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–+ servings
Pomegranate and Pine Nut Lahmajoun on a plate

Pomegranate and Pine Nut Lahmajoun

Slightly sweet and tangy with aromatic and sweet spices, this small meat pies make a great appetizer.
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Prep Time 50 minutes
Cook Time 15 minutes
Servings: 48
Course: Appetizer
Cuisine: Armenian
Ingredients Method

Ingredients
  

  • ½ batch of Heavenly Armenian Pita Bread dough
  • 1 lb ground meat beef, lamb or turkey
  • 2 finely diced onions strain out water
  • 2 cloves of garlic
  • 2 tablespoons olive oil could double if using very lean meat
  • 2 tablespoons tahini
  • 2 tablespoons pomegranate molasses
  • ⅛ teaspoon ground cayenne pepper
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspooons allspice
  • ½ teaspoon cinnamon
  • ½ cup labni cheese or strained greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon dry mint
  • ½ teaspoon sumac optional
  • 1 cup pomegranate seeds
  • ½ cup pine nuts toasted in butter

Method
 

  1. Chop onions by hand or in food processor. Strain excess water.
  2. Combine raw ground meat, onions, lemon juice, pomegranate molasses, labni, tahini and spices in a bowl. Stir thoroughly. Add pomegranate seeds and stir until combined.
  3. Roll dough to ⅛ inch thick and cut 3” circles with a glass or cookie cutter.
  4. Brush a little olive oil over the dough. Then top each piece of dough with a teaspoon of meat mixture and spread thinly over the whole top.
  5. Place about a dozen lahmajoun on a greased cookie sheet. Bake at 450 degrees Fahrenheit for 6-7 minutes on a lower rack and 6-7 minutes on an upper rack. Check to make sure meat is browned, but be careful not to overcook dough.
  6. Drizzle baked lahmajoun with pine nuts toasted in melted butter.

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