Today is February 20, 2018 / /

Kosher Nexus
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Even more than we love kibbeh, we really, really love lachma bajeen. We have been known to risk the wilds of Brooklyn to buy some in one of the (kosher) Syrian markets. Here is but one recipe we like:

2 1/2 dozen (change servings and units)
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* 1/4 ounce active dry yeast
* 1 cup warm water
* 2 tablespoons warm water
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 4 cups unbleached all-purpose flour
* 1 teaspoon salt
* 1 lb ground chuck
* 2 tablespoons vegetable oil
* 1 teaspoon vegetable oil
* 1 cup coarsely grated yellow onion
* 3 tablespoons fresh lemon juice
* 1 tablespoon tamarind paste
* 3/4 teaspoon allspice
* 1/2 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon sugar
* black pepper

* 1 (6 ounce) can no-added-salt tomato paste
* 2 tablespoons worcestershire sauce
* 1/4 cup pine nuts


Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
Preheat oven to 400°F
Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16″ thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.