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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)

  1. Warm meat pies in oven
  2. Add cheddar cheese, minced tomato, pickled red onion, and garlic aioli, in that order.
  3. Fold to form taco and place on the plate.
  4. Garnish with grilled Lemon and house hot sauce.
    Meat Pies
    Meat Mixture full recipe
    Dough Recipe full recipe
  5. 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
  6. Dissolve yeast and sugar in 100 ml warm water until it becomes frothy
  7. Add remaining 110 ml water and vegetable oil and mix in.
  8. Slowly add flour and salt to combine.
  9. 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
  10. 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.
  11. Let sit for 5 minutes to allow it to infuse.
  12. 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
  13. Add egg yolk, dijon mustard, and garlic paste into a bowl or blender. Beat well until the
    mixture is thick and creamy.
  14. Slowly add corn oil, little by little, to ensure that the mixture doesn’t break. It’s very
    important to do this very slowly.
  15. Once Aioli is fully formed, season with salt and pepper. Finish with lemon juice
  16. 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
  17. After chilis have been roasted and seeded, add all ingredients into the blender and blend
    until fully smooth.
  18. Let sit for one hour and then pass through a fine mesh strainer.

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