Alongside the millions of Europeans who settled in Argentina during the late 1800s and early 1900s, there were large numbers from the Middle East—particularly Syria and Lebanon, that came to South America as well. While Argentine dishes are typically based on Spanish and Italian cuisine, a few specialties from the Middle East have left their mark. One of these is the delicious empanada arabe. The combination of lemon, onion and tomato, combined with the flavour of the meat (typically beef) and the addition of fresh mint works perfectly together.

4 cups ground beef or beef diced finely

2 medium onions diced

3 tomatoes

2 red pepper

Bunch of fresh mint diced

Juice of 4 lemons

4 tsp. salt

To make the filling cut the beef into small cubes and then mix with finely chopped onions, diced tomatoes, peppers and lots of fresh mint.

Season with salt pepper and pour over the lemon juice.

Leave the mixture overnight or for a few hours so that it has time to marinade.

Remove the filling from the refrigerator. Pour off the juices released by the meat.

Place a tablespoon of filling in the centre of each empanada disc.

Fold the empanadas, sealing well with water.

Place the assembled empanadas on a lightly greased baking sheet. Bake in an oven preheated to 180ºC/355°F for approximately 20 minutes or until the dough turns golden brown.

Serve hot and with lemon wedges.

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