Lahm Bi Ajin in Puff Pastry

Ingredients

• 1 kg ground meat
• 1 bunch parsley
• 1/2 bunch mint
• 1 large onion, finely chopped
• 3 tablespoons yogurt
• 3 tablespoons tahini
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• Salt to taste
• 1 tablespoon pomegranate molasses
• 1 tablespoon ghee or 1/2 cup oil
• Pine nuts to taste

Method

1. Cook the meat in a pan over heat until it browns and the juices evaporate.
2. In another pan, sauté the onion in ghee until soft.
3. Add chopped parsley and mint and briefly sauté. Add the meat and stir, then add yogurt and tahini and mix. Finally add pomegranate molasses, salt, and spices. Cook until the filling dries, then remove from heat and cool.
4. Place 1.5 tablespoons of filling in each puff pastry square and top with pine nuts.
5. Place Lahm Bi Ajin on a tray and bake in a hot oven at medium heat until the puff pastry rises and gets golden at the edges.
6. Serve Lahm Bi Ajin with yogurt or fermented yogurt and alongside fresh vegetables.