Best Lahm Bi Ajeen Recipes

LAHM BI AJEEN / SFIHA

Steps:

• Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine.
• Meanwhile place the instant yeast in a bowl with 1 cup of warm water (from the 3 cups total) and allow to dissolve (make sure the water is not really hot).
• Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.
• Then add the water and yeast mixture and continue to mix on medium speed.
• Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.
• The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.
• Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.
• Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!
• Preheat your oven to 450F and start by finely dicing the onion and parsley.
• Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.
• Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet.
• Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.
• Lightly flour the pans and lay the dough on the pan carefully.
• Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.
• Place it in the oven at 450F on bake for approx 7-10 mins. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.
• Enjoy with a squeeze of lemon and a cup of tea!

LAHM BI AJEEN

Steps:

• Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
• Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
• Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
• Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.