From Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
Laham b’ajeen (Miniature Tamarind Minced Meat Pies)
August 01, 2023
Ingredients
Dough
- 4cups all-purpose flour
- 1teaspoon kosher salt
- 2 ½teaspoons active dry yeast, dissolved in 1/4 cup warm water
- 2tablespoons vegetable oil
Topping
- 2pounds ground beef
- 3onions, finely chopped and squeezed of excess liquid
- 16-ounce can tomato paste
- Juice of 2 lemons (about 6 tablespoons)
- 2cups ouc (tamarind concentrate), homemade or store-bought
- 1tablespoon ground allspice
- 1tablespoon kosher salt
- ½cup vegetable oil
- Pine nuts for garnish (optional)
Yield: 4 dozen meat pies
Preparation
To make the Laham b’ajeen
- Step 1
To make the dough, combine the flour and salt in a large mixing bowl. Add the dissolved yeast and mix well. Add the vegetable oil and mix again. Gradually add 1 cup of warm water, kneading until a soft dough is formed.
- Step 2
Cover with a clean towel and let rest in place warmer than room temperature for 1 hour.
- Step 3
Preheat the oven to 350 degrees.
- Step 4
To make the topping, combine the beef, onion, tomato paste, lemon juice, ouc, allspice, and salt. Mix well.
- Step 5
Retrieve the dough and separate into 4 pieces. On a slightly floured surface, roll each piece of dough until it is as thin as possible, without tearing it. Using a cookie cutter, or anything similar, cut dough into small rounds, 3 to 4 inches in diameter.
- Step 6
Place the rounds on greased baking sheets that have been brushed generously with vegetable oil. Spread a heaping tablespoon of meat filling on each round, pressing it in firmly.
- Step 7
Bake the pies for 15 to 20 minutes, or until the crust is golden brown. Garnish with pine nuts, if desired.