From savory dough pastries and pies to countless varieties of bread and mouthwatering sweet treats, the Lebanese are known widely for our baked goods.
Of all our many meat pastries, Lahmeh b Ajin is by far the most popular and well-known. You may have heard of Lahmajun, which is the same delicious dish just spelled differently. Round dough pies are topped with a very savory mixture of ground lamb, fresh herbs and spices, and a hint of sweetness from one of our favorite ingredients: pomegranate molasses. Topped with pine nuts and baked until piping hot, these slightly spicy personal meat pies are totally irresistible. 
MAKES EIGHT 9-INCH LAMB PIES
2 pounds Ajin (here), at room temperature
¼ cup unbleached, all-purpose flour, for the work surface and dough
¼ cup extra-virgin olive oil
LAMB FILLING
1½ pounds finely ground lamb
1 medium yellow onion, finely diced
1 small bunch fresh flat-leaf parsley leaves, finely minced
2 tablespoons pomegranate molasses (Dibis Rahman, see here)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
1 cup pine nuts
8 small lemon wedges, for finishing (optional)
Preheat the oven to 450°F.
Make the pies: Lightly flour a clean work surface or cutting board. Place the ball of dough in the center of the floured surface area and lightly sprinkle with flour on top. Using a dough cutter or sharp knife, cut the dough into two equal halves and then cut each half into quarters for a total of 8 pieces.
Using your fingertips, take each dough segment individually and tuck the dough under itself. Then, stretch it out gently into a very smooth and flat circular shape. Place the dough on the floured surface and smooth it out gently, then roll it until it is about 9 inches in diameter and ¼ inch thick. Repeat with the remaining 7 dough pieces, creating equal-size dough pies. Set the dough pies aside momentarily.
Make the topping for the pies: In a large mixing bowl, combine the ground lamb with the onion and parsley. Pour in the pomegranate molasses and season with salt, pepper, and allspice. Using your hands, thoroughly mix the ingredients together until they are well incorporated. Then, knead the mixture with your fists to achieve a smooth, pastelike consistency.
Lightly brush two large baking sheets with olive oil. Place 2 dough pies on each baking sheet, making sure there is space between them. Place about 4 to 5 tablespoons of the meat mixture onto each dough pie and spread evenly using your hands, so that there is a smooth, thin layer of meat all the way to the edge of the pies. Press the meat filling into the dough, then press in about 1 tablespoon of untoasted pine nuts on the top of each pie.
Bake on the center and top racks of the preheated oven for about 10 to 12 minutes, or until the meat is completely cooked through and browned, and the pies are bubbly and golden brown. When ready, the pie edges should slightly curl and develop a crisp outer crust. Repeat using the rest of the pies and filling.
Serve immediately. If using, squeeze one small wedge of lemon on each pie just before serving.
Note You will need a rolling pin (an Arabic one if possible, see here).
