Recipe by Leah Hamaoui


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Meat Meat
Easy Easy
25-30 Servings


- Gluten - Wheat
30 Minutes

No Diets specified

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 Obviously, women originally made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds make these super easy to make without compromising on the flavor or texture.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


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