Category: Main Dishes

Origin: Lebanon

 

For how many people: 8 – 10

Preparation time: 1 hr & 4 hr aside for the pastry

Cooking time: 30 min

 

Story of the recipe or story of the chef:

This recipe was passed down to my grandmother by her mother. My dad, a gourmand, changed the filling to his taste. This recipe is time consuming so I do a quantity and keep it in the freezer.We have it at least once or twice a week, as my kids adore it.

Nadine

 

List of ingredients:

For 18 to 20 pieces

For the pastry:

• 3 cups of plain flour
• 1 egg
• 1 tsp salt
• ¾ cup of water
• 4 cups of olive oil

 

For the filling:

• 400g minced meat (beef or lamb)
• 3 onions, finely chopped
• 1 tsp salt
• A dash of ground mixed spices
• 2 tbsp fried pine nuts
• 1 tbsp ground sumac
• 1 tbsp pomegranate molasses
• 2 tbsp of butter

 

Preparation Mode:

1.    Mix flour, egg, salt and water. Knead well until the dough is firm.

2.    Put olive oil in a deep tray. Divide dough into small balls (walnut size) put them in the tray and make sure they are covered with the oil.  Cover with a cloth and leave aside for 4 hours.

3.    Fry the onions until golden brown, then add minced meat, all spices and salt.  Fry over a medium heat for 15 minutes. Stir-fry the pine nuts, sumac and pomegranate molasses into the meat.

4.    Preheat the oven (200˚C/Gas 6) for 0.5 hours before you put the Lahme bi Hajjin in.

5.    Put the dough ball on an oiled board and spread it using your finger tips to form a very thin rectangle.

6.    Fold to form half a rectangle, from right to left.

7.    Place 1 tablespoon of filling across one side of the squares. Fold the other side to cover the filling and press to cover.

8.    Arrange on an oven tray. Bake at 200˚C/Gas 6 for 30 minutes or until golden brown.

 

My top tip:

Serve hot or cold with laban (plain yogurt).

 

*Meat inside pastry.