Rosh Hashanah Lahmajin

A Rosh Hashanah twist on classic lahmajin, with seasoned ground beef, tamarind, pomegranate molasses, and silan for the perfect balance of savory, tangy, and sweet. Finish with fresh pomegranate seeds for a beautiful holiday touch.

Makes: 24 pieces
Prep Time: 20 minutes + 1 hour to thaw
Cook Time: Approximately 25 minutes
Oven: 350°F

Ingredients

• 1 package Mazor’s 24-piece frozen pizza dough
• 1½ lb ground beef
• 1 medium onion, puréed
• 1 (6 oz) can tomato paste
• Juice of ½ lemon
• 1 tbsp allspice
• 3 tbsp tamarind
• 1 tbsp pomegranate molasses
• 1 tbsp silan (date syrup), plus more for brushing
• 2 tbsp oil, for greasing the parchment paper
• Pomegranate seeds, for topping

Instructions

1. Thaw the dough
Remove the frozen pizza dough from the freezer and let it sit at room temperature for about 1 hour, or until thawed.

Preheat the oven to 350°F.

2. Prepare the onion
Line a bowl with three strong paper towels and place the puréed onion on top.

Gather the paper towels around the onion and squeeze firmly to remove as much moisture as possible. Discard the liquid.

3. Make the meat mixture
In a large bowl, combine the drained onion with the ground beef, tomato paste, lemon juice, allspice, tamarind, pomegranate molasses, and 1 tablespoon of silan.

Mix until everything is well combined.

4. Prepare the dough
For a crispier lahmajin, simply use the thawed dough circles as they are.

For a slightly thicker, doughier texture, reroll each piece of dough and flatten it into a circle approximately the size of the palm of your hand.

Line two baking sheets with parchment paper and grease each sheet with 1 tablespoon of oil. Arrange approximately 12 dough circles on each tray.

5. Add the meat
Place 1 heaping tablespoon of the meat mixture onto each dough circle.

Gently press the meat into the dough, spreading it slightly while leaving a small border around the edge.

Brush the top of each lahmajin with a little additional silan.

6. Bake
Bake at 350°F for approximately 25 minutes, or until the dough is golden brown and the meat has developed a deep brown color and is fully cooked.

The Rosh Hashanah Touch 🍎🍯

Once baked, top each lahmajin with fresh pomegranate seeds. They add beautiful color, freshness, and a festive touch for the Rosh Hashanah table.

Recipe by Oshrat Emrani · Instagram @spicebetweenus