A recipe to share with family or friends. (Credit: Chef Amani)
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Preparation 40 min
Cooking time 10 min
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Portions
8 people
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Difficulty
Medium
Ingredients All ingredients
For the meat filling:
- 1 tbsp of ghee (or clarified butter)
- 1 kg ground meat
- 1 kg finely chopped onions
- 3 tsp salt (adjust to taste)
- 1 tsp Lebanese 7-spice blend
- 240 g tahini paste
- 320 g pomegranate molasses
- 60 ml white vinegar
- 35 g chopped parsley
- 20 g chopped mint
- Pine nuts (optional)
For the dough:
- 1 kg white flour
- 20 g powdered milk
- 50 g sugar
- 10 g salt
- 20 g oil
- 500 g water
For the layers:
- 2 tbsp ghee (or butter)
- Cooking oil
Preparation Chef Amani's Tripoli-style lahmeh bi aajin
For the meat filling:
- Heat the ghee in a large pan over medium heat and cook the ground meat until browned.
- Add the diced onions and cook until tender and most of the liquid has evaporated.
- Remove from heat and season with salt and the Lebanese 7-spice blend.
- Stir in the tahini, pomegranate molasses, and vinegar until everything is well mixed.
- Add the chopped parsley and mint, mix gently, and let cool completely.
For the dough:
- In a large bowl, combine the flour, powdered milk, sugar, and salt.
- Add the oil and gradually incorporate the water until you get a smooth dough.
- Knead the dough for about 8 to 10 minutes until soft and elastic.
- Divide the dough into 45 g balls, lightly dip them in oil, and place them on an oiled tray. Cover and let rest for 15 to 20 minutes.
For assembly:
- Preheat the oven to 230°C.
- Flatten each ball of dough and lightly brush with the ghee and oil mixture. Stack them and let the dough rest for 1 hour.
- Gently stretch out each piece and fold it into a square shape.
- Place on an oiled tray and top with the prepared meat mixture.
- Sprinkle with pine nuts if desired.
- Bake for 8 to 10 minutes, until the pastries are golden and crisp.
- Serve hot with tomatoes, mint, yogurt, or baba ghanouj.
Chef Amani's Tripoli-style lahmeh bi aajin
-
Preparation 40 min
Cooking time 10 min
-
Portions
8 people
-
Difficulty
Medium
Ingredients All ingredients
For the meat filling:
- 1 tbsp of ghee (or clarified butter)
- 1 kg ground meat
- 1 kg finely chopped onions
- 3 tsp salt (adjust to taste)
- 1 tsp Lebanese 7-spice blend
- 240 g tahini paste
- 320 g pomegranate molasses
- 60 ml white vinegar
- 35 g chopped parsley
- 20 g chopped mint
- Pine nuts (optional)
For the dough:
- 1 kg white flour
- 20 g powdered milk
- 50 g sugar
- 10 g salt
- 20 g oil
- 500 g water
For the layers:
- 2 tbsp ghee (or butter)
- Cooking oil
