Petite Madeleine : Lahme Bi Ajeen; Hamentashen

I am a Moroccan-French-Italian American born hybrid that spent 11 years in Israel. I don't know what else to say except; food is definitely part of my lifestyle. I never really knew I was originally from Syria, but I secretly always had this love for Syrian food. When I was a kid one of my mothers best friends would make Kebe and Lachme Bi Ajeen all the time. Kids; for some reason we just stuff our mouths without asking what it is, or how to make it, as a result, just like that we miss out on one of our favorite foods until someone else magically makes it. That magically happened when I stayed with my cousins in NYC. Emily Amos. She makes animalistic Lahme. Oh my... I would sneak some before and after the meal WITH Celine (yep, I just ratted you out) when no one was looking, not that Emily would mind *embarrassed face*.
A year after being re-introduced to Lahme Bi Ajeen, I was in Jerusalem running some Friday errands at the Shuk with another one of my cousins when our noses directed to this hole in the wall that had magical scents wafting out of every direction. I am one of those OCD people that cannot eat something that is not 100% sanitary. Complete germaphobe. But there is something about the little pots of authentic Mamma food; seeing this little family business was just emotionally beautiful and mouth watering. The mother and father not speaking anything other than strict Syrian just sat there rolling, baking, stirring with love radiating out of their beautiful smiles. Their son, this gorgeous boy, around 18 years old was the narrator, business manager, waiter, seater and translator. The whole ambiance was just magical. We didn't even order anything specific, we asked for whatever was at hand. The generosity was from another world. As we sat to eat I was in complete and utter shock how every bite of such simple food can hold so much flavor. My cousin just stared at me and said, "you do know that we are originally from Demascus, Syria, right?" Our great great grandfather, Rabbi Yoshiyahu Pinto was the Av Beit Din of Aram Tzova, Allepo. DUH! Thats when it all made sense to me. There are foods we love; taste buds and all. But when a type of food hits home, you know its part of your DNA. Now that I babbled on and on.. yes, the recipe.

What You'll Need:
Makes 30 Hamentashen or regular Lachme Bi Ajeen (generously filled)
Preheat Oven 375 Degrees F.
For the Crust you can use your favorite pizza dough rolled out or just buy those ready made pizza dough rounds at your local kosher market.

Filling:

1 Lb Ground Meat
1 Large Tomato- Finely Chopped
1 Purple Onion- Finely Chopped
3 Cloves Crushed Garlic
1 Tsp Crushed Black Pepper
3 Tbsp Tamarind Paste
1 Tbsp Parsley- Finely Chopped
Salt to Taste

[For some odd reason I forgot to add the Parsley this time, but it is recommended, gives a pop of color and flavor.] In a bowl combine all your ingredients, you can let it all sit in the refrigerator for the flavors to all marinade, but that's not a must. Have your pizza rounds ready, give them a few soft pokes with a fork so that the air doesn't get trapped inside and explode while baking. If you are making regular Lahme Bi Ajeen, just top your rounds generously then flatten the meat. If you are going for Hamentashen place about a Tbsp of meat in the center of your round and then using water on your fingers as a glue, fold and pinch your sides into a Hamentashen shape. Place in the oven for half an hour, or until nice and golden [depends on your oven]. The Tamarind paste makes a nice caramel coat over the crust and meat. A true delight.

Serve as an appetizer or a delicious side with Tahini as your dip.