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

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.

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.