Lahem Ajin, Open Meat Pies

I remember how excited I was to walk in from school to see Sitto baking Lahem Ajin, those Open Meat Pies that are so loved in Aleppo. Sitto’s kitchen would be filled with the wonderful aroma of baking dough, meat, onions, and spices. I couldn't wait until she offered me one to gobble up.

I think the best part of these Syrian Meat Pies is making your own dough. There's never quite anything as rewarding as kneading it and then peeking into that pot about an hour later to see and smell that yeasty mound rising. It's addictive!

The other great part of this Syrian favorite is that you can make these in any shape you'd like. The Lebanese give it a different name, but the goodness is the same. Sitto's recipe is best made with ground lamb, certainly with her Dibis and lots of onions, mint, allspice and tomato. Leave out any one ingredient and it's just not the same at our house.

In the years since, I've tried store-bought versions but none even came close to my grandmother’s. Dear Sitto, I am so grateful that you taught me how to make your family's treasured meal. Its unique taste is again owed to the accent of her homemade Tamarind Syrup in her meat mixture. There is no discounting the importance of this Aleppo condiment and that recipe is in the cookbook. Each region in Syria has their cooking specialty, but years later, I learned that Aleppo has been famous for their particular cuisine. Lucky me...and you!

Lahem Ajin never stays very long in our family's freezers. It seems to be the one meal that's also a lunch, party favorite and midnight snack for anyone who's ever tried them! I know that when I make a stack, my children and grandchildren come running.