Lahme Bajin Tacos | Recipe by Chef Jean
Ingredients
Meat Pies 3 pc (recipe follows)
Pickled Red Onion 30 g (recipe follows)
Garlic Aioli 30 g (recipe follows)
Cheddar Cheese, grated 30 g
Tomato, minced 30 g
Lemon, grilled 2 slice
House Hot Sauce 40 ml (recipe follows)
- Warm meat pies in oven
- Add cheddar cheese, minced tomato, pickled red onion, and garlic aioli, in that order.
- Fold to form taco and place on the plate.
- Garnish with grilled Lemon and house hot sauce.
Meat Pies
Meat Mixture full recipe
Dough Recipe full recipe - Bake at 400 F for 10-15 min
Dough Recipe (20 small pies)
Flour 2 Cups
Yeast ½ Tbsp
Water 210 ml
Vegetable Oil 30 ml
Salt ¼ tsp
Sugar ½ tsp - Dissolve yeast and sugar in 100 ml warm water until it becomes frothy
- Add remaining 110 ml water and vegetable oil and mix in.
- Slowly add flour and salt to combine.
- Knead until you have a firm dough. (more water may need to be added)
Meat Mixture
Ground Beef 250 g
Tomato, finely chopped 100 g
Onion, minced 80 g
Tomato Paste ½ Tbsp
Garlic Cloves 3-4
Salt 1 tsp
Cayenne ¼ tsp
Paprika 1 tsp
Black Pepper ½ tsp
Pomegranate Syrup 1 Tbsp
Parsley, minced 2 Tbsp
Pine Nuts, chopped 50 g
Lemon Juice 30 ml
Cumin ½ tsp
Garlic Powder 1 tsp
Pickled Red Onion (1 kg)
Red Onion, Julienned 800 g
Vinegar, white 150 ml
Sugar 100 g
Cloves 3
Star Anise 3
Cinnamon Stick 2
Bay Leaves 2
Black Peppercorns 8
Coriander Seed 8
Chili Flake ½ tsp
Mustard Seed ½ tsp
Water 600 ml - Combine all ingredients except for red onion in a pot and bring to a boil. Lowe to a
simmer and cook for 5 minutes and then remove from heat. - Let sit for 5 minutes to allow it to infuse.
- Strain over julienned red onion.
Garlic Aioli (650 g)
Egg Yolk 2 ea
Corn Oil 480 ml
Dijon Mustard 15 g
Garlic Paste 15 g
Lemon Juice 30 ml
S&P to taste - Add egg yolk, dijon mustard, and garlic paste into a bowl or blender. Beat well until the
mixture is thick and creamy. - Slowly add corn oil, little by little, to ensure that the mixture doesn’t break. It’s very
important to do this very slowly. - Once Aioli is fully formed, season with salt and pepper. Finish with lemon juice
- Note: If multiple Aioli need to be made, make base without garlic and add any needed
flavoring at the end.
House Hot Sauce (400 ml)
Green Chilis, Roasted & Seeded 50 g
Vinegar, white 100 ml
Sugar 30 g
Water 200 ml
Garlic, minced 10 g
S&P to taste - After chilis have been roasted and seeded, add all ingredients into the blender and blend
until fully smooth. - Let sit for one hour and then pass through a fine mesh strainer.