Mix well all the dough ingredients together, except the vegetable oil.

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.

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.

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.

Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness.

To prepare the meat mixture: put all the ingredients together and mix well.

Spread 2 tablespoons of the mixture on the surface of each dough piece.

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.

Serve warm with plain yogurt or with laban ayran, a salty yogurt drink.