Pomegranate and Pine Nut Lahmajoun
Slightly sweet and tangy with aromatic and sweet spices, this small meat pies make a great appetizer.
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
Instructions
- Chop onions by hand or in food processor. Strain excess water.
- 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.
- Roll dough to ⅛ inch thick and cut 3” circles with a glass or cookie cutter.
- 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.
- 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.
- Drizzle baked lahmajoun with pine nuts toasted in melted butter.
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