Thursday, March 24, 2011

Meat-stuffed Pastry - Lahm baajeen


5 cups wheat flour (white)  
1 cup water  
11/2 teaspoon salt
Ground beef:  

400 g meat  
3 medium onions 
1 tablespoon ghee/butter 

1 teaspoon all spice  
1 / 4 teaspoon black pepper  
1 teaspoon salt  
50 g pine seeds  
2 tablespoons pomegranate molasses 
1/2 cup vegetable oil

How to prepare
Sift flour and add to it salt then water gradually. Knead the dough leaving it soft and stretchable. Shape the dough into equal balls, then dip them in vegetable oil (half cup of oil) in the tray and leave to rest 45 minutes.
To prepare the stuffing, fry the pine nuts until yellow, then add the finely chopped onion and stir over low heat until tender. Add the minced ground beef, spices and salt and leave to simmer and add the tablespoon of pomegranate molasses. Now the stuffing is ready. 

Put  the dough ball on a surface coated with vegetable oil. Spread the dough by pressing it in a circular motion and drag until transparent. Sprinkle ghee on it like the picture below and fold into layers until it takes a square shape. Place the meat stuffing on half on the square and fold it, seal edges by pressing them firmly. Put meat pastry in the oven until the tanned an crispy.
Eat with yogurt.