Lahme Bi Ajeen Lebanese Open Face Meat Pies Recipes
LAHME BI AJEEN (LEBANESE OPEN FACE MEAT PIES)
The best recipe out there for this savory yet light meat pie that will have you coming back for more.
Provided by Lama
Categories Appetizer Breakfast Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Add the sugar, yeast and hot water to a bowl. Allow to rest for 10 minutes until yeast activates and creates a foam to the surface.
- Add flour, mix until sticky. Add a sprinkle of water if the dough is tough and knead well. Slowly add in the olive oil and knead until dough has formed. Use immediately or for best results, cover with oiled saran wrap and cover again with kitchen towel and set aside for ½ hour.
- Preheat oven to 450°F, line a large baking sheet with parchment paper.
- In a bowl add all the meat filling ingredients and mix well.
- Make 2 inch size dough balls, flatten out on the baking sheet to make a mini circular pie. Add 2-3 tablespoons of the meat mix and press down to cover most of the round pie.
- Bake for about 14 minutes then broil until lightly golden brown if needed. Garnish with minced parsley, squeeze of lemon, and crushed red pepper
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.
Nutrition Facts : Calories 944 kcal, Carbohydrate 124 g, Protein 35 g, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1235 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving
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LAHM BI AJEEN (LEBANESE MEAT PIES) BY ZAATAR AND ZAYTOUN
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- In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast
- Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
- In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together
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- In a large bowl combine the yeast, sugar and ½ cup of the warm milk. The milk should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining milk and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area until doubled in size. After an hour or so, divide the dough into 12 balls.Recover with towel and let rise for an additional 30-45 minutes. (12 is for the 6 inch sized ones, I made 18, 12 4inch and 6 6inch sized pies.)
- Prepare the filling by finely chopping the large onion and tomato. Place in a medium-sized bowl with the ground beef. Add the spices, Pomegranate Molasses and lemon juice and mix thoroughly using your hands. Add a finely chopped chili pepper or ground chili for someheat! (Optional)
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