Best 4 Laham Ajeen Flat Lamb Pies Recipes

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.

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.

LAHAM AJEEN (FLAT LAMB PIES)

Steps:

• Sift flour into a large mixing bowl and warm in a low oven.
• Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
• Remove about 2 cups flour from bowl and keep aside.
• Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
• Cover with a cloth and leave until frothy.
• Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
• Beat by hand for 10 minutes.
• Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
• Shape into a ball.
• Oil bowl, put dough in and turn over to oil top.
• Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
• Meanwhile make the topping.
• Gently fry the onion inoil until transparent, add garlic and increase heat.
• Add lamb and stir over high heat until juices evaporate and meat starts to brown.
• Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
• The mixture should be thick.
• Allow to cool.
• Punch down the dough and turn onto a floured board.
• Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
• Roll out each ball to a 12 cm round and place on greased baking sheets.
• spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
• Serve hot or cold.

MEDITERRANEAN MEAT PIES (SFEEHA)

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.