Laham Ajeen Flat Lamb Pies Recipes

LAHM BI AJEEN / SFIHA

Steps:

• Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine.
• Meanwhile place the instant yeast in a bowl with 1 cup of warm water (from the 3 cups total) and allow to dissolve (make sure the water is not really hot).
• Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.
• Then add the water and yeast mixture and continue to mix on medium speed.
• Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.
• The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.
• Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.
• Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!
• Preheat your oven to 450F and start by finely dicing the onion and parsley.
• Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.
• Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet.
• Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.
• Lightly flour the pans and lay the dough on the pan carefully.
• Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.
• Place it in the oven at 450F on bake for approx 7-10 mins. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.
• Enjoy with a squeeze of lemon and a cup of tea!

LAHAM AJEEN (FLAT LAMB PIES)

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.

LEBANESE LAHM BI AJEEN MEAT PIES SFEEHA RECIPE - LAHM BI AJEEN - LAHMACUN

Steps:

• To save time, you could substitute with fresh thin-crust pizza dough. But if you're more adventurous, here's how to make this simple dough from scratch.
• Melt the yeast in 1/2 cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon)
• Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl.
• Let the dough rest for 20 minutes as you now prepare the meat fillings.
• Preheat oven to 500-520 degrees F
• Once dough is ready, make it into rounds of 8 inches in diameter and 1/3 inch thick
• Place dough on baking tray that has had some flour sprinkled on
• Spread 3-4 tablespoons of meat topping evenly on every dough
• Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High.

MIDDLE EASTERN LAMB PIES

Steps:

• Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
• Add spices and tomato paste and cook for 1 minute.
• Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
• Preheat oven to 200C, 180C fan forced.
• Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
• Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
• Bake in a hot oven for 8 to 10 minutes or until golden.
• Combine the cream cheese with half the mint.
• Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
• Serve immediately.