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
LAHM BI AJEEN / SFIHA
Lahm Bi Ajeen or Sfiha is an Authentic Middle Eastern Flatbread made with perfectly spiced beef and a delicious soft dough. It's a must try.
Provided by Amina Al-Saigh
Categories Appetizer Main Course
Time 1h45m
Number Of Ingredients 19
Steps:
- Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine.
- Meanwhile place the instant yeast in a bowl with 1 cup of warm water (from the 3 cups total) and allow to dissolve (make sure the water is not really hot).
- Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.
- Then add the water and yeast mixture and continue to mix on medium speed.
- Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.
- The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.
- Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.
- Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!
- Preheat your oven to 450F and start by finely dicing the onion and parsley.
- Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.
- Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet.
- Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.
- Lightly flour the pans and lay the dough on the pan carefully.
- Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.
- Place it in the oven at 450F on bake for approx 7-10 mins. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.
- Enjoy with a squeeze of lemon and a cup of tea!
AJEEN BECKFORD LAHMA BI AJEEN
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
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
AJEEN BECKFORD RED PEPPER COULIS
Jamaican chef start cooking at the age of 15 and manage to be on top at the age of 23, now 25 and being watched as he grow and excite the world with his amazing recipes. Dean - Johnson and wales university
Provided by GOOD FOODS
Categories Sauces
Time 30m
Yield 1 qt., 18 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat the oil and sauté the onion and garlic without browning.
- 2. Add the red pepper and continue to sauté until tender.
- 3. Deglaze with the white wine.
- 4. Add the stock and bring to a simmer. Cook for 15 minutes. Season with salt and pepper.
- 5. Puree in a blender and strain.
- 6. Adjust consistency if necessary.
Nutrition Facts : Calories 47.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 40.8, Carbohydrate 6.7, Fiber 1.6, Sugar 4, Protein 1.5
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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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