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Upgrade the traditional Lebanese meat pies to this crispy flaky lagembajin borekas. Makes for a great appetizer.
Yields 24 pieces
1 pound ground shoulder steak
1/2 onion, finely chopped and squeezed of excess liquid
6 ounces Tuscanini Tomato Paste
juice of 2 lemons or 6 tablespoons Gefen Lemon Juice
2 cups tamarind concentrate
1 tablespoon Pereg Allspice
1 tablespoon salt
1/4 cup oil
1 egg
1 tablespoon silan (date syrup, such as Heaven & Earth)
pine nuts or sesame seeds to top (optional)
In a bowl, combine all of the meat mixture. By hand, with gloves on, mix well. Let it sit in the fridge overnight for the ultimate flavor booster.
Next, take out the puff pastry from the freezer and let thaw.
Preheat the oven to 350 degrees Fahrenheit.
Make the egg wash and set aside. Then line a baking sheet with Gefen Parchment and lay out the puff pastry squares.
Spoon about a tablespoon of the meat into the center of the dough. Fold over into triangles and press with a fork – this keeps the meat from coming out. Top with egg wash and sesame seeds or pine nuts. Bake for 20 to 25 minutes or until golden.
I love to dip in some techinah, too!
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