Lahmeh Bel Ajin (Meat Pastry)

Makes approx 18 pcs.

Filling:
2 Onions, finely chopped
1 tbsp of Olive oil
250g Ground beef
1 tsp 7 Spices-oriental mix
1 tsp Cinnamon
salt
1/4 cup Tahina
1/2 cup Vinegar
1/4 cup Pomegranate molasse
1 tbsp of inely chopped Parsley
1 tbsp of finely chopped Mint leaves
50g Sesame seeds

Pastry:
1 sheet of puff pastry
50 g butter melted

1. Preheat oven to 250C.

2. Sautee onions in oil with salt and spices until tender.

3. Add the meat and sautee a little longer until meat is cooked.

4. Remove from fire and leave to cool slightly.

5. Add to the meat mixture tahina, vinegar, pomegranate molasse and mix well. Then Add the fresh parsley and mint.

6. Spread the puff pastry and cut it into equal rectangular shapes.

7. Brush pastry with butter.

8. Place a spoonful of meat mixture in the center of each rectangle and press it lightly on pastry. Sprinkle the sesame seed over the filling.

9. Place on a baking sheet. Bake in oven (180C/350F)for about 12-15mn or until the dough is golden in colour.

10. Remove from oven and serve warm. OPTIONAL: Can be served with fresh mint leaves.

photo: m. charles ; recipe: dina moutragi