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Cooking Direction Of Open-faced meat pies - lahem bi ajeen Lahm bi ajeen is essentially the Lebanese version of a meat pie. Another popular version known as "sfiha" in Arabic, is an open-faced meat pie with the sides pinched up on all four corners. These meat pies are typically served with a dollop of plain yogurt and a squeeze of fresh lemon juice on top of the.

Suha's Dishes. شختوره (فطاير بالجبن) Cheese Boat Pies. Lebanese Meat Pies Recipe - Lahm bi Ajeen - Lahmajun. One traditional way of making such pies Apparently it can be made differently but we LOVE this version! You can cook Open-faced meat pies - lahem bi ajeen by using 18 ingredients and 10 steps. Here is how you achieve Open-faced meat pies - lahem bi ajeen.

Ingredients of Open-faced meat pies - lahem bi ajeen

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

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 literally translates to 'meat in dough' and should really be a food group in itself. You might think that this means the dough will be soggy but the open pie means all the extra moisture is evaporated in the hot oven. I use a food processor to really blitz it together well and plus you can.

Open-faced meat pies - lahem bi ajeen directions

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.

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 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. See recipes for Open-faced meat pies - lahem bi ajeen too. Learn how to make Lahm bi ajeen Pizza, famous Lebanese Appetizer (side dish). Of course, different resturants or Chefs might decide to have Fatayer shapes with meat or Spinach or cheese and so on for Sambousek/Burek.etc. 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.

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