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Try SavoraSavory Kleeja Tart with Spiced Lamb and Loomi
A delightful savory twist on the traditional Kleeja biscuit, featuring a delicate shortcrust pastry filled with tender spiced lamb and sweet caramelized onions. The addition of Loomi (black lime) adds a unique Middle Eastern flair, reminiscent of Kabsa.
Ingredients
- Whole wheat flour1 1/2 cups
- Clarified butter (Samneh)1/2 cup
- Salt1/4 teaspoon
- 3-4 tablespoons Water
- Lamb shoulder1 pound
- Onions2 medium
- Olive oil2 tablespoons
- whole Loomi (black lime)2
- Cumin1 teaspoon
- Coriander1 teaspoon
- Turmeric1/2 teaspoon
- Cardamom1/4 teaspoon
- Cinnamon1/4 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Prepare the Kleeja Pastry: In a bowl, combine whole wheat flour and salt. Rub in the clarified butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Wrap and chill for at least 30 minutes.
Prepare the Lamb: Season the lamb shoulder with salt, pepper, cumin, coriander, turmeric, cardamom, and cinnamon. Slow cook the lamb until very tender. Shred the lamb with two forks.
Caramelize the Onions: Thinly slice the onions. Heat olive oil in a pan over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized (about 20-30 minutes).
Combine Filling Ingredients: In a bowl, combine the shredded lamb and caramelized onions. Grind the Loomi (black lime) into a powder and add to the lamb mixture. Mix well.
Assemble the Tart: Preheat oven to 375°F (190°C). Roll out the chilled pastry dough on a lightly floured surface. Carefully transfer the dough to a tart pan. Trim the edges and crimp decoratively.
Emboss the Crust: Use a Kleeja mold or a fork to create a honeycomb pattern on the crust.
Fill and Bake: Fill the tart crust with the spiced lamb and onion mixture. Bake for 25-30 minutes, or until the crust is golden brown.
Cool and Serve: Let the tart cool slightly before slicing and serving. Enjoy warm!
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