Recipe: Tasty Open-faced meat pies - lahem bi ajeen

Open-faced meat pies - lahem bi ajeen. Lahm bi Ajeen is a Middle-Eastern meat pie with a punch of flavor. A thin crispy dough topped witha delicious meat mixture, they are hard to resist! Another popular version known as "sfiha" in Arabic, is an open-faced meat pie with the sides pinched up on all four corners.

Open-faced meat pies - lahem bi ajeen One traditional way of making such pies Apparently it can be made differently but we LOVE this version! It's the flat open one that you could Our meat pie recipe is easy to make especially if you use pre-made flat bread or thin-crust pizza. Lahm bi ajeen (also transliterated as laham b'ajeen or called lahmajun or lahmajoun) is usually described as Middle Eastern meat pizza, but there are some ways that the comparison doesn't begin to do justice to lahm bi ajeen's unique flavor. You can cook Open-faced meat pies - lahem bi ajeen using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Open-faced meat pies - lahem bi ajeen

  1. It's of - For the dough:.
  2. You need 8 cups of flour.
  3. You need 2 tablespoons of dried yeast dissolved in ½ cup warm water.
  4. Prepare 3 1/2 cups of water.
  5. You need 1/2 cup of vegetable oil.
  6. Prepare 1 teaspoon of salt.
  7. Prepare 1 teaspoon of sugar.
  8. Prepare of - For the meat mixture:.
  9. You need 1 kg of finely ground beef.
  10. You need 1 kg of onions, finely chopped.
  11. Prepare 2 kg of tomatoes, finely chopped.
  12. You need 2 tablespoons of tomato paste.
  13. You need 1 of green pepper, finely chopped.
  14. Prepare 3 cloves of garlic.
  15. You need 1 teaspoon of salt.
  16. It's 1/4 teaspoon of hot red pepper powder.
  17. It's 1/2 teaspoon of black pepper.
  18. Prepare 2 tablespoons of pomegranate syrup, if available.

Sure, each dish is thinly rolled dough baked with toppings. Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply delicious. The dough is basically like a pizza dough and they are either served open face like a mini pizza or sometimes the meat is wrapped. Lahm bi ajin meat pies are ready when the crust on the edges is golden.

Open-faced meat pies - lahem bi ajeen step by step

  1. Mix well all the dough ingredients together, except the vegetable oil..
  2. Add in the oil gradually while mixing the ingredients by hand. Continue kneading until you get a firm dough. Don't hesitate to add some more water if needed..
  3. Cover the dough with a kitchen cloth and leave it to rest for about 2 hr 30 min in a warm place until it rises and doubles in size..
  4. Knead the dough again after dipping your hands in flour, and divide it into balls the size of a golf ball. Leave it to rest for 30 more minutes..
  5. Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness..
  6. To prepare the meat mixture: put all the ingredients together and mix well..
  7. Spread 2 tablespoons of the mixture on the surface of each dough piece..
  8. Slightly grease two oven trays with olive oil and place the lahem bi ajeen on them. Bake in the oven at medium heat for about 20 min or until the bottom of the dough turn lightly brown and the meat is well cooked..
  9. Serve warm with plain yogurt or with laban ayran, a salty yogurt drink..
  10. Note: You can find the recipe of 'Salty yogurt drink' in my profile.

By any chance would you happen to know an approximate caloric value for these? Thanks in advance, I could eat these and the spinach filled pies all day long but am trying to watch my figure I'm lucky to live near Dearborn. This traditional open-faced pizza-like meat pie tastes better using ground mutton or even lamb meat. Take a walk on virtually any street in Lebanese cities, you will run into a recurring theme, a ubiquitous "delicacy" store that is on almost every corner, but it's not Starbucks! We're talking here about Lebanese bakeries, aka "furen," Arabic for "oven.".

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