Ajeen Beckford Lahma Bi Ajeen Recipes

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JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP



Jamaican Chef Ajeen Beckford Black Bean Soup image

A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York

Provided by GOOD FOODS

Categories     < 4 Hours

Time 1h15m

Yield 4 4qt, 8 serving(s)

Number Of Ingredients 16

1 lb dried black beans, washed
4 quarts chicken stock
8 ounces diced smoked bacon
6 ounces diced onions
6 ounces diced carrots
6 ounces diced celery
1 1/2 finely minced garlic
1 teaspoon ground cumin
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream
1 bunch chopped cilantro
1 ounce lime juice
3 ounces diced tomatoes

Steps:

  • Combine the beans and stock and bring to a simmer, covered, for 2 hours.
  • Remove half of the beans from the pot. Puree and then return to the pot.
  • Add the remaining ingredients and simmer, covered for 1 hour.
  • Serve with cilantro sour cream.

Nutrition Facts : Calories 628.8, Fat 25.4, SaturatedFat 9.7, Cholesterol 58.7, Sodium 2029.1, Carbohydrate 63.7, Fiber 11.2, Sugar 11.2, Protein 37.5

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

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.

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