Laham Abjeen Hamantaschen

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

Calories 752.48 kcal


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.
Tried this recipe?Tag %eitan% on Instagram!
Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts