Spicy lamb pastries are the cheat way of my mum’s signature dish known as Laham-B-Ajeen. My mum is the queen of this dish, but she makes hers with the traditional dough made from scratch. Ready puff pastry is an easier alternative, which still does this dish justice. The filling mixture is exactly the same.
I make these in batches and freeze them so they can be enjoyed at a later date or whenever my children’s friends happen to come over and I don’t know what to feed them. If you’re also a mum with constantly hungry teenagers around the house, don’t forget to check out my signature Arabian Spicy Nut Rice (ready in less than 25 minutes).
Another crowd-pleaser you should try is the Middle Eastern tahini and thyme sausage roll recipe. Download Recipe Card Here.
Step 1.
Preheat the oven to 180° fan-forced. To prepare the filling, heat the olive oil in a large non-stick frying pan and sauté the onion until it softens.
Add the mince and cook, breaking up until the juices have evaporated, but the meat is still moist. Remove from heat. Mix through the spice, pomegranate molasses, vinegar, tahini, yogurt, and parsley. Season with salt.
Step 2.
Cut 1 sheet of puff pastry into 9 equal squares. Place approximately 1 tablespoon of the meat mixture in the centre of each pastry square. Bring two diagonal corners together and gently overlap them to create the shape shown in the photo, leaving some of the stuffing exposed on the sides. Repeat the process.
If you are planning on freezing these, skip step 3. Line a tray that fits into your freezer with baking paper. Arrange the uncooked pastries on it, making sure pastries don’t touch and freeze overnight. Once the pastries are frozen, place them in a plastic bag and back into the freezer.
Step 3.
Place on a tray lined with baking paper. Bake for approximately 20-25 minutes or until pastry is golden in colour. Serve with yogurt and garnish with mint leaves.
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2 Responses
I made 2 large trays of these and they didn’t last long. Very tasty and it a great introduction of ingredients (pomegranate molasses and tahini) I hadn’t used in cooking before. Thankyou for the sharing your cultural foods with us.
Soooo delicious!! 🙂 thank you for sharing