The main ingredient in the laham b’ajeen’s sauce is tamarind concentrate, or temerhindi (also called oot in Arabic), which came to Aleppo via India and Persia in the 7th century. Despite its travels, the entire Middle East uses pomegranate concentrate instead. “The exclusive use of tamarind is by the Aleppians.
Laham b’Ajeen — Miniature Tamarind Minced Meat Pies
Servings
30 Servings
Ingredients
- 4 cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ package dry yeast dissolved in ¼ cup warm water
- 2 tablespoon vegetable oil optional
- 1 cup warm water
- 2 pound ground beef
- 3 onions finely chopped and wrung dry (1 ½ pounds)
- 1 6- ounce can tomato paste
- Juice of 2 lemons about 6 tablespoons
- 2 cup temerhindi see Note above
- 1 teaspoon ground allspice
- 1 tablespoon kosher salt
Instructions
- To make the dough: combine flour and salt. Add dissolved yeast and mix well. Add oil, if desired, and mix again.
- Gradually add warm water, kneading until a soft dough is formed. Cover with clean linen towel and let rest in warm place for 1 hour.
- Preheat oven to 350°F.
- To make topping: combine beef, onion, tomato paste, lemon juice, temerhindi, allspice, and salt. Mix well.
- Retrieve the dough and separate into four pieces. Roll each dough segment as thinly as possible.
- From the dough, cut into small rounds, about 3 to 4 inches in diameter.
- Place the rounds on baking trays that have been brushed generously with oil. Spread a heaping tablespoon of meat filling on each round, pressing firmly. Bake pies for 15 to 20 minutes or until the crust is golden brown.
Turn your oven temp down. Maybe you need to calibrate your oven or get a thermometer and check the actual temp. You can also double pan the dish when baking. I do that a lot to prevent burning the bottoms of delicate cakes and cookies. Just use 2 pans which will “cushion” the dough.
Good luck and let me know. 🙂
Why do my lachmajine dough circles bake so hard? I roll them thin and small and put a healing spoon of meat in center and press it down. I bake for 15-20 minutes and we have crackers with meat! They’re too hard to chew or to share or serve. What should I do differently?
I could only find tamarind paste> Can I use it and how much do I need for the pies
If you live by any Jewish Syrian communities that is your best bet, in NY, I have found it at Pomegranate in Brooklyn and Aarons in Queens. You should also double check with your kosher authority if it really needs it.
Any idea where can we find kosher temerhindi?