Open-faced meat pies - lahem bi ajeen. Lahm bi Ajeen is a Middle-Eastern meat pie with a punch of flavor. A thin crispy dough topped witha delicious meat mixture, they are hard to resist! Another popular version known as "sfiha" in Arabic, is an open-faced meat pie with the sides pinched up on all four corners.

Share all people, cooking is indeed something which is quite soft. Besides they are indeed like cooking and have talents cooking that is very good, they are also smart in processing each dish so that it becomes food luscious. But there are those who cannot skillfully cook, so they must ask and see recipes that are cushy to follow.

Open-faced meat pies - lahem bi ajeen Sure, each dish is thinly rolled dough baked with toppings. 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. This traditional open-faced pizza-like meat pie tastes better using ground mutton or even lamb meat.

You can cook Open-faced meat pies - lahem bi ajeen use 18 ingredients and 10 the steps. Here guides how you cook it.

The main ingredient Open-faced meat pies - lahem bi ajeen as follows:

Prepare of - For the dough:.
Provide 8 cups of flour.
Provide 2 tablespoons of dried yeast dissolved in ½ cup warm water.
Provide 3 1/2 cups of water.
You need 1/2 cup of vegetable oil.
Provide 1 teaspoon of salt.
You need 1 teaspoon of sugar.
You need of - For the meat mixture:.
Prepare 1 kg of finely ground beef.
You need 1 kg of onions, finely chopped.
You need 2 kg of tomatoes, finely chopped.
Prepare 2 tablespoons of tomato paste.
Prepare 1 of green pepper, finely chopped.
You need 3 cloves of garlic.
You need 1 teaspoon of salt.
Prepare 1/4 teaspoon of hot red pepper powder.
Prepare 1/2 teaspoon of black pepper.
Provide 2 tablespoons of pomegranate syrup, if available.

Lahm bi ajin meat pies are ready when the crust on the edges is golden. Last time I made lahm bi ajeen, I actually baked them, and froze them. 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 Once the oven has preheated, use a quick motion to move the pie from the pizza peel onto the pizza stone. 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.

Steps Open-faced meat pies - lahem bi ajeen

Mix well all the dough ingredients together, except the vegetable oil..
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..
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..
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..
Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness..
To prepare the meat mixture: put all the ingredients together and mix well..
Spread 2 tablespoons of the mixture on the surface of each dough piece..
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..
Serve warm with plain yogurt or with laban ayran, a salty yogurt drink..
Note: You can find the recipe of 'Salty yogurt drink' in my profile.

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