LAHME BI AJEEN (LEBANESE OPEN FACE MEAT PIES)
The best recipe out there for this savory yet light meat pie that will have you coming back for more.
Provided by Lama
Categories Appetizer Breakfast Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Add the sugar, yeast and hot water to a bowl. Allow to rest for 10 minutes until yeast activates and creates a foam to the surface.
- Add flour, mix until sticky. Add a sprinkle of water if the dough is tough and knead well. Slowly add in the olive oil and knead until dough has formed. Use immediately or for best results, cover with oiled saran wrap and cover again with kitchen towel and set aside for ½ hour.
- Preheat oven to 450°F, line a large baking sheet with parchment paper.
- In a bowl add all the meat filling ingredients and mix well.
- Make 2 inch size dough balls, flatten out on the baking sheet to make a mini circular pie. Add 2-3 tablespoons of the meat mix and press down to cover most of the round pie.
- Bake for about 14 minutes then broil until lightly golden brown if needed. Garnish with minced parsley, squeeze of lemon, and crushed red pepper
LAHME BI AJEEN/ MEAT IN PASTRY
A hand held sandwich easy to make and delicious to eat. Can be eaten hot or just above room temperature.
Provided by Kim Malkawi
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
- Saute the nuts just until golden.
- Take nuts out of pan and set aside.
- Saute the onion in oil until transparent (regular or olive oil is fine.).
- Add meat and cinammon and cook for 15 minutes.
- Drain meat mixture into a cup or bowl.
- Add the nuts to meat mixture.
- Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
- Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
- Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
- Take out of oven and cool slightly before enjoying.
Nutrition Facts : Calories 742.9, Fat 52, SaturatedFat 14.8, Cholesterol 77.1, Sodium 279.3, Carbohydrate 40.3, Fiber 2, Sugar 1.8, Protein 28.1
LEBANESE LAHM BI AJEEN MEAT PIES SFEEHA RECIPE - LAHM BI AJEEN - LAHMACUN
Steps:
- To save time, you could substitute with fresh thin-crust pizza dough. But if you're more adventurous, here's how to make this simple dough from scratch.
- Melt the yeast in 1/2 cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon)
- Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl.
- Let the dough rest for 20 minutes as you now prepare the meat fillings.
- Preheat oven to 500-520 degrees F
- Once dough is ready, make it into rounds of 8 inches in diameter and 1/3 inch thick
- Place dough on baking tray that has had some flour sprinkled on
- Spread 3-4 tablespoons of meat topping evenly on every dough
- Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High.
Nutrition Facts : Calories 944 kcal, Carbohydrate 124 g, Protein 35 g, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1235 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving
LAHMA BAJEEN - MEAT PIES
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
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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