Quick Laham-B-Ajeen

Name: Quick Laham-B-Ajeen
Prep time: 30 min
Cook time: 18 min
Yield: Makes 27 pieces
Cuisine: Middle Eastern

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roubashahin.com.au

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A simple, flaky version of Laham B Ajeen using puff pastry. No-fuss, delicious, and perfect for busy days when you need a shortcut!

PREP TIME

30 minutes

COOK TIME

15-18 minutes

SERVES

Makes 27 pieces

About this recipe

You’re probably wondering why I don’t have my mum’s authentic Laham B Ajeen recipe up yet— it’s definitely coming! But as a mother of two boys, constantly running between school, sports, and being a full-time taxi driver, I’m always looking for ways to recreate traditional flavours with less effort. Now that my boys are older, I find myself digging up recipes from scratch, but I also love quick versions that still deliver on taste.

This flaky Laham B Ajeen is exactly that—a shortcut version using puff pastry instead of homemade dough. It gives you that perfect golden, crisp, and flaky base without the extra work. If you’ve tried my cheat’s Spicy Lamb Pastries, you’ll know that sometimes shortcuts don’t mean sacrificing flavour. The same goes for my Laham B Ajeen spring rolls, which use this same delicious filling in a different way.

Using puff pastry makes this recipe incredibly easy. You still get that rich, savoury lamb filling with tahini and pomegranate molasses, but without the time-consuming dough prep. It’s a great option for busy days or when you’re craving something homemade but don’t have hours to spare.

When it comes to the filling, you can choose just one or make both! The base filling stays the same, and you simply add extra ingredients to create different flavours. If you’re making just one, be sure to double the add-ins so the balance is just right.

Ingredients

For the Base:

6 sheets puff pastry, thawed
⅓ cup olive oil
2 tablespoons ghee, melted

For the Filling (Base):

3 tablespoons olive oil
2 onions, finely chopped
500 grams minced lamb
Salt to season
1 teaspoon Bharat (7 spice blen) or Allspice
¼ cup pine nuts
2 tablespoons vinegar
¼ cup tahini

Filling 1 (Pomegranate & Parsley):

1 tablespoon pomegranate molasses
2 tablespoons chopped parsley

Filling 2 (Chilli & Tomato):

½ teaspoon chilli powder
1 tomato, finely diced
+ 1 extra tablespoon tahini

Notes from Rouba

Thaw puff pastry in the fridge so it stays cold but pliable.
Layering the squares adds extra flakiness—don’t skip this step!
Be generous with the oil when stretching the pastry for better texture.
Resting the spirals before baking helps them hold their shape.
Press the filling gently into the pastry so it adheres well.
Works great with lamb or beef mince
Leftovers reheat beautifully in the oven for a crisp finish, but if you’re like me, the microwave works just fine too!

Method

Step 1. Shape the Pastry

Cut each puff pastry sheet into 9 equal squares.

Mix the olive oil and melted ghee in a small bowl. Generously oil your hands and work surface.

Take one square at a time and, using your oily hands, gently stretch and open it up on the bench until it becomes thin. Roll the stretched square into a log, then twist it into a spiral shape. Repeat for all squares. Cover the spirals with plastic wrap and let them rest for 30 minutes.

Take each spiral and gently roll it into a round ball. Refrigerate them while you make the filling.

Freezing Tip:

You can freeze these spirals just like this—straight on the tray. Once they’re fully frozen, transfer them into a bag for easy storage. That’s why I’ve lined the tray with baking/parchment paper. If you're baking them immediately, you can skip the paper.

When you're ready to make them, simply defrost, prep the filling, and you're good to go! A total time-saver for Ramadan or busy days.

Step 2. Prepare the Filling

In a frying pan, sauté the onions and minced lamb over medium heat until browned and fragrant. Remove from heat and stir in the vinegar and tahini to create the base filling.

Variations:

You can choose to make just one filling or both, depending on your preference. If making only one, just double the add-ins to balance the flavours.

For two variations:

Divide the base filling into two equal portions.
To one portion, add pomegranate molasses and parsley (Filling 1).
To the other portion, add chilli powder and diced tomato (Filling 2).

Step 3. Assemble the Laham B Ajeen

Preheat the oven to 180°C (350°F).

Lightly grease the baking trays with a small amount of the ghee and olive oil mixture. Place each rested spiral directly onto the greased baking tray.

Using your fingers, gently press and open up the spirals into a circle. Do not flatten completely— leave a bit of thickness to the edges. Spoon the filling onto the center of each circle and spread it gently using your fingertips to ensure it adheres well to the dough.

Step 4. Bake

Bake the Laham B Ajeen for 15-18 minutes, or until the pastry is golden and puffed around the edges.