Lamb Turbans

Name: Lamb Turbans (Lahm bi Ajeen (lah-him bee a-jeen))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: ¼ teaspoon dry active yeast; Dibs ruman (pomegranate molasses), can be found at specialty markets or online.; ½ cup plus 1 tablespoon lukewarm water; 1 tablespoon dibs ruman; (You can substitute ground beef or ground chicken for the lamb.); 1½ tablespoons toasted pine nuts; ¼ pound (coarsely ground) lean lamb; 1 teaspoon freshly squeezed lemon juice; ¾ cup peeled and seeded tomato, chopped in ¼-inch pieces; ⅛ teaspoon ground ginger; ¾ teaspoon salt; ¼ teaspoon cinnamon; ¼ teaspoon black pepper; ¼ teaspoon allspice; 1½ cups unbleached flour; ⅛ teaspoon sugar; ½ teaspoon salt; 2 tablespoons olive oil (for dipping); ¾ cup grated onion

Lahm bi Ajeen (lah-him bee a-jeen)

Preparation info

About
2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Not only are these unique lamb turbans beautiful to look at, they are delicious too. A tasty combination of lamb, onions, tomato, and pomegranate with toasted pine nuts is wrapped up and baked to perfection in these stylish appetizers shaped like turbans.

Ingredients

Special Ingredients

Dibs ruman (pomegranate molasses), can be found at specialty markets or online.

Asia
Lebanon
Starter
Mediterranean

Method

Prepare Ahead

The turbans can be refrigerated for several days or frozen for several weeks. Freeze uncovered on a plastic-lined baking sheet, then store in an airtight container. Reheat thawed turbans at 350°F for 5 to 7 minutes.

Ingredients

Special Ingredients

Method

Prepare Ahead

Photos