Ingredients: |
Ingredients: Dough:
½ oz (1 cake) fresh yeast or ¼ oz (1 package) dried yeast
1 cup lukewarm water
Pinch of sugar
3 ½ cups all-purpose flour
1 tsp salt
2 ½ tbsp oil
Filling: prepare while waiting for dough to rise.
1 lb onions, finely chopped
1 tbsp oil
1 ½ lbs lean lamb or beef, ground
1 lb fresh tomatoes, skinned and chopped
1 lb can whole tomatoes
3 tbsp tomato paste
1 tsp. sugar
¾ tsp, ground allspice
1-2 tbsp. lemon juice
Salt and black pepper
4 tbsp. finely chopped parsley (optional), pinch of cayenne pepper (optional)
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Directions: |
Directions:Preheat oven to 450° 1. Soften the onions in a little warm oil until they are transparent and have lost their water, taking care not to let them color. 2. Mix the meat, tomatoes and tomato paste in a large bowl. If you are using fresh tomatoes, get rid of as much of the juice and seeds as possible, and crush them to a pulp. If you are using a can of tomatoes, drain it well, as too much liquid will make the dough soggy. 3. Dissolve the yeast with a pinch of sugar in about ½ cup of lukewarm water. Leave aside in a warm place for about ten minutes, or until the mixture begins to bubble. 4. In the meantime, sift the flour and salt into a large, warmed mixing bowl. Make a well in the center and add the oil and yeast mixture. 5. Work the dough vigorously; add the remaining ½ cup of lukewarm water gradually to make a soft dough. 6. Knead vigorously for about 15 minutes until the dough is pliable and elastic, and comes away from the sides of the bowl. 7. Cover with a damp cloth and set aside in a warm, draft-free place for two to three hours, or until doubled in bulk. To prevent a dry crust from forming on the surface, put a little oil on the bottom of the bowl and roll the ball of dough in it to coat the entire surface before leaving it to rest.
Next, add sugar, allspice and lemon Juice, and season to taste with salt and pepper. Drain the onions and oil and add them to the meat mixture. Knead well by hand. Some people like to add chopped parsley and a little cayenne pepper as well.
Note: The filling is sometimes varied by omitting the tomatoes altogether, and adding ⅓ cup pine nuts and 2-3 tbsp tamarind. Rolling Pin Method - Knead the risen dough a few times and divide it into many walnut-sized balls. Allow to rest for a few minutes, then roll each piece on a lightly floured board with a lightly floured rolling pin into a round, flat shape 5-6 inches in diameter. Hand Method - Oil your hands lightly, take smaller lumps of dough, and flatten each piece as much as possible with the palm of your hand and place on a lightly oiled plate. Spread the prepared filling very generously over each piece, covering the entire surface, otherwise the filling will look meager when the pastries are baked. Transfer each round to a lightly oiled baking sheet. Place sheet into preheated, very hot oven, 450° for eight to ten minutes only.
Note: The pastries should be well done but still white and soft enough to roll up or fold in the hand to be eaten, as some people like to do.
Note: Lahma Bi Ajeen can be reheated by putting them in a warm oven for a few minutes. They can also be warmed up in the top rack of a double boiler. |
Personal
Notes: |
Personal
Notes: A middle eastern type of pizza with a meat filling. Delicious, dainty, elegant to serve at a party, these savories are also very easy to prepare with a simple bread dough.
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This recipe for Lahama Bi Ajee is from