Lahm Bi Ajin Recipes
LAHM BI AJIN
Make and share this Lahm Bi Ajin recipe from Food.com.
Provided by Elijah Jane
Categories Lebanese
Time 1h20m
Yield 15 pizzas, 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the dough by mixing the flour, sugar and yeast.
- Pour warm water and mix without kneading for a minute.
- Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
- Cover and let rise for 45 minutes.
- Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
- Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
- Finely chop the parsley and cilantro. Finely dice tomatoes.
- Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
- Simmer for about 15 minutes, stirring occasionally.
- In a dry skillet, toast the pine nuts, stirring constantly.
- Knead the dough for a minute, then divide it into fifteen equal balls.
- Spread each ball of dough into thin circles with a rolling pin.
- Place the dough circles on a baking sheet lined with parchment paper.
- Divide filling among all mini pizzas.
- Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
- Garnish with toasted pine nuts.
- Bake for about 10-15 minutes in an oven preheated to 400°F.
- Bi lahme ajin meat pies are ready when the crust on the edges is golden.
- Optional: drizzle pomegranate molasses over the top!
Nutrition Facts : Calories 571.5, Fat 36.3, SaturatedFat 7, Cholesterol 51.4, Sodium 251.5, Carbohydrate 40.5, Fiber 3.6, Sugar 3.4, Protein 22.6
LAHMACUN (TURKISH SPICED LAMB PITA)
This traditional Turkish dish dates back to before the Ottoman Empire and is a variation of a traditional Arabic dish, lahm bi'ajin (meat with dough). Another variation that might be more known internationally is the Gyro from Greece.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
- Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
- When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
- Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.
Nutrition Facts : Calories 638.6, Fat 34.9, SaturatedFat 12.7, Cholesterol 82.9, Sodium 1137.4, Carbohydrate 52.9, Fiber 3.7, Sugar 3.4, Protein 27.6
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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.)
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