Open-faced meat pies - lahem bi ajeen
Open-faced meat pies - lahem bi ajeen

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, open-faced meat pies - lahem bi ajeen. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Open-faced meat pies - lahem bi ajeen is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Open-faced meat pies - lahem bi ajeen is something that I’ve loved my entire life.

Lahm bi ajeen can be shaped in many different ways, flat like a pizza being the most popular version. At bakeries in Lebanon, I would find large personal-pizza Another popular version known as "sfiha" in Arabic, is an open-faced meat pie with the sides pinched up on all four corners. These meat pies are. طريقة تحضير اطيب لحم بعجين Best lahem bi ajeen (sfeeha) recipe.

To begin with this recipe, we have to prepare a few components. You can have open-faced meat pies - lahem bi ajeen using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Open-faced meat pies - lahem bi ajeen:
  1. Make ready - For the dough:
  2. Make ready 8 cups flour
  3. Make ready 2 tablespoons dried yeast dissolved in ½ cup warm water
  4. Take 3 1/2 cups water
  5. Get 1/2 cup vegetable oil
  6. Take 1 teaspoon salt
  7. Take 1 teaspoon sugar
  8. Make ready - For the meat mixture:
  9. Prepare 1 kg finely ground beef
  10. Prepare 1 kg onions, finely chopped
  11. Prepare 2 kg tomatoes, finely chopped
  12. Prepare 2 tablespoons tomato paste
  13. Make ready 1 green pepper, finely chopped
  14. Make ready 3 cloves garlic
  15. Prepare 1 teaspoon salt
  16. Take 1/4 teaspoon hot red pepper powder
  17. Make ready 1/2 teaspoon black pepper
  18. Prepare 2 tablespoons pomegranate syrup, if available

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. 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 delicious. 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. 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 delicious.

Instructions to make Open-faced meat pies - lahem bi ajeen:
  1. Mix well all the dough ingredients together, except the vegetable oil.
  2. 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.
  3. 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.
  4. 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.
  5. Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness.
  6. To prepare the meat mixture: put all the ingredients together and mix well.
  7. Spread 2 tablespoons of the mixture on the surface of each dough piece.
  8. 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.
  9. Serve warm with plain yogurt or with laban ayran, a salty yogurt drink.
  10. Note: You can find the recipe of 'Salty yogurt drink' in my profile

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. How To Make Lahem Bi Ajeen - طريقة تحضير لحم بعجين. 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 ajeen's unique flavor. Pomegranate molasses is the true star of this recipe. This recipe is adapted from Kris Khoury's.

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