Mini Lahmajoun

ingredients for filling

• 1 onion chopped
• 2 garlic cloves mashed
• 3 Tbsp olive oil
• 400gr ground beef
• 2 Tbsp cumin
• 1-2 small dried chilly red peppers
• salt
• 70gr tomato paste
• 6 Tbsp water
• 3 Tbsp parsley chopped
• juice from 1/2 lemon
• 2-3 Tbsp butter melted

ingredients for yogurt dip

• 5 Tbsp yogurt
• 3 Tbsp lemon juice
• a pinch of salt

• 18 small pita bread
• 1/2 pomegranate 
• parsley chopped

instructions

Heat olive oil and cook onion and garlic until soft. Add ground beef, cumin, chilly pepper and a pinch of salt. Cook stirring until ground beef is browned. Add tomato paste dissolved in water, parsley and lemon juice. Stir and simmer over medium heat for 15-20 minutes.

To make yogurt dip, mix all ingredients and leave it in the refridgerator until lahmajoun is ready.

Preheat oven to 180C.
Spread butter on pita bread, add 1 1/2 Tbsp of the ground beef filling in the center and spread with a spoon.
Bake for 5-7 minutes.

Garnish with 4-5 pomegranate seeds and chopped parsley.
Serve warm!