Lechem Ba'ajin

Bill and I first made this during our three-month stay in Israel in 2011. “Lechem Ba’ajin” means “Meat Pastry.” We found this recipe in a cookbook called Simply Israel by Gila Levine. Of course, we altered it somewhat, but it is still the same basic recipe. It is easy and fast to prepare and the blend of spices makes for a mouthwatering dish. 

“Tie-eem!” (That is Hebrew for “Delicious!”)

3 large onions, chopped

2 T extra virgin olive oil

1/2 lb white ground turkey

1/2 lb dark ground turkey

1/2 lb ground beef

1/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp cinnamon
1 tsp salt

1 tsp garlic powder

1 tsp cumin

2 tsp paprika
1/4 cup pine nuts
4-6 pita breads or 4 naan breads

In large pan, saute onions in olive oil, covered, until translucent. Add meat and spices. Cook uncovered until meat is done, stirring often. Stir in pine nuts. 

Place meat mixture on top of pita breads, distributing evenly. Place pita breads on baking sheet and bake in preheated 350° oven for about 10 minutes. Serve immediately.

Serves 4-6