Laham b’Ajeen — Miniature Tamarind Minced Meat Pies

Dough:

• 4 cups all-purpose flour
• 1 teaspoon Kosher salt
• ½ package dry yeast, dissolved in ¼ cup warm water
• 2 tablespoons vegetable oil (optional)
• 1 cup warm water

Meat Topping:

• 2 pounds ground beef
• 3 onions, finely chopped and wrung dry (1 ½ pounds)
• 1 6-ounce can tomato paste
• Juice of 2 lemons (about 6 tablespoons)
• 2 cups temerhindi (see Note above)
• 1 teaspoon ground allspice
• 1 tablespoon kosher salt

1. To make the dough: combine flour and salt. Add dissolved yeast and mix well. Add oil, if desired, and mix again.
2. Gradually add warm water, kneading until a soft dough is formed. Cover with clean linen towel and let rest in warm place for 1 hour.
3. Preheat oven to 350°F.
4. To make topping: combine beef, onion, tomato paste, lemon juice, temerhindi, allspice, and salt. Mix well.
5. Retrieve the dough and separate into four pieces. Roll each dough segment as thinly as possible.
6. From the dough, cut into small rounds, about 3 to 4 inches in diameter.
7. Place the rounds on baking trays that have been brushed generously with oil. Spread a heaping tablespoon of meat filling on each round, pressing firmly. Bake pies for 15 to 20 minutes or until the crust is golden brown.