Ajeen Basic Dough Food

AJEEN (BASIC DOUGH)

Ajeen (Basic Dough) image

This is Lebanese basic dough. Ideal for Fatayers, Pastries etc. Got this from an authentic Lebanese food website.

Provided by Ratatouilleee

Categories Breads

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 cups plain flour
1 1/4 cups tepid water
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoons salt
2 tablespoons sugar

Steps:

Sift the flour into a working surface.
Mix in salt and sugar. Make a well in the centre.
Pour olive oil and vegetable oil in the well.
Mix the dry ingredients into the liquid.
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.

AJEEN BECKFORD LAHMA BI AJEEN

Ajeen Beckford Lahma Bi Ajeen image

a beautiful meat pie with Jamaican Jerk Spice. I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish. i am a big fan. i really think u are the best chef in Jamaica and i await your book.

Provided by GOOD FOODS

Categories Lunch/Snacks

Time 45m

Yield 80 pies, 5 serving(s)

Number Of Ingredients 16

Ingredients

5 cups flour
1/2 cup vegetable shortening
3 teaspoons yeast
3/4 teaspoon salt
1 1/2 tablespoons oil
1 1/2 cups warm water (about 100 F.)
1 tablespoon jerk seasoning
1 lb lean ground beef
1 cup catsup
3 ounces tomato paste
1/2 teaspoon salt
1 large white onion, finely chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper

Steps:

Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
Bake for about 20 minutes, or until dough is just firm but not crisp.
Serve with tehina and soup or salad for a first course.

Nutrition Facts : Calories 915.5, Fat 35.4, SaturatedFat 10.5, Cholesterol 59, Sodium 1317.9, Carbohydrate 115.3, Fiber 5.5, Sugar 14.7, Protein 33.9

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