Lehme B'agine are by far the easiest to prepare and most popular Syrian mazzah (Kibbe are maybe more popular...but they are SO labor intensive I only make them a couple times a year). Lehme's, though, are a mainstay every week. I included a recipe for dough, because I don't like using store-bough dough, although feel free to use them for a shortcut when necessary.








  • VictoriaDwek


  • 1 tsp dry yeast

  • 1¼ cup warm water, divided

  • 4 cup flour

  • 1 tsp salt

  • 2 Tbsp sugar

  • 2 Tbsp oil

  • 1⅓ lb ground beef

  • 1 cup temerhindi or oot*

  • ¾ cup ketchup

  • ¼ cup tomato paste

  • ¼ cup lemon juice

  • 1 onion, finely diced

  • 1 tsp cinnamon

  • 1 tsp allspice

  • 1 tsp garlic powder

  • 1½ tsp salt

  • ½ tsp black pepper

  1. To prepare dough, dissolve yeast and in warm water with sugar. Combine flour and salt in a bowl. Add yeast mixture and oil and knead well until soft dough forms. Place in a greased bowl and allow to rise for 1 hour.

  2. Divide dough into pieces and roll as thinly as possible. Cut into circles (I like making them mini, but you can use a round cookie cutter up to 3 inches wide). Place slightly apart on a well-greased baking sheet. Place trays with doughs immediately into freezer to keep from rising further.

  3. Preheat oven to 350F.

  4. In a separate bowl, combine temerhindi, ketchup, tomato paste, lemon juice, spices, and onion. Add in ground beef and mix well until sauce and meat is thoroughly combined.

  5. Remove doughs from freezer and generously top with meat mixture. Meat will shrink when baking, so pile on extra.

  6. Bake for 25 minutes or until bottom of doughs are lightly browned. Serve with hummos or techineh.

  7. *Where to find temerhindi? Any grocery store in Flatbush, Brooklyn or Deal, NJ. Major Lakewood stores should also carry it, as there is a sizable Syrian community in Lakewood. Beware - a jar of temerhindi runs from $14-$17. I use it in most Syrian dishes and long the tangy taste.




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