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عربي Main course

Eash Bel Laham or Meat Tart

0
20 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 g
For the dough:
2.5 cups
All purpose flour
1 piece
Eggs, slightly beaten
0.25 cup
Nido® Full Cream Milk Powder
0.5 cup
Vegetable Oil
1 tsp
salt
0.5 cup
Water
1 g
For the stuffing:
2 tsp
Vegetable Oil
1 Small
Onions, finely chopped
1 Small
Leek, cleaned and finely chopped
3 Cloves
Garlic, finely chopped
2 cubes
MAGGI® Chicken Bouillon
0.5 cup
Water
0.33 cup
Tahini
0.67 cup
Labneh
2 tbsp
Lemon juice
2 tbsp
Coriander leaves, chopped
1 Small
Tomatoes, diced
1 tbsp
Sesame seeds

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Nutrition Value

Information per serving
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Instruction

20 Minutes
Step 1
0 Min
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.
Step 2
0 Min
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.
Step 3
0 Min
Add MAGGI® Chicken Bouillon cubes and water and continue cooking until meat is fully done and water is absorbed.
Step 4
0 Min
Meanwhile combine tahini, labneh, lemon juice and coriander leaves in a mixing bowl and set aside.
Step 5
0 Min
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.
Step 6
0 Min
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.
Eash Bel Laham or Meat Tart

Step 1 of 6

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.

Eash Bel Laham or Meat Tart

Step 2 of 6

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.

Eash Bel Laham or Meat Tart

Step 3 of 6

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

Eash Bel Laham or Meat Tart

Step 4 of 6

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

Eash Bel Laham or Meat Tart

Step 5 of 6

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.

Eash Bel Laham or Meat Tart

Step 6 of 6

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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