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Lahmeh Beajeen (Meat Pastry)


  • people
  • mins

Ingredients

  • 3 ½ cups All Purpose Flour
  • 1 cup Warm Water (240 ml)
  • ¼ cup Milk
  • 2 tbsp Yogurt (Room Temperature)
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 ¼ tsp Yeast
  • 2 tbsp Veg. Oil

Meat Filling:

  • 700 gms finely minced beef/lamb (10% Fat)
  • 2 tbsp Oil
  • 1 Onion Grated (Strained)
  • 1 large Tomato finely chopped (Strained)
  • 1 tbsp Tomato Paste
  • 1 Garlic Clove (Minced)
  • 2 tbsp Pomegranate Molasses
  • Fresh Chili Chopped
  • 1 pack Knorr Beef flavored Powder Stock
  • 1 tsp Paprika
  • 2 tsp Onion Powder
  • 1/3 cup Pine nuts
  • ¼ tsp Pepper
  • Step 1
    In a cup, add warm water, yeast, and sugar, mix and set aside for 10 minutes till the mixture becomes bubbly and frothy
  • Step 2
    In a large bowl, add flour, warm milk, yogurt, vegetable oil, salt, and the yeast mixture. Knead the mixture by hand or a stand mixer for 10 minutes till a smooth dough ball forms
  • Step 3
    Cover the dough ball in an oiled bowl and let it rise for an hour till double in size
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