, melt the clarified butter and sauté the garlic and onions until translucent.
3. Add the ground beef and mix well, continue cooking and season with the seven spice blend, salt and pepper.
4. Add the tahini, yogurt, and pomegranate molasses.
5. Toast the pine nuts in a dry pan over high heat, then add them to the saucepan. Mix everything well.
6. Let the mixture cool off the heat.
7. Preheat the oven to 180°C (356°F).
8. Roll out the puff pastry and cut it into 8 centimeter squares.
9. Place about 100 grams of filling on each square. Spread the filling, leaving the edges free.
10. Bake for 8 minutes at 180°C (356°F).
11. Serve hot or cold.
12. You can squeeze a bit of lemon juice on top when serving, if desired.

This recipe is from the book "Comme à Beyrouth" (Webedian Books), by Alan Geaam. The chef explains he created it to “share the memories of (his) childhood in Lebanon and the flavors that accompanied his whole youth.”