LAHAM AJEEN (FLAT LAMB PIES)
Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer.
Provided by Missy Wombat
Categories Savory Pies
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 17
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.
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Nohe Eskiase
[email protected]These pies are a bit time-consuming to make, but they're definitely worth the effort.
Shagor Mahmudul
[email protected]I'm not a fan of lamb, but I thought I'd give these pies a try. I was pleasantly surprised! The lamb was very flavorful and the pies were delicious.
ryan bishop
[email protected]These pies are a great way to use up leftover lamb.
Dean Thandroyan
[email protected]I've made these pies several times now and they're always a hit. They're my go-to recipe for when I'm having guests over.
Monika rana
[email protected]I made these pies for a potluck and they were a huge success. Everyone loved them!
Nijhum raat
[email protected]These pies were perfect for a quick and easy weeknight meal.
Vera Musonda
[email protected]I'm not sure what I did wrong, but my pies turned out really bland.
Nankie Ankie
[email protected]These pies were a lot of work, but they were worth it. They were absolutely delicious.
Amir Osman
[email protected]I found the dough to be a bit dry. Otherwise, the pies were very good.
molly noonan
[email protected]These pies were a bit too greasy for my taste.
Darcie Holland
[email protected]The filling was flavorful and the dough was flaky. I would definitely make these again.
Faizan Masood
[email protected]These pies were easy to make and turned out great! I used ground beef instead of lamb, and they were still delicious.
Mosfikur Rahaman
[email protected]I'm not usually a fan of lamb, but these pies changed my mind. The meat was tender and juicy, and the spices were just right.
Bonita Dwyer
[email protected]These flat lamb pies were a hit at my dinner party! The flavors were incredible, and the lamb was cooked to perfection. I will definitely be making these again.