Meat pies: Lahm B3ajeen
Meat pies: Lahm B3ajeen

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, meat pies: lahm b3ajeen. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Meat pies: Lahm B3ajeen is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Meat pies: Lahm B3ajeen is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook meat pies: lahm b3ajeen using 14 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Meat pies: Lahm B3ajeen:
  1. Get 1/4 kg ground meat
  2. Take 1 big onion
  3. Prepare 2 tomatoes, medium size, red
  4. Get 1/2 teaspoon cinnamon
  5. Prepare 1/4 teaspoon black pepper
  6. Make ready 1/2 teaspoon pepper
  7. Take 1 teaspoon salt
  8. Get Dough ingredients:
  9. Take 4 cups white flour, or 2 cups white & 2 cups whole wheat
  10. Make ready 2 teaspoons fast rising yeast
  11. Get 2 tablespoons milk
  12. Make ready 3 tablespoons olive oil
  13. Make ready salt to taste
  14. Get water start with 1.5 cups and add for workable dough

Sure, each dish is thinly rolled dough baked with toppings. 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. A thin crispy dough topped with…» Click here watch Lahm Bi Ajeen (Meat Pie) لحم بعجين and share with friend now.

Steps to make Meat pies: Lahm B3ajeen:
  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.

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.". Place the rounds on baking sheets. 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.

So that is going to wrap this up for this special food meat pies: lahm b3ajeen recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!