Tripolitan meat pies (lahmeh baajin). There are many ways to shape the meat pies, the easiest shape being like a pizza. Take about a few tablespoons of the meat filling and place on the dough and spread out thinly but enough so the dough is fully covered. Put the ground meat in a large bowl and add the oil.
Serve warm with plain yogurt or with laban ayran, a salty yogurt drink.
The meat pie recipe we're featuring here is the recipe that mom makes at home.
Apparently it can be made differently but we LOVE this version!
You can have Tripolitan meat pies (lahmeh baajin) using 22 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Tripolitan meat pies (lahmeh baajin)
- Prepare 5 Cups of flour.
- Prepare 1 tbsp of salt.
- Prepare 1 tbsp of sugar.
- Prepare 1 of egg.
- Prepare 1.5 dl of or 150ml vegetable oil or sunflower oil.
- Prepare 2 cups of lucke warm water(as needed).
- You need of For dough preparation.
- You need 1 of and half cup corn flour.
- Prepare 1 cup of vegetable oil.
- Prepare Half of cup margarine.
- It's Half of cup butter.
- It's of Filling.
- It's 1 kilogram of meat (preferable type).
- Prepare 2 of chopped onions.
- It's 1 of parsley.
- You need 1 tbs of dried mint.
- Prepare 3 tbs of apple vinegar.
- It's 5 tbs of tahina/sesame paste.
- It's 5 tbs of pomegranate molasses.
- It's 2 tbs of yogurt.
- Prepare 1 tsp of salt.
- You need 1 tsp of 7 spices.
It's the flat open one that you could also find in most Lebanese bakeries. It can be simply called Lebanese Meat Pie, or sometimes they use the Arabic name in various spellings like Lahmajun. How to make Lahme Bi Ajeen / Meat Pizza (Assyrian Food) Assyrian Dishes, Assyrian Food, Assyrian Recipes, Assyrian Cooking Lahme Bajin, Lahmacun, Lahme Bi Aj. Sprinkle a baking sheet with some cornmeal.
Tripolitan meat pies (lahmeh baajin) instructions
- In a deep pot sift corn flour then add sugar and salt and mix them together.
- Rub the corn flour with eggs and vegetbale oil.
- Cut the dough into equal round pieces(hand grip size).
- Gradually pour water with constant kneading untill we have a soft dough.
- Cover the dough with clean piece of fabric or nylon wrap let it rest for an hour.
- On a wide clean solid place sprinkle the flour and dib the balls on both sides to cover them with corn flour.
- Spread dough on a cotton towel and cover them.
- Meanwhile mix vegetbale oil and margarine on gaz tap few seconds so they become warm.
- Wipe your hands and the place where you are going to roll out the dough then spread a little bit of the oil mixture and take one ball and stretch it with your hands as much as you can until it becomes very thin..
- Hold it from the sides and stretch it using two fingers until it has the form of a circle. Another way is to stretch the dough in a rectangle way with your hands as much as u can until it becomes thin and then fold it from the sides to become a square..
- Put the prepared dough in the oven trays and keep them until we prepare the topping..
- For topping:In a pan put a little bit of oil and put the meat, stir it and then add the onions and wait until it becomes tender and the meat change in colour, now add the spices and salt and leave it until well cooked..
- Take the pan off the heat and add the parsley and the mint..
- Leave to cool down and add apple vinegar, sesame paste, pomegranate molasses and yogurt.
- With your hands press the dough and then add about 1 tbsp of the prepared topping, decorate with row pine nuts, press again with hands to make it firm..
- Bake them in a preheated oven (in a medium heat oven about 350 F or 180 C) until the dough turns lightly brown and fully cooked. Serve hot..
- Made by: Tala Odaymat.
In a medium bowl, combine beef, lamb, tomato, yellow onion, seven spices, salt, and black pepper. Once the oven has preheated, use a quick motion to move the pie from the pizza peel onto the pizza stone. The dough should be crispy and chewy, like really good brick oven pizza. Lahem Bi Ajeen are essentially open-face meat pies. They are made with a yeast leavened bread dough and topped with a spiced ground lamb mixture.
