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Passover Dough and Lahamagene
Passover Dough and Lahamagene

Easy Peasy Passover Dough

I have been staring at this dough recipe for as long as I am married but never made it until this year. In the early years of my marriage, I went to others for Passover. When I started making seders, I felt like I needed to make it easy on myself.

This recipe is my mothers and it was so easy, I could kick myself for not using it sooner. I froze the dough and used it for lahamagene – those scrumptiously delicious Syrian meat pies, and mini pizza, which we ate as snacks.


2 C matza meal

1 C cake meal

2 ½ C water

2 TBS oil

1 tsp salt

½ tsp pepper

Mix together. Roll between 2 sheets of parchment paper and us a glass or cookie cutter to make circles.

One recipe of the dough yields about 40-50 circles.

Lahamagene Topping

  • 3 lbs. lean chopped meat, uncooked
  • 1 6 oz can tomato paste
  • 4 medium onions-chopped fine         
  • 3 TBS kosher salt
  • 1 tsp white pepper                             
  • 1 C tamarind sauce
  • 1 tsp. cinnamon         
  • 7 tsp. allspice
  • juice of one lemon
  • ½ C chopped walnuts (optional)

Topping Directions

  1. Sprinkle salt on onions and let rest, then squeeze all water out of onions.
  2. Add onions and remaining ingredients to meat.
  3. Put meat on dough and bake at 400 degrees for 20 minutes.