Lahme Bi Ajeen

Ingredients

• 600 gbeef mince
• 2brown onions, finely chopped
• 240 ml (1 cup)freshly chopped parsley
• 120 ml (½ cup)freshly chopped mint
• 30 ml (2 tablespoons)white vinegar
• 45 ml (3 tablespoons)pomegranate molasses
• 45 ml (3 tablespoons)tahini paste
• 5 ml (1 teaspoon)pepper
• 15 ml (1 tablespoon)salt
• 1 packet (6 sheets)puff pastry
• Some, for garnishpine nuts

Instructions

1. 1

   Cook the mince

   Cook the chopped onion and beef mince, seasoning them with the salt and pepper.

2. 2

   Cool the mixture

   Let the cooked mixture cool before adding the remaining ingredients, so the tahini does not cook.

3. 3

   Mix the filling

   Stir in the vinegar, tahini, pomegranate molasses, parsley and mint until well combined.

4. 4

   Prepare the pastry

   Stack two pastry sheets together for each base, making three doubled-up bases. Cut each doubled base into six even squares, then place the meat mixture on top and spread it evenly, pressing it down.

5. 5

   Bake with pine nuts

   Scatter a few pine nuts over each square and bake at 200°C for about 20 minutes. Keep an eye on them, as ovens can vary in temperature and cooking time.

What is lahme bi ajeen?

Lahme bi ajeen is a meat-topped pastry found in Levantine cooking; its name refers to meat with dough. Versions vary by region and household, with the topping often seasoned and spread across a thin bread or pastry base.

Here, puff pastry makes individual squares that bake into a crisp, flaky base. The beef filling gets a bright, savoury character from herbs, vinegar, pomegranate molasses and tahini.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 35g protein, 73g carbs, 64g fat.

Puff pastry provides most of the carbohydrates and a substantial share of the fat; beef is the main protein source. Tahini and pine nuts add fat, while pomegranate molasses contributes some carbohydrate. Serve a square with plenty of salad or vegetables to round out the plate.

Building the filling

Cook the mince and onion together with the salt and pepper, then let the mixture cool before adding the tahini and other flavourings. This pause helps keep the tahini from heating in the pan.

Herbs: parsley and mint bring freshness to the rich beef. Pomegranate molasses and vinegar add tang, while tahini gives the mixture a nutty note.

Layering the pastry

Two pastry sheets are stacked for each base, giving the squares a thicker foundation for the topping. Cut the doubled pastry into six even squares per base, as directed, so the pieces bake at a similar rate.

Keep the pastry chilled until you are ready to assemble, if possible; soft pastry can be harder to handle. Spread the topping evenly and press it gently onto the surface.

Getting the bake right

Bake at 200°C for about 20 minutes, watching closely towards the end because ovens differ. The pastry should look puffed and golden, and the mince should be cooked through.

If the pastry is colouring quickly but the filling needs longer, check the oven rather than relying on the stated time alone. Let the squares rest briefly before serving so the topping settles.

Serving ideas

Serve the squares warm, with a crisp salad or sliced tomatoes and cucumber to balance the rich pastry. A squeeze of lemon at the table can complement the tangy filling.

For a larger spread, pair them with olives, yoghurt or other small dishes. Add the pine nuts just before baking so they toast on top.

Making the portions

The puff pastry supplies much of the carbohydrates and fat, while beef contributes most of the protein and some of the fat. Tahini and pine nuts add further fat, and the molasses contributes some carbohydrate.

For a more balanced plate, serve a square with a generous portion of salad or vegetables rather than adding another pastry portion.

Recipe notes & tips

• Cool the cooked mince mixture before stirring in the tahini.
• Cut the pastry after stacking each pair of sheets to keep the doubled bases together.
• Spread the filling to an even thickness so it cooks consistently.
• Keep an eye on the pastry near the end, as oven performance varies.
• Scatter the pine nuts evenly so each portion gets some garnish.

Variations

• Add chilli: Stir a little chilli into the cooled filling for a hotter version.
• Use lamb: Swap the beef mince for lamb mince while keeping the other flavours.
• Change the herbs: Adjust the parsley and mint balance to suit your taste.
• Add lemon: Serve with lemon wedges for a sharper finish.
• Skip the pine nuts: Leave them out if you prefer a nut-free garnish.

Common mistakes to avoid

• Adding tahini while hot: Let the mince mixture cool first so the tahini does not cook.
• Using a single pastry sheet: Stack two sheets for each base as directed.
• Uneven topping: Spread and press the mince mixture evenly for a more consistent bake.
• Leaving the oven unattended: Check the pastry because cooking times vary between ovens.
• Cutting before stacking: Place two sheets together before cutting each base into squares.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 2 days. Reheat in an oven until hot to help the pastry crisp up again; microwaving can make it soft.

Frequently asked questions