For the past month I have been trying to come up with a new Hamantaschen recipe that no one has done yet. Easier said than done! I really had to put on my thinking cap to come up with these Laham Abjeen Hamantaschen.
Laham Abjeen have always been one of my favorites. I tried them once at a fancy bar mitzvah kiddish and I instantly fell in love with them. My Laham Abjeen Hamataschen are a great, savory version of everyones favorite Purim cookie. They add a Persian flare to your Purim Seuda!
Laham Abjeen Hamantaschen
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon dry yeast, dissolved in 2 tbsp warm water
- 1 tablespoons vegetable oil
For the Meat:
- 1 lb ground beef
- 1 onions, finely chopped and squeezed of excess liquid
- 3 tablespoons tomato paste
- Juice of half a lemon (about 3 tablespoons)
- 3/4 cups tamarind concentrate
- 1 tablespoons kosher salt
- 1/4 cup vegetable oil
- Pine nuts for garnish
- To make dough, combine the flour and salt in a large mixing bowl. Add the dissolved yeast and mix well. And the vegetable oil and mix again. Gradually add 1 cup of warm water, kneading until a soft dough is formed.
- Cover with a clean towel and let rest in a place warmer than room temperature for 1 hour.
- Preheat the oven 350 Degrees Fahrenheit.
- To make the filling, combine the beef, onion, tomato paste, lemon juice, tamarind, allspice, and salt. Mix well.
- Once the dough has risen, remove a ball of dough, 1 inch in diameter, and place it on a lightly floured surface.
- Using a rolling pin roll it out until it is 5 inches in diameter.
- Spoon a heaping tablespoons of the meat filling into the center of the rolled out dough.
- Next, pinch the edges together to make a triangle.
- Bake for 20 minutes or until the top starts to brown on a baking sheet lined with parchment paper.
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