Recipe: Delicious Meat pies: Lahm B3ajeen

Meat pies: Lahm B3ajeen. The meat pies were very delicious. So I took the recipe and tried it when I came back to Amman. Lahm bi Ajeen is a Middle-Eastern meat pie with a punch of flavor.

The literal meaning of the word in Arabic translates to "meat in the dough." 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. 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.". You can cook Meat pies: Lahm B3ajeen using 14 ingredients and 22 steps. Here is how you cook that.

Ingredients of Meat pies: Lahm B3ajeen

1. It’s 1/4 kg of ground meat.
2. It’s 1 of big onion.
3. It’s 2 of tomatoes, medium size, red.
4. It’s 1/2 teaspoon of cinnamon.
5. It’s 1/4 teaspoon of black pepper.
6. You need 1/2 teaspoon of pepper.
7. It’s 1 teaspoon of salt.
8. Prepare of Dough ingredients:.
9. Prepare 4 cups of white flour, or 2 cups white & 2 cups whole wheat.
10. It’s 2 teaspoons of fast rising yeast.
11. It’s 2 tablespoons of milk.
12. You need 3 tablespoons of olive oil.
13. It’s of salt to taste.
14. You need of water start with 1.5 cups and add for workable dough.

Lahm b'ajeen – Lahmacun – Lahmajoon. Find this Pin and more on Recipes around the world ! by Lahm bajeen Flat bread pies, or mini "pizzas" baked with any of the following toppings: ground beef This pizza-like, thin, round dish, topped with herbs and minced meat (also known as Turkish Pizza. The flavor of Joyce's homemade minced meat pies is incredible. These don't last long and it's always better to make a lot.

Meat pies: Lahm B3ajeen step by step

1. Preparing the dough:.
2. Mix all solid ingredients together for 5 min (if using a dough mixer)..
3. Add first cup of water, milk and olive oil to solids and mix by hand or run the mixer for 5 min. Add the rest of the water and mix for another 5 min..
4. Add water till dough is workable. Good consistency can be measured by the following: if mixing by hand, insert index finger until first knuckle, pull out, dough should only stick to tip of finger; if mixing by mixer, dough should be cleaning the inside of the bowl, then you can stop mixing..
5. Place the dough in a container and cover the top keeping a small opening – small enough to allow air to escape but not to dry up the dough..
6. Place the container in a warm place for about 60 min (not more than 90 min). Dough size should be approx. twice the size..
7. If you are using regular yeast, mix the yeast with some warm water and 1/2 tsp sugar and let it activate for about 15-20 min before you start mixing the dough..
8. Prepare the meat mix:.
9. Dice the onion into small pieces.
10. Dice the tomatoes into small pieces.
11. Mix the ground meat with the onion, tomatoes and spices so the all ingredients are well mixed.
12. Prepare the lahm b3ajeen:.
13. After the dough has doubled in size, work it with your hands until all the air escapes from it..
14. Divide it into 10 small pieces, or alternatively 3 large pieces..
15. If you do the 10 pieces, spread each piece with the rolling pin until it is to the required thickness. If you do the 3 pieces, spread each piece with the rolling pin to the desired thickness and use a plastic food container to cut out 3 circular pieces from the larger piece..
16. On each piece, place the meat mix and spread it evenly..
17. Once the meat mix is spread, using a fork, press down on the meat and the dough – this will prevent the dough from rising and splitting into two (as a pita bread loaf) when in the oven..
18. Prepare the tray by brushing it with some oil or non-stick spray..
19. Place the lahm b3ajeen pieces in the tray..
20. Pre-heat the oven to 350 F.
21. Place the tray in the oven for 15 min.
22. Check if the meat is well cooked and the bottom of the dough is brownish – that is when they are done..

These pies are a tradition, and close to the top of everyone's list of favorite foods. Lahm bi ajeen 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. Pomegranate molasses is the true star of this recipe. This recipe is adapted from Kris Khoury's. Lahm Ajeen, meat with Paste and donar, meat donar.