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Meat Tarts [Lahem Bi Ajeen]:
Submitted by: Madame Farida | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 5 cups bread flour
• 1 1/2 cups water
• 2 1/4 cups samneh (or other shortening)

• 2 cups lamb meat, finely chopped
• 1/2 cup onions, finely chopped
• 1 cup samneh
• 1/2 cup pine nuts
• 1/4 cup labneh
• Pomegranate seeds
• Salt and pepper 

• Prepare pastry by sifting flour with salt.
• Add melted and cooled samneh. Stir in the water.
• Knead until smooth, adding more water if necessary to make dough easy to handle.
• Let stand an hour covered with a damp cloth.
• Divide pastry into portions the size of an egg.
• Pat each with the hands, or roll out on a board until round and pastry-thin.
• Dip fingers in melted samneh and fold the pastry over upon itself, working all around the edge of the round.
• This will incorporate more of the shortening into the pastry and make it flakier.
• Mix filling ingredients well together.
• Place a spoonful of filling on each pastry.
• Decorate with pomegranate seeds.
• Bake in hot oven until meat is browned and pastry is crisp.
• Serve hot.
• Serve with a laban sauce. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)