Eash Bel Laham or Meat Tart

Name: Eash Bel Laham or Meat Tart
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 6 Servings
Cuisine: Arab
Ingredients: 1 gram For the dough:; 2 1/2 cups All purpose flour; 1 piece Eggs slightly beaten; 1/4 cup Nido® Full Cream Milk Powder; 1/2 cup Vegetable Oil; 1 teaspoon salt; 1/2 cup Water; 1 gram For the stuffing:; 2 teaspoons Vegetable Oil; 1 Small Onions finely chopped; 400 grams Minced lamb; 1 Small Leek cleaned and finely chopped; 3 Cloves Garlic finely chopped; 2 cubes MAGGI® Chicken Bouillon; 1/2 cup Water; 1/3 cup Tahini; 2/3 cup Labneh; 2 tablespoons Lemon juice; 2 tablespoons Coriander leaves chopped; 1 Small Tomatoes diced; 1 tablespoon Sesame seeds

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Easy

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20 Min

Experiment with creating these savory, delightful meat tarts and impress your guests. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

6 Servings

Water

1 g

All purpose flour

2.5 cups

Egg, slightly beaten

1 piece

Nido

0.25 cup

Vegetable Oil

0.5 cup

salt

1 tsp

Water

0.5 cup

Water

1 g

Vegetable Oil

2 tsp

Onions, finely chopped

1 Small

Minced lamb

400 g

Shallots, chopped finely

1 Small

Garlic, finely chopped

3 Cloves

MAGGI® Chicken Bouillon

2 cubes

Water

0.5 cup

Tahini

0.33 cup

Yoghurt

0.67 cup

Lemon juice

2 tbsp

Coriander leaves, chopped

2 tbsp

Tomatoes, diced

1 Small

Black seed

1 tbsp

Utensils and appliances

Nutritional Information

Carbohydrates

44.32 g

Energy

681.33 kcal

Fats

44.93 g

Protein

30 g

Recipe steps

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In a large bowl, combine flour, egg, NIDO® Full Cream Milk Powder, vegetable oil and salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form a soft dough. Roll out and layer the bottom of a 3 cm deep dish.

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Meanwhile, prepare the filling by heating vegetable oil in a large pan, add onions and cook until soft. Add meat, cumin, leeks and garlic and cook until meat is half cooked.

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Add MAGGI® Chicken Bouillon cubes and water and continue cooking until meat is fully done and water is absorbed.

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Meanwhile combine tahini, labneh, lemon juice and coriander leaves in a mixing bowl and set aside.

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Remove tart pan from the fridge, discard plastic film and pour meat mixture over dough. Pour tahini sauce over meat and spread to fully cover the meat, arrange tomato slices and sprinkle sesame seeds on top as an optional garnish.

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Bake tart in a preheated oven at 180°C for 25-30 mins until dough is cooked and filling is firm. Allow to cool slightly, cut into slices and serve.

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Eash Bel Laham or Meat Tart

Nutritional facts per serving

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Eash Bel Laham or Meat Tart

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Utensils and appliances

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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