MEAT FILLING:

1 lb. ground lamb & beef (or all beef, if desired)
2 med. onions, chopped fine
1/2 c. minced parsley
1 red pepper, chopped fine
1/2 green pepper, chopped fine
1 can (16 oz.) Italian style tomatoes
2 tbsp. tomato paste
2 tbsp. flour
1 tsp. crushed dried mint
1 clove garlic, mashed
2 tsp. salt
1 tsp. paprika
1/4 tsp. cayenne pepper

NOTE: Meat should be not too fat or too lean.

Use Pillsbury's tube biscuit mix, flour tortillas, or your favorite bread dough.

Roll each ball into a circle of about 6 inches in diameter, sprinkling a little flour on surface and rolling pin as needed. Place circles on greased cookie tray. Spread 2 or 3 tablespoons of meat mixture over entire surface of circle.

Bake in preheated 450 degree oven. Place tray on lower rack for 6 minutes, then on upper rack for 6 minutes. Lahmajoons should be slightly brown on the bottom and meat mixture sizzling and light brown when done. Serve hot with lemon wedge. Yields 14 meat pies.

NOTE: Meat pies may be baked and frozen. Freeze with meat sides faced together and pack in a plastic bag, secured tightly with a twister seal. To reheat, place pies in pairs on a cookie sheet in hot oven for 5 minutes, turning once.