Lahma Bajeen Meat Pies Recipes

LAHMA BAJEEN - MEAT PIES

Steps:

• Dough:.
• Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
• In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
• Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
• Meat Filling :.
• Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
• Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
• Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
• Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
• Remove from heat. Stir in the fresh lemon juice.
• The mixture should not be watery but it should be moist. Set aside to cool.
• Assembly:.
• Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
• Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
• Bake until golden brown, about 18-20 minutes. Serve warm.
• Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

LAHEM B'AJEEN

Steps:

• Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
• Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
• Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
• Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
• Preheat oven to 400°F
• Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16" thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
• Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
• Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.