Meat pies: Lahm B3ajeen

Name: Meat pies: Lahm B3ajeen
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 1/4 kg ground meat; 1 big onion; 2 tomatoes, medium size, red; 1/2 teaspoon cinnamon; 1/4 teaspoon black pepper; 1/2 teaspoon pepper; 1 teaspoon salt; Dough ingredients:; 4 cups white flour, or 2 cups white & 2 cups whole wheat; 2 teaspoons fast rising yeast; 2 tablespoons milk; 3 tablespoons olive oil; salt to taste; water start with 1.5 cups and add for workable dough

bugorge @cook_5062966

California، USA

Try this Lebanese recipe for the famous flat meat pies, baked then served with yogurt or lemon juice.

bugorge @cook_5062966

California، USA

Try this Lebanese recipe for the famous flat meat pies, baked then served with yogurt or lemon juice.

Saved

Ingredients

15 mins

10 servings

1/4 kgground meat
1 big onion
2 tomatoes, medium size, red
1/2 teaspooncinnamon
1/4 teaspoonblack pepper
1/2 teaspoonpepper
1 teaspoonsalt
Dough ingredients:
4 cupswhite flour, or 2 cups white & 2 cups whole wheat
2 teaspoonsfast rising yeast
2 tablespoonsmilk
3 tablespoonsolive oil
salt to taste
water start with 1.5 cups and add for workable dough

Saved

Steps

15 mins

1

Preparing the dough:
2

Mix all solid ingredients together for 5 min (if using a dough mixer).
3

Add first cup of water, milk and olive oil to solids and mix by hand or run the mixer for 5 min. Add the rest of the water and mix for another 5 min.
4

Add water till dough is workable. Good consistency can be measured by the following: if mixing by hand, insert index finger until first knuckle, pull out, dough should only stick to tip of finger; if mixing by mixer, dough should be cleaning the inside of the bowl, then you can stop mixing.
5

Place the dough in a container and cover the top keeping a small opening - small enough to allow air to escape but not to dry up the dough.
6

Place the container in a warm place for about 60 min (not more than 90 min). Dough size should be approx. twice the size.
7

If you are using regular yeast, mix the yeast with some warm water and 1/2 tsp sugar and let it activate for about 15-20 min before you start mixing the dough.
8

Prepare the meat mix:
9

Dice the onion into small pieces
10

Dice the tomatoes into small pieces
11

Mix the ground meat with the onion, tomatoes and spices so the all ingredients are well mixed
12

Prepare the lahm b3ajeen:
13

After the dough has doubled in size, work it with your hands until all the air escapes from it.
14

Divide it into 10 small pieces, or alternatively 3 large pieces.
15

If you do the 10 pieces, spread each piece with the rolling pin until it is to the required thickness. If you do the 3 pieces, spread each piece with the rolling pin to the desired thickness and use a plastic food container to cut out 3 circular pieces from the larger piece.
16

On each piece, place the meat mix and spread it evenly.
17

Once the meat mix is spread, using a fork, press down on the meat and the dough - this will prevent the dough from rising and splitting into two (as a pita bread loaf) when in the oven.
18

Prepare the tray by brushing it with some oil or non-stick spray.
19

Place the lahm b3ajeen pieces in the tray.
20

Pre-heat the oven to 350 F
21

Place the tray in the oven for 15 min
22

Check if the meat is well cooked and the bottom of the dough is brownish - that is when they are done.