Lahm-el-Gine

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Preparation info

  • 24

    pastries
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ teaspoon active dry yeast
  • cup warm water
  • ½ teaspoon sugar
  • teaspoons salt
  • ¼ cup corn oil
  • 1 cup sifted all-purpose flour
  • ½ pound ground beef
  • 2 onions, finely minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato sauce
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground all-spice
  • 6 dozen pine nuts

Method

  1. Dissolve the yeast in the water. Add the sugar, one-half teaspoon salt and the oil to softened yeast. Gradually add the flour, kneading in the last portion if it is too difficult to stir in with a spoon.

  2. Place the dough in a bowl, cover, and let it rise in a warm place free from draft for about three hours, until doubled in bulk.

  3. Combine the beef, onions, Worcestershire, tomato sauce, cinnamon, allspice and remaining salt.

  4. Preheat oven to hot (400°F.).

  5. Roll out the raised dough on a lightly floured board to a rectangle one-sixteenth inch thick. Cut circles from the dough with a glass or cookie cutter two and one-half inches in diameter. Repeat process until all dough is used.

  6. Place one tablespoon filling on each dough round and spread evenly over the surface. Garnish with three pine nuts. Bake for fifteen to twenty minutes, or until golden. Serve hot.

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