Recipe: Open-faced meat pies - lahem bi ajeen

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Overview Open-faced meat pies - lahem bi ajeen

Open-faced meat pies - lahem bi ajeen.

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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! Lahm bi ajeen is essentially the Lebanese version of a meat pie.

Open-faced meat pies - lahem bi ajeen The final product is a beautiful golden baked dough topped with an aromatic meat mix. Lahm bi ajeen (Open meat pies) Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. Bread and meat really is the basic stuff of life that has enough magic in it to get you through the most difficult of days.
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Ingredients Open-faced meat pies - lahem bi ajeen are:

You Set Up of - For the dough:.
Set Up Here 8 cups of flour.
Set Up 2 tablespoons of dried yeast dissolved in ½ cup warm water.
You Need 3 1/2 cups of water.
You Need 1/2 cup of vegetable oil.
You Set Up 1 teaspoon of salt.
Prepare 1 teaspoon of sugar.
Prepare of - For the meat mixture:.
You Need 1 kg of finely ground beef.
You Need 1 kg of onions, finely chopped.
You Need 2 kg of tomatoes, finely chopped.
You Need 2 tablespoons of tomato paste.
Set Up 1 of green pepper, finely chopped.
You Need 3 cloves of garlic.
Prepare 1 teaspoon of salt.
Set Up 1/4 teaspoon of hot red pepper powder.
You Need 1/2 teaspoon of black pepper.
You Need 2 tablespoons of pomegranate syrup, if available.

This post may contain affiliate links. Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread topped with a rich, warm spiced ground beef, tomato and onion mixture. Serve these Lebanese meat pies with yogurt, a simple salad soup or hummus.

Here's how to make Open-faced meat pies - lahem bi ajeen step by step

Mix well all the dough ingredients together, except the vegetable oil..
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..
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..
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..
Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness..
To prepare the meat mixture: put all the ingredients together and mix well..
Spread 2 tablespoons of the mixture on the surface of each dough piece..
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..
Serve warm with plain yogurt or with laban ayran, a salty yogurt drink..
Note: You can find the recipe of 'Salty yogurt drink' in my profile.

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 within the dough like a turnover. sfiha How does this food fit into your daily goals? Although each country prepares these yummy meat pies in its own way, the basic method is the same: yeast dough with minced meat topping or filling. The difference is in the spices, meat marinade, and crust. .

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