For anyone who doesn’t know what lachmagine are, think of them as mini Middle Eastern pizzas. They are wonderfully flavorful from allspice, slightly tart from the lemon juice, and hearty from ground meat. Serve them alongside Middle Eastern salads like taboule and Moroccan carrots for an amazing spread your guests will go crazy for. Just don’t skimp on the chummus or tahini!
I love serving lachmagine with olives, middle eastern crackers and lots of roasted veggie dips to choose from.
Some tips when making lachmagine:
- Make sure to squeeze out any excess liquid from the onions before adding them to your meat mixture.
- Brush your pans very well with oil.
- Spread the meat all the way to the edges of the dough, as the meat shrinks as it cooks.
- Do not over bake. Bake just until slightly golden around the edges.
- The dough and meat mixture can be frozen ahead of time.
And don’t forget about the presentation! These lachmagine are so pretty on their own, but I like to sprinkle them with fresh parsley and pomegranate arils for an extra pop of color and fresh flavor.
Add some lemon slices for garnish and for squeezing over the lachmagine!
I hope you all enjoy this recipe as much as my family does.
- 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
- 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.
- Cover the bowl of dough with plastic wrap and a kitchen towel and allow to rise, about 45 minutes.
- In the meantime make the meat mixture. Mix together the meat, onion, tomato paste, lemon juice, tamarind, allspice, salt and pepper.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with foil and brush generously with canola or vegetable oil. Set aside.
- 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.
- 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.
- 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.
- 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.
- Repeat with 2nd and 3rd dough portions, brushing more oil on the baking sheets as needed for each batch.
- Before serving, garnish with fresh parsley, pomegranate arils and lemon slices.