Laffa, beef and Israeli salad with pine nuts

Middle-East favourite with a fresh Israeli salad.

  • place PRE 30 mins
  • place COOK 15 mins
  • place SERVES 2
  • printicon

This is delicious for breakfast, lunch or dinner time! A variation on the Lahm Bi Ajin — the Lebanese meat pie.

  • Heat the sunflower oil in a large saucepan. Add, the onion, beef, parsley, salt, pepper, turmeric and cumin. 
  • Cook for approximately 5 minutes at high temperature stirring at all time until the mixture is cooked but not dry, and the water has almost disappeared. 
  • Mix the salad together, season and add enough lemon juice and olive oil to coat. Taste and add more if needed.
  • Warm the laffa breads and spread with hummus. Top with Israeli salad and the warm meat. Sprinkle with pine nuts and serve immediately, while warm. 

For the beef

2 - 3 tbsp sunflower oil

400 - 450g minced beef

1 onion, grated

20g fresh flat parsley, chopped

Salt and pepper

1 heaped tsp each of turmeric and cumin

For the salad

1 cucumber, cut in very small cubes

2 large, firm tomatoes cut in very small cubes

4 spring onions, cut in small slices

2 small carrots, finely chopped 

A small piece of white cabbage washed and cut in small pieces/chopped

Juice of 1 lemon 

1 - 2 tbsp olive oil

On the side: 

2 large laffa breads

One pot of hummus 

50 - 75g roasted pine nuts

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