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


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!


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