Best Jamilahs Basic Dough Recipes

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JAMILAH'S BASIC DOUGH RECIPE



Jamilah's Basic Dough Recipe image

I had to post this dough recipe separate because it's now my favorite dough. Use for all your pies and pizza's.

Provided by Jamilahs_Kitchen

Categories     Yeast Breads

Time 13m

Yield 1 bread dough, 4 serving(s)

Number Of Ingredients 9

1 (7 g) packet dry active yeast
1/4 cup warm water
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 egg
1 1/4 cups warm milk

Steps:

  • 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.

Nutrition Facts : Calories 653.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 57.2, Sodium 640.4, Carbohydrate 88.9, Fiber 3.4, Sugar 1.4, Protein 16.1

LAHMA BAJEEN - MEAT PIES



Lahma Bajeen - Meat Pies image

Make and share this Lahma Bajeen - Meat Pies recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Meat

Time 2h20m

Yield 18 pies, 8-10 serving(s)

Number Of Ingredients 21

1 egg
1 (7 g) packet dry active yeast
1/4 cup war water
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 1/4 cups warm milk
1 tablespoon olive oil
1 lb fresh coarsely ground lamb, and or 1 lb ground beef
1 medium onion, chopped fine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon white pepper
salt
1/4 cup pine nuts, sauteed in butter (optional)
1/2 cup chopped tomato
2 tablespoons fresh lemon juice
extra olive oil

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.

Nutrition Facts : Calories 436.2, Fat 20.1, SaturatedFat 5.1, Cholesterol 61.8, Sodium 343.7, Carbohydrate 46.9, Fiber 2.1, Sugar 1.7, Protein 16.3

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