Lahma Bajeen Meat Pies Food

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.

LAHMA BAJEEN - MEAT PIES

Steps:

• Dough:.
• Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
• In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
• Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
• Meat Filling :.
• Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
• Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
• Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
• Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
• Remove from heat. Stir in the fresh lemon juice.
• The mixture should not be watery but it should be moist. Set aside to cool.
• Assembly:.
• Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
• Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
• Bake until golden brown, about 18-20 minutes. Serve warm.
• Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

LAHME BI AJEEN/ MEAT IN PASTRY

Steps:

• Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
• Saute the nuts just until golden.
• Take nuts out of pan and set aside.
• Saute the onion in oil until transparent (regular or olive oil is fine.).
• Add meat and cinammon and cook for 15 minutes.
• Drain meat mixture into a cup or bowl.
• Add the nuts to meat mixture.
• Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
• Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
• Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
• Take out of oven and cool slightly before enjoying.

LAHMAJOON

Steps:

• In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
• In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
• In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
• Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
• On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
• Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

LAHMAJOON (ARMENIAN PIZZA)

Steps:

• In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.