The Very Best Lachmagine Recipe
Prep time
Cook time
Total time
Serves: Makes 3 dozen Lachmagine
  • For the Dough:
  • 4 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 packet active dry yeast dissolved in ¼ cup warm water
  • 2 tablespoons canola oil
  • ¾ -1 cup warm water
  • 2 pounds raw ground beef, turkey or chicken
  • 2 onions minced (drain out liquid)
  • 6 oz can unflavored tomato paste
  • 7 tablespoons freshly squeezed lemon juice (about 3 lemons)
  • 2 cups tamarind (I use tamarind from middle eastern stores or Setton Farms brand)
  • 1 tablespoon allspice
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pine nuts, optional
  • Chopped fresh parsley, for garnish
  • Pomegranate arils, for garnish
  • Lemon slices, for garnish
  1. In a large bowl mix together the flour and salt. Add the dissolved yeast and oil and mix until combined. Slowly knead in the warm water until the dough is formed.
  2. Cover the bowl of dough with plastic wrap and a kitchen towel and allow to rise, about 45 minutes.
  3. In the meantime make the meat mixture. Mix together the meat, onion, tomato paste, lemon juice, tamarind, allspice, salt and pepper.
  4. Preheat the oven to 350 degrees F. Line 2 baking sheets with foil and brush generously with canola or vegetable oil. Set aside.
  5. Once the dough has risen, divide the dough into 3 equal parts. Roll one portion at a time onto a lightly floured surface to about ⅛-inch in thickness.
  6. Use a round cookie cutter to cut the dough into circles and then place unto the prepared baking sheets. Re-roll the scraps of dough and continue cutting and placing on baking sheets until the first portion of dough is used up.
  7. With a spoon, place some of the meat mixture onto each dough round, making sure to spread it all the way to the edge, as the meat shrinks as it cooks. Sprinkle a few pine nuts on each, if desired.
  8. Bake for about 20 minutes or until slightly golden around the edges. Allow to cool slightly and then transfer to a plate to cool completely.
  9. Repeat with 2nd and 3rd dough portions, brushing more oil on the baking sheets as needed for each batch.
  10. Before serving, garnish with fresh parsley, pomegranate arils and lemon slices.
Recipe by My Fair Hostess at