Slightly sweet and tangy with aromatic spices, these small meat pies will make a great appetizer for your next party or a tasty afternoon snack. Adapted from a recipe by Kamal Al-Faqih, these “mini pizzas” are a fun twist on the regular lahmajoun you may be more familiar with.
This winter, I was lucky enough to belong to a produce co-up where I was able to purchase pomegranates in bulk at a great price, I have been looking for ways to incorporate pomegranates into my meals. And I ALWAYS love anything dressed up with pine nuts, even if they are one of the most expensive ingredients you can buy. I keep them in my freezer to preserve them as long as possible.
What ingredients do I need Pomegranate and Pine Nut Lahmajoun?
- 1/2 batch of Heavenly Armenian Pita Bread dough
- 1 lb ground meat (beef, lamb or turkey)
- 2 tablespoons olive oil (could add more if using very lean meat)
- 2 finely diced onions (strain out water)
- 2 cloves of garlic
- 2 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1/8 teaspoon ground cayenne pepper
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspooons allspice
- 1/2 teaspoon cinnamon
- 1/2 cup labni cheese (or strained greek yogurt)
- 2 tablespoons lemon juice
- 1/2 teaspoon sumac (optional)
- 1 cup pomegranate seeds
- 1/2 cup pine nuts, toasted in butter
How do I make Pomegranate and Pine Nut Lahmajoun?
Use the bread dough of your choice. I recommend using a half a batch of Heavenly Armenian Pita Bread. You could also use a crescent roll dough for a more buttery taste. I was craving a healthy snack when I made these, so I used Homemade Whole Wheat Pita Bread and paired it up with extra-lean ground turkey. This is a great option for a healthy snack, but if I was preparing this as an appetizer for guests, I might want to stick with the white Armenian bread and pair it with an 85/15 ground meat/fat content for a richer flavor.
Next dice the onions very finely or process them in a food processor. Mince the garlic as well or include them in the food processor. Drain excess water from the diced onions in a fine mesh sieve.
Roll dough to 1/8 inch thick and cut 3” circles with a glass or cookie cutter.
Drizzle baked lahmajoun with pine nuts toasted in melted butter.
Serve warm with fresh parsley, fresh mint and a dollop of labni or greek yogurt if you prefer.
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