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    Lahem B'ageen (Spiced Lamb, Tomato and Pine Nut Pastries)

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    Lahem B'ageen (Spiced Lamb, Tomato and Pine Nut Pastries)

    These tasty pastries can be prepared in tiny bite-sized versions, if you prefer, which are perfect for serving with drinks. Eat them hot, warm or at room temperature with a squeeze of lemon juice or perhaps a dollop of yogurt.

    • Preparation time: 40 minutes
    • Cooking time: 15 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 15


    • Dough
    • 350g plain flour, plus extra for dusting
    • ½ tsp fast action/easy blend yeast
    • 90ml vegetable oil
    • 175ml tepid water
    • ½ tsp fine salt
    • Lamb filling
    • 1 tsp fine salt
    • 1 tsp olive oil
    • 1 large onion, chopped
    • 300g minced lamb
    • 3 medium-ripe tomatoes, deseeded and roughly chopped
    • 1 tbsp lemon juice
    • ½ tsp ground allspice
    • Large pinch ground white pepper
    • 3 tbsp pine nuts
    • Lemon wedges, to serve


    1. Put all the dough ingredients in a large bowl and stir until combined. Tip out onto a lightly floured board and knead until you have a smooth, elastic dough. Alternatively, place all the ingredients in a food processor or mixer with a dough hook and mix until smooth. Transfer the dough to a lightly oiled bowl, loosely cover with a clean cloth and leave in a warm place for 1- 1½ hours or until the dough has doubled in size.
    2. Meanwhile, make the filling. Place the oil in a frying pan set over a medium-low heat and add the onion. Cook for 5-7 minutes or until softened, then set aside to cool.
    3. Place the softened onion, lamb, chopped tomatoes, lemon juice, allspice and seasoning in a food processor and blend until you have a thick paste. Transfer to a bowl and stir in the pine nuts. Set aside.
    4. Preheat the oven to 220°C, gas mark 7. Briefly knead the risen dough to knock out the gas, then divide into 15 pieces (of about 40g each). Lightly flour a work surface and roll each piece of dough into a 12cm-diameter circle. Place a heaped tablespoon of the filling in the middle of each piece of dough and spread it out, leaving a 1-2cm border all the way around the edge. Crimp the edges by pinching the dough upwards and inwards, giving the pastries a decorative border. Gently transfer the pastries to 2 large baking sheets and bake for 10-15 minutes or until the dough is lovely and golden. Switch them over halfway through to allow them to cook evenly. Transfer the cooked pastries to a serving platter with the lemon wedges. Serve hot or at room temperature.

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