Lahm Beajeen ( Lebanese Meat Pastries)

• Pastry dough:
• 6 cups flour
• 2 cups yogurt
• 1 cup olive oil
• 3 small spoons yeast mixed with 1/2 cup water
• 1 small spoon salt
• 1 small spoon sugar
• 1/4 cup warm water
• Filling:
• 4 big onions
• 1 pound minced meat
• 1 big spoon salt
• 1 small spoon black pepper
• 1/2 small spoon cinnamon
• 1 small spoon all spice
• 3/4 cup yogurt
• 2 tablespoons tahini
• 1/2 cup pine nuts
• 5 big tomatoes very ripe and minced.

1. Dough:
2. Leave yeast in 1/2 up of water and the sugar until ready to use
3. add salt to flour
4. make a well in the flour and put the yogurt, oil and yeast mixture and nead until soft ( for 10-15 minutes by hand).
5. Leave to double in size and then cut into small balls.
6. Filling:
7. Mix all ingredients together.
8. spread each small ball paper thin and put two tablespoons filling making sure to keep a bit away from edge.
9. Leave it to rest again and then bake in 450 oven until cooked

pastry, flour, yogurt, olive oil, yeast, salt, sugar, warm water, filling, onions, meat, salt, black pepper, cinnamon, spice, yogurt, tahini, pine nuts, tomatoes

Taken from www.epicurious.com/recipes/member/views/lahm-beajeen-lebanese-meat-pastries-50073706 (may not work)