Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes.
The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my Spinach Pies and Za’atar Manaqish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough as an alternative.
1 cup warm milk ( I heat in microwave for a few seconds)
2 tsp active dry yeast (one package active dry yeast)
2 tsp sugar
3 tbsp warm water
1 tsp salt
1/2 cup vegetable oil
For Lahm b Ajeen Topping
1 lb grounf beef
1 large onion- diced
2 tomatoes- diced
1 tsp salt
1 tsp ground all spice
1 tsp ground black pepper
1/2 cup pine nuts
To make the dough:
In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil. Work the mixture with your hands.
Pour in the yeast mixture. continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
Shape the whole dough into a big ball.
Pour 1 tbsp olive oil on ball-shaped dough and spread.
Cover the dough with a piece of seal plastic wrap and close with lid
Wrap container with a large blanket and leave to rise for about 4 hours.
Briefly knead your amazing home made dough and form into 12 small balls.
Arrange on lightly floured surface and sprinkle some flour on top too.
Cover again with a towel and leave to rise for another 30 minutes.
To Prepare the Filling:
In your food processor, mix onion, salt and tomato very well.
Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture using your hands.
Preheat oven to 425 F. Line a baking sheet with a lightly greased parchment paper.
Form the meat pies by flattening the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
Press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 2 tbsp meat pie topping in the middle of each flattened circle, leave a 1 inch border around.
Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
Add a few pine nuts to the center of the meat pie ( optional).
Arrange meat pies on the greased baking sheet tray.
Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture.
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