Lehme B’Agine
  • 1 24 count package frozen mini pizza dough rounds
  • 1 pound ground beef
  • 1 cup prune butter
  • ¾ cup ketchup
  • ¼ cup tomato paste
  • ¼ cup lemon juice
  • 1 onion, very finely diced
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon coarse black pepper
  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and place 12 rounds on each baking sheet. Let thaw and rise.
  2. Prepare the meat topping. In a medium bowl, combine prune butter, ketchup, tomato paste, lemon juice, onion, cinnamon, allspice, garlic powder, salt, and pepper. Add ground meat, a little bit at a time, mixing very well until completely combined.
  3. Top doughs with a generous amount of the meat mixture (overestimate, as the doughs will grow in the oven while the meat shrinks). Bake for 18-23 minutes, depending if you like them softer or a little crispier (if rewarming, bake for the lower amount of time). Serve with chummos or techinah.
Recipe by Between Carpools at https://betweencarpools.com/basics-how-to-make-syrian-lehme-bagine/