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Lahm bi 3ajeen recipe

Photo: Lahm bi 3ajeen recipe


500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)


Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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