Lahm Bi Ajin Recipes

LAHM BI AJIN

Steps:

• Prepare the dough by mixing the flour, sugar and yeast.
• Pour warm water and mix without kneading for a minute.
• Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
• Cover and let rise for 45 minutes.
• Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
• Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
• Finely chop the parsley and cilantro. Finely dice tomatoes.
• Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
• Simmer for about 15 minutes, stirring occasionally.
• In a dry skillet, toast the pine nuts, stirring constantly.
• Knead the dough for a minute, then divide it into fifteen equal balls.
• Spread each ball of dough into thin circles with a rolling pin.
• Place the dough circles on a baking sheet lined with parchment paper.
• Divide filling among all mini pizzas.
• Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
• Garnish with toasted pine nuts.
• Bake for about 10-15 minutes in an oven preheated to 400°F.
• Bi lahme ajin meat pies are ready when the crust on the edges is golden.
• Optional: drizzle pomegranate molasses over the top!

LAHMACUN (TURKISH SPICED LAMB PITA)

Steps:

• Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
• Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
• When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
• Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.