Lachmagine: Sephardic  Mini Meat Pizzas

Recipe by Leah Hamaoui for kosher.com

Here is another chance to fall in love with Sephardic food! Today, I’m excited to share a beloved classic: lachmagine (formerly known as lachma b’agine), which translates to “meat bread.” These mini meat pizzas are hearty, full of rich flavors, and hold a special place in my heart—growing up, they were a Shabbos day staple, and I fondly remember helping my mother make them.

Let’s be clear—these are not just ordinary meat pizzas! Each bite offers a delightful combination of beautifully seasoned meat layered atop perfectly chewy pizza dough. They’re addictive, delicious, and incredibly easy to prepare.

The magic begins with an infusion of lemon juice that adds a zesty kick to this savory appetizer. While there are many ways to make lachmagine, after much experimenting, I’ve found this recipe to be my favorite. Traditionally, women made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds makes this recipe even more accessible without compromising on flavor or texture. Serve these alongside a fresh salad and some creamy techinah, and get ready to be overwhelmed by the compliments!

 

Ingredients

For the Meat Topping:

• 1 pound (450 grams) ground beef
• 1 onion, finely diced
• 2 tablespoons Tuscanini Tomato Paste
• 1 tablespoon pomegranate molasses
• 1 tablespoon Gefen Parsley Flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 tablespoons freshly squeezed lemon juice (or Gefen Lemon Juice)
• 4 tablespoons tamarind paste (if unavailable, use prune butter)
• 1/4 teaspoon cinnamon
• 1 teaspoon curry powder

For the Dough:

• 1 package frozen pizza dough rounds

 

Directions

1. Preheat & Prepare:

Preheat your oven as directed on the pizza dough package.

Line a baking pan with Gefen Parchment Paper.

Arrange the frozen pizza dough rounds on the pan and gently poke each round with a fork a few times to prevent bubbling.

2. Mix the Meat Topping:

In a medium bowl, combine the ground beef, finely diced onion, tomato paste, pomegranate molasses, parsley flakes, salt, black pepper, lemon juice, tamarind paste (or prune butter), cinnamon, and curry powder.

Mix thoroughly until all ingredients are well incorporated.

3. Assemble the Lachmagine:

Spoon a generous, heaping amount of the meat mixture onto each pizza dough round.

Spread the mixture evenly over the entire surface of the dough, keeping in mind that the meat will shrink slightly as it bakes.

4. Bake:

Place the baking pan in the preheated oven and bake according to the dough package instructions or until the meat is fully cooked and the dough is golden and chewy.

5. Serve:

Remove from the oven and let cool slightly.

Serve warm with a side salad and a drizzle of creamy techinah for an unforgettable appetizer.

Enjoy these delicious, savory mini meat pizzas that capture the essence of Sephardic culinary tradition with every bite!