Best Lahm Bi Ajin 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 AJIN

Steps:

• Prepare the dough by mixing the flour, sugar and yeast.
• Pour warm water and mix without kneading for a minute.
• Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
• Cover and let rise for 45 minutes.
• Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
• Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
• Finely chop the parsley and cilantro. Finely dice tomatoes.
• Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
• Simmer for about 15 minutes, stirring occasionally.
• In a dry skillet, toast the pine nuts, stirring constantly.
• Knead the dough for a minute, then divide it into fifteen equal balls.
• Spread each ball of dough into thin circles with a rolling pin.
• Place the dough circles on a baking sheet lined with parchment paper.
• Divide filling among all mini pizzas.
• Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
• Garnish with toasted pine nuts.
• Bake for about 10-15 minutes in an oven preheated to 400°F.
• Bi lahme ajin meat pies are ready when the crust on the edges is golden.
• Optional: drizzle pomegranate molasses over the top!