Ajeen Basic Dough Recipes

AJEEN (BASIC DOUGH)

Ajeen (Basic Dough) image

This is Lebanese basic dough. Ideal for Fatayers, Pastries etc. Got this from an authentic Lebanese food website.

Provided by Ratatouilleee

Categories Breads

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 cups plain flour
1 1/4 cups tepid water
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoons salt
2 tablespoons sugar

Steps:

Sift the flour into a working surface.
Mix in salt and sugar. Make a well in the centre.
Pour olive oil and vegetable oil in the well.
Mix the dry ingredients into the liquid.
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.

LAHAM AJEEN (FLAT LAMB PIES)

Laham Ajeen (Flat Lamb Pies) image

Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer.

Provided by Missy Wombat

Categories Savory Pies

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 17

Ingredients

5 -6 cups plain flour
1 envelope active dry yeast
2 cups water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons oil
1 large onion, finely chopped
2 tablespoons oil
2 cloves garlic, finely chopped
500 g finely ground lamb
1 1/2 cups tomatoes, chopped and peeled
1 1/2 cups zucchini, grated
2 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 small chili, seeded and finely chopped
salt
fresh ground black pepper

Steps:

Sift flour into a large mixing bowl and warm in a low oven.
Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
Remove about 2 cups flour from bowl and keep aside.
Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
Cover with a cloth and leave until frothy.
Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
Beat by hand for 10 minutes.
Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
Shape into a ball.
Oil bowl, put dough in and turn over to oil top.
Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
Meanwhile make the topping.
Gently fry the onion inoil until transparent, add garlic and increase heat.
Add lamb and stir over high heat until juices evaporate and meat starts to brown.
Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
The mixture should be thick.
Allow to cool.
Punch down the dough and turn onto a floured board.
Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
Roll out each ball to a 12 cm round and place on greased baking sheets.
spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
Serve hot or cold.

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