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.