The Lamb recipe is very dear to my family. The original recipe originates from an older Lebanese gentleman who was my grandmother’s neighbor in Buenos Aires, Argentina in the early 1980’s. He was a Lebanese carpenter, who was well into his 80’s at this time, was single and had no children. He shared this old family recipe of his with my grandmother, who went on to keep this tradition alive by making these empanadas for her family. My dad then adopted the recipe and would make them at home as I grew up. Naturally, I had to add this flavor to my empanada repertoire because it is a gem. The meat is ground with fresh vegetables and then seasoned with fresh squeezed lemon juice, and cumin, among other spices.
Ground Lamb, Ground Beef, Onions, Green Onions, Tomatoes, Red Bell Peppers, Fresh Lemon Juice, Spices
Dough Ingredients view here