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A Sephardic Classic

Photography by Chay Berger
Food Prep by Leah Hamaoui

Another month, another chance to get you to fall in love with Sephardic food!

Today I want to discuss lachmagine, formally known as lachma b’agine, meaning meat bread. Lachmagine are mini meat pizzas, and they’re hearty, with a rich flavor combination. Growing up, lachmagine was a classic appetizer that was served every single Shabbos day, and I loved standing at my mother’s side and helping her make them.

Let’s be clear though — and allow me to be a bit dramatic — these are not just meat pizzas! These have a full layer of beautifully seasoned meat followed by a perfect chew of pizza dough in every bite. They’re addictive and delicious and so easy to make!

The magic begins with an infusion of lemon juice, which adds a zesty kick that elevates this savory appetizer. There are various ways to make it — I’ve tried them all — and after much experimenting, this recipe truly is my favorite! Obviously, women originally made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds make these super easy to make without compromising on the flavor or texture. Serve it with a salad and some creamy techinah and get ready to be overwhelmed with compliments.



  • 1 pkg frozen pizza dough rounds (I use Mazor’s company)
  • 1 lb (450 g) ground beef
  • 1 onion, finely diced
  • 2 Tbsp tomato paste
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp parsley flakes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1½ Tbsp freshly squeezed lemon juice
  • 4 Tbsp tamarind paste
    (if not available, use prune butter)
  • ¼ tsp cinnamon
  • 1 tsp curry powder

Mix all ingredients except for the pizza dough in a bowl until well combined.

Line a baking pan with parchment paper. Lay out pizza rounds and poke the dough in a few spots with a fork.

Place a heaping spoonful of the meat mixture onto each pizza round, making sure to cover the whole circle, as it will shrink while baking, and spread it out evenly.

Once you’re done, pop them into the oven on the middle rack for approximately 15 minutes and then turn your oven to broil for 4–5 minutes. Don’t put them on the top shelf, because they’ll get burnt.

Basically, get a chair and sit in front of your oven to babysit them. Then you’re sure to get a nice crisp!


Don’t let the pizza dough rounds defrost, as it will make them difficult to work with. Assemble them while they are semi-frozen so you can apply the meat easily.

These freeze beautifully! Store them in an airtight container for up to a month. (I store them in a ziplock bag.)

When reheating on Shabbos, allow them to come to room temperature first, and then put them on the hot plate for a few minutes, making sure not to let them dry out. If reheating during the week, just rewarm at 350°F (175°C) for a couple of minutes.


(Originally featured in Family Table, Issue 880)

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