Meat Pastries (Lahem Bi Ajin)
Each region in Lebanon has a version of Lahem Bi Ajin, from Tripoli to Baalbek to the South and each family has an adopted recipe and method, completely unique to them. The use of coarse ground mince that is quite fatty, gives the filling texture and a rich bite. My favourite way to eat Lahem Bi Ajin is hot out of the oven, with a spoonful of labneh or Greek yoghurt, a sprinkle of Aleppo chilli and a generous squeeze of lemon, truly the perfect savoury snack.
Ingredients 12
For The Dough
dough, refer to the recipe for ajin
For The Meat Filling
4 tomatoes, medium, finely diced
2 onions, medium, finely diced
500 g lamb mince
salt, to taste
1 tsp 7 spice bharat
1 tsp paprika
1 tbsp tomato paste, heaped
2 tbsp pomegranate molasses
Aleppo chilli, to taste
lemon wedges, for serving
labneh, for serving
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Method 6
Begin by washing and finely dicing the and and place them in a large mixing bowl. Add your coarse along with the salt, spices, and . Using your hands combine and knead the ingredients until all the meat is flavoured and all ingredients are incorporated.
Preheat your oven to 200 degrees.
Once the dough has rested, roll each ball out using either a rolling pin or your fingers into a circle. Fill the centre with the mince filling and spread around the dough keeping it away from the edges. Pinch the dough at 4 corners to enclose the mixture allowing the centre to be exposed.
Repeat with the remaining dough and filling.
Place the lahem bi ajin on a lightly oiled baking tray or baking paper lined tray and bake for approximately 15 minutes or until they are golden on the top and the bottom.
Serve with extra lemon wedges, Aleppo chilli and labneh.
Sunday Kitchen's tips
It is crucial to spread the meat out using your fingertips to avoid having one big meatball in the centre of the pastry. The pastries are most successful when the dough is straight out of the fridge and still slightly cold.
