Please enter the email you’re using for this account.
Another month, another chance to get you to fall in love with Sephardic food!
Today I want to discuss lachmagine, formally known as lachma b’agine, meaning meat bread. Lachmagine are mini meat pizzas, and they’re hearty, with a rich flavor combination. Growing up, lachmagine was a classic appetizer that was served every single Shabbos day, and I loved standing at my mother’s side and helping her make them.
Let’s be clear though — and allow me to be a bit dramatic — these are not just meat pizzas! These have a full layer of beautifully seasoned meat followed by a perfect chew of pizza dough in every bite. They’re addictive and delicious and so easy to make!
The magic begins with an infusion of lemon juice, which adds a zesty kick that elevates this savory appetizer. There are various ways to make it — I’ve tried them all — and after much experimenting, this recipe truly is my favorite! Obviously, women originally made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds make these super easy to make without compromising on the flavor or texture. Serve it with a salad and some creamy techinah and get ready to be overwhelmed with compliments.
1 package frozen pizza dough rounds
1 pound (450 grams) ground beef
1 onion, finely diced
2 tablespoons Tuscanini Tomato Paste
1 tablespoon pomegranate molasses
1 tablespoon Gefen Parsley Flakes
1 teaspoon salt
1 teaspoon black pepper
1 and 1/2 tablespoons freshly squeezed lemon juice or Gefen Lemon Juice
4 tablespoons tamarind paste (if not available, use prune butter)
1/4 teaspoon cinnamon
1 teaspoon curry powder
Mix all ingredients except for the pizza dough in a bowl until well combined.
Line a baking pan with Gefen Parchment Paper. Lay out pizza rounds and poke the dough in a few spots with a fork.
Place a heaping spoonful of the meat mixture onto each pizza round, making sure to cover the whole circle, as it will shrink while baking, and spread it out evenly.
Once you’re done, pop them into the oven on the middle rack for approximately 15 minutes and then turn your oven to broil for four to five minutes. Don’t put them on the top shelf, because they’ll get burnt.
Basically, get a chair and sit in front of your oven to babysit them. Then you’re sure to get a nice crisp!
Photography by Chay Berger Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Made these for Shabbos. (I used pomegranate syrup & prune spread). They were so delicious!!! Only problem I had, was that the meat mixture didn’t stay on the pizza rounds… they slid off. But were oh so good!!
What can I use instead of pomegranate molasses?
If you don’t have pomegranate molasses, you can mix a little balsamic vinegar with honey or sugar- it’s a quick swap that gives a similar sweet-tangy flavor.
to what temperature is the oven set?
I’d guess 350 degrees F.
are the frozen pizza rounds used frozen or defrosted?
According to the recipe, they look frozen.