Tonia’s Sandwichet Lahmeh ( Tonia’s Meat Sandwiches)

Tonia’s version of meat sandwich or Lahmeh bil Ajin or meat pie........

Ingredients:

Dough:

5 cups Flour

1 cup Milk

1 cup Butter

1 tablespoon instant dry Yeast

1 tablespoon Sugar

Filling:

500g Minced Meat

1 Egg

1 Onion grated

1 Potato grated

1 Green Pepper grated

Seasoning: salt, pepper, cinnamon

Glazing:

 1 egg beaten

For the dough, mix the flour, yeast & sugar. Rub the butter with the flour mix. Add milk to form a soft dough. Let it rest for abit. In the meantime, prepare the filling. Mix all the filling ingredients together.

Roll half the dough on a floured surface. Cut circles with cutter ( 8cm) or tea cup. It would make about 18 sandwiches.

Add a heaped  teaspoon of filling in the middle of the circle & spread them in a line in the centre of the circle. Take opposite sides of the circle & close them together in the middle.

Put the Meat sandwich in greased tray.  Glaze each with the beaten egg. Repeat with the second half of the dough. It should make in total about 45 sandwiches.  Glaze each with the beaten egg. Keep spaces between the sandwiches.

 Cook in a medium hot oven till they are golden.

Rosto

Rosto is minced meat rolls filled with pistachio/olives/boiled eggs. It is a delicious starter and the filling can be one of your personal choice. Last Christmas we filled the rolls with cooked cranberries and added a bit of red wine to the meat!! Delicious!!

Ingredients:

500g Minced Meat

1 Egg

5 cloves crushed garlic ( I used garlic puree)

Seasoning: Salt, Pepper, Cinnamon

Filling: Pistachios (soaked in hot water than peeled) or pitted olives ( green   or black) or boiled eggs or cooked cranberries........

Mix the meat, egg, garlic and seasoning together. Divide the mixture in half.

pistachio

Green Olives

Take the first half spread it on cling film in a rectangular shape with ½ cm thickness. Spread the filling of your choice.

Roll it with the help of the cling film (make sure to keep the cling film on the outside!). Once rolled, twist the cling film on both ends & put in fridge for 20 min so the roll will stick together. Repeat with the other half.

Another option is to cover the boiled egg individually in your hand & then wrap them in cling film & put them in fridge for 20 min.

After 20 min, remove the roll from fridge, peel the cling film off. Seal the meat in a sauce pan on the hob . If your sauce pan doesn’t go in the oven, move the roll carefully to an oven tray. Before putting it in oven, add ½ cup of water ( or red wine if you like a bit of festivities!) in saucepan/ tray.

Then put it in hot oven gas mark 5 (350F) for 15- 20 min. Check on the rolls half way cooking and turn them to keep them golden all around.

Rosto stuffed olives  & egg

Rosto stuffed Pistachios

Leave it to cool for 1hr before cutting it into slices of 1/2cm thick.

Sahtein!