Lebanese Cuisine Lebanon Kitchen Food Recipe

Meat Pie Filling – for Lahem, Ahjeen or Sfeeha


2 pounds chuck or lamb (ground)
2 onions, chopped fine
juice of 2 lemons
1/2 cup pine nuts, sauteed lightly in butter
1 tablespoon allspice
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon mint



Lightly brown the meat. Drain excess fat. Add the rest of the ingredients and cook till the onions are transparent. Flavors may seem extra bright but remember that they will be wrapped in dough.

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