Mini meat pizzas (lah magheen)

Posted: Fri, Dec 14 2007, 1:33 am Post subject: Mini meat pizzas (lah magheen)

Another one for shanie5...

mini pizza dough circles (found in the freezer of your supermarket)

Meat mixture:
about 1 1b. chopped meat
juice of 1/2 a lemon
a few generous squeezes of ketchup (be real generous!)
3-4 giant spoonfuls of prune butter (you want to be really generous with this as well; it gives the meat a real sweet, delicious flavor)
1 small onion, chopped
1/4 tsp. allspice
1/4 tsp. cinnamon
1/2 tsp. salt

Mix these ingredients together. The measurements don't have to be so exact; after making it enough times you get a feel for how the mixture should look.

Line a cookie sheet with parchment paper, & spray very lightly with pam. Lay out pizza dough circles on the cookie sheet, and generously spread meat on top of each circle of dough, covering the entire surface.

Bake at 350 for 20-30 minutes.

Platinum Member Joined: May 06 2007 Posts: 8521

I am having vegetarians over for shabbos lunch. Could this work in a vegetarian form? Does it keep well for shabbos day?
Can I use puffed pastry squares?
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Diamond Member Joined: Dec 04 2006 Posts: 2694

mimi you remind me of the story in mirrors and windows about the ladies with the pizza bagels. did youread that one? Laughing

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Mimi, what an interesting idea! I have no experience whatsoever with vegetarian beef, so I don't really know whether or not that would work out. My hunch is that it might not work out so well since the real beef lets out a lot of liquid which makes the dough very moist & delicious. But then again, I don't have experience with vegetarian beef, so it may come out fine.

I have never served these for shabbos lunch, but if you have a blech or another method of warming food up on shabbos morning, it should be fine.

greeneyes...where is that recipe from? is it part of another culture bc they're very big in argentina. (spelled lajmayin) j in spanish=ches sound

thats a syrian food!
syrian jews eat lachmajin (or however its spelled) on Shabbos.

Yup, it is definitely a sephardic food. I grew up in a sephardic area & my mom, who loves to try new things, would buy kibbe, lah magheen etc. & we loved it. This recipe is from my mom's friend whose husband was sephardic.

Platinum Member Joined: May 06 2007 Posts: 8521

No I don't know the pizza bagel story - what was it about?

As for the pizzas, what if I just put veggies?

Gold Member Joined: Jan 12 2006 Posts: 1724

What is "1/4 tsp. allspice "?
My family is so not into different type foods, but this sounds so good! can someone describe the flavor?

Mimi, do you mean raw veggies, or would you sautee the veggies first? I think sauteed veggies would be great. I would brush the dough circles with some oil, or spread some marinara sauce on & then top with veggies & bake.

Happy2beme, I put allspice into my pumpkin pie as well, if that gives you more of an idea of what kind of spice it is. It gives a great flavor.

Gold Member Joined: Jan 12 2006 Posts: 1724

greeneyes, I never heard of all spice, but I c ur from brooklyn so they must sell it here too. I thought it was some foreign thing Embarassed

cuz I see s/o form argentina was posting so I wanted the translation Smile

haha- gotta get more comfy with the spice aisle I see.

Platinum Member Joined: Jan 01 2006 Posts: 48159

now THAT'S different !!!

This is one of my favorite recipes and I make it all the time-- made it this shabbat, but I don't use ketchup, lemon juice or prune butter. Just tamarind and sometimes pomegranate.

I love this! (I love everything actually, but anyway...)

In my family they called it sfiha(the pizza is open sfiha, and the closed one is closed as a triangle), that is the way sefaradic from egypt call it, and there is a difference with this one. Yours sound sweet, mines is completely salty, no sweet meat. In the caterers here in america they do it sweet.
Both are good to me!!! Laughing

Posted: Sat, Dec 15 2007, 9:57 pm Post subject:

I read somewhere that you put two pizzas facing each other when baking and then they come apart, which makes it stay moist the entire time. I wonder how that works!

I also would make it garlicky, not sweet.

NOTE: Make sure your pizza dough is parve
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Posted: Sat, Dec 15 2007, 11:30 pm Post subject:

thanx again greeneyes-I look forward to trying it.
and maybe the vegetarian version too.
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Is there anything I can substitute for the prune butter? I don't have any...

Posted: Wed, Dec 26 2007, 10:41 pm Post subject:

I made it (spicy hungarian style) yum! it was a race to gobble it the fastest

Posted: Wed, Dec 26 2007, 10:50 pm Post subject:

where can I get prune butter?

dh has been begging me to make lachmajeen forever. he also loves kibbe and moroccan cigars. he's been working with like 80% syrians for years.