LAHEM B'AJEEN

Lahem B'ajeen image

Make and share this Lahem B'ajeen recipe from Food.com.

Provided by dustcatcher

Categories Low Cholesterol

Time 2h25m

Yield 2 1/2 dozen

Number Of Ingredients 21

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Ingredients

1/4 ounce active dry yeast
1 cup warm water
2 tablespoons warm water
1 teaspoon sugar
2 tablespoons vegetable oil
4 cups unbleached all-purpose flour
1 teaspoon salt
1 lb ground chuck
2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 cup coarsely grated yellow onion
3 tablespoons fresh lemon juice
1 tablespoon tamarind paste
3/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon sugar
black pepper
1 (6 ounce) can no-added-salt tomato paste
2 tablespoons Worcestershire sauce
1/4 cup pine nuts

Steps:

Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
Preheat oven to 400°F
Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16" thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.

Nutrition Facts : Calories 1443.1, Fat 50.8, SaturatedFat 9.9, Cholesterol 117.9, Sodium 2211.4, Carbohydrate 185, Fiber 11.1, Sugar 17.7, Protein 62.3