Lahme Bi Ajeen Meat In Pastry Food

LAHME BI AJEEN/ MEAT IN PASTRY

Steps:

• Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
• Saute the nuts just until golden.
• Take nuts out of pan and set aside.
• Saute the onion in oil until transparent (regular or olive oil is fine.).
• Add meat and cinammon and cook for 15 minutes.
• Drain meat mixture into a cup or bowl.
• Add the nuts to meat mixture.
• Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
• Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
• Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
• Take out of oven and cool slightly before enjoying.

AJEEN BECKFORD LAHMA BI AJEEN

Steps:

• Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
• Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
• Bake for about 20 minutes, or until dough is just firm but not crisp.
• Serve with tehina and soup or salad for a first course.