Lahm Bi Ajeen

The first time I tasted Lahm Bi Ajeen, I was transported to a bustling Lebanese market, surrounded by the warm aromas of spices and baked bread. As I took a bite of these delightful meat pies, the layers of flavor danced on my palate. The blend of perfectly seasoned ground meat, fresh herbs, and a crispy yet soft dough made it an unforgettable experience. Every time I prepare Lahm Bi Ajeen at home, I’m reminded of those vibrant flavors and the joy of sharing good food with loved ones. It’s not just a meal; it’s a celebration of culture and family. There’s something incredibly satisfying about rolling out the dough and spreading the savory filling, knowing that each pie will bring smiles around the table. Whether enjoyed as a snack or a hearty meal, Lahm Bi Ajeen never fails to impress. It’s one of those recipes that feels like a warm hug, perfect for any occasion.

Ingredients Overview for Lahm Bi Ajeen

The ingredients for Lahm Bi Ajeen are a harmonious blend that showcases the rich flavors of Middle Eastern cuisine. These ingredients not only work well together but also complement each other perfectly, enhancing the overall taste. The key players include all-purpose flour, which forms a soft and pliable dough, and ground beef, which is seasoned beautifully to create a savory filling. Fresh herbs and spices elevate the dish, rounding out the symphony of flavors.

• All-purpose flour: 500g – This is the main component of the dough, providing structure and chewiness to the pies.
• Active dry yeast: 7g – Helps in leavening the dough, giving it a light and airy texture.
• Sugar: 1 teaspoon – A small amount balances the flavors and assists the yeast in rising.
• Lukewarm water: 300ml – Essential for activating the yeast and hydrating the flour.
• Salt: 1 tablespoon – Enhances the flavor of the dough and filling.
• Olive oil: 1 tablespoon – Adds richness and helps to keep the dough moist.
• Ground beef: 500g – The star of the filling, offering a hearty and flavorful base.
• Onion: 1 small, roughly chopped – Provides sweetness and depth to the filling.
• Garlic clove: 1 – A must for that aromatic flavor that ties everything together.
• Canned crushed tomatoes: 2-3 tablespoons – Adds moisture and a tangy flavor to the filling.
• Fresh parsley: 3 tablespoons, chopped – Brightens the dish with freshness.
• Pomegranate syrup: 1 tablespoon plus extra for drizzling – Introduces a sweet and tangy note.
• Red bell pepper: 1 small, deseeded and chopped – Adds sweetness and color to the filling.
• Lemon juice: 2 tablespoons – Serves to balance the richness with acidity.
• Cumin powder: 1 tablespoon – Infuses the filling with warm, earthy flavors.
• Pepper: ½ teaspoon – Provides a mild kick.
• Toasted pine nuts: A few, for garnish – Adds crunch and nutty flavor.

Making This Lahm Bi Ajeen

Creating Lahm Bi Ajeen at home is a rewarding experience that fills your kitchen with irresistible aromas. Follow these steps for making the perfect meat pies. Trust me; you’ll appreciate the effort when you take that first delicious bite.

1. In a large mixing bowl, add the all-purpose flour and make a well in the center. This allows the yeast mixture to blend seamlessly with the flour.
2. Pour in the active dry yeast, sugar, and lukewarm water. Let it sit for 5 to 10 minutes until it becomes foamy, which indicates that the yeast is activated.
3. Start mixing on low speed (or knead by hand) to gradually incorporate the flour into the liquid. Once combined, add salt and continue mixing until you have a cohesive dough.
4. Knead the dough on a lightly floured surface for about 8 to 10 minutes until it becomes smooth and elastic, ensuring it no longer sticks to your hands.
5. Drizzle in olive oil, kneading for another minute to incorporate it fully. This step enhances the texture of your dough.
6. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size. This step is crucial for achieving a light dough.
7. In a food processor, combine the onion, garlic, red bell pepper, crushed tomatoes, fresh parsley, pomegranate syrup, lemon juice, cumin powder, salt, pepper, and olive oil. Pulse until finely chopped and well combined.
8. Add the ground beef and pulse a few more times until the mixture is evenly blended, but be careful not to overmix; you want a slightly chunky texture.
9. If the meat mixture seems too wet, transfer it to a fine-mesh sieve over a bowl and allow it to drain for 30 minutes. This ensures the filling doesn’t make the dough soggy.
10. Preheat your oven to 230°C (445°F). Lightly grease your baking trays or line them with parchment paper.
11. Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
12. On a floured surface, use a rolling pin to roll each dough piece into a thin round or oval shape, thinner than pizza dough. This is key for achieving that perfect texture.
13. Spread a thin, even layer of the meat mixture onto each dough round, ensuring it reaches the edges. This allows for maximum flavor in every bite.
14. Arrange the lahmacuns on your prepared trays and bake for 10 to 12 minutes, or until the edges are golden brown while keeping the bread soft enough to fold.
15. Once baked, remove them from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice for a burst of flavor.
16. Sprinkle with toasted pine nuts for a delightful crunch. Serve warm with fresh herbs, yogurt, or a crisp salad. Enjoy!

Ways to Customize

Customizing Lahm Bi Ajeen is a wonderful way to make this dish your own. Here are some tips to consider for variations:

• Meat Choices: You can use a mix of ground beef and ground lamb for a more complex flavor. If you prefer a lighter option, consider using ground turkey.
• Vegetarian Option: Substitute the meat with finely chopped vegetables or lentils, seasoned with similar spices, for a delicious vegetarian version.
• Herb Variations: Experiment with different herbs like mint or basil alongside parsley to give a unique twist to the filling.
• Spice Level: Adjust the heat by adding some chili flakes or fresh peppers into the mixture for those who enjoy a bit of spice.
• Serving Styles: Try serving Lahm Bi Ajeen with various dips, such as hummus or tzatziki, to complement the flavors.
• Garnishing: Enhance the presentation by adding sliced olives or fresh vegetable garnishes on top before serving.
• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to restore crispness.

What to Serve With Lahm Bi Ajeen

When it comes to serving Lahm Bi Ajeen, you have plenty of delicious options to enhance your meal. Here are some ideas:

• Fresh Salad: A crisp cucumber and tomato salad pairs wonderfully, balancing the richness of the pies.
• Yogurt Sauce: Serve with a side of yogurt or tahini sauce for a creamy contrast.
• Herb Plate: Fresh herbs like mint, parsley, and dill add a refreshing touch and can be used as toppings.
• Roasted Vegetables: Roasted seasonal vegetables offer a hearty complement to the lahmacuns.
• Rice Pilaf: A fragrant rice pilaf with nuts and spices can round out the meal nicely, making it more filling.
• Occasions: These pies are perfect for gatherings, casual dinners, or even festive occasions during Ramadan.
• Freezing: For meal prep, freeze unbaked pies. When you’re ready to eat, just bake them straight from the freezer; they’ll be just as delicious.

FAQ

Conclusion

In conclusion, Lahm Bi Ajeen is not just a dish; it’s a celebration of flavors and culture that brings people together. Its blend of spices and savory filling wrapped in a soft, delicious dough makes it a standout meal for any occasion. I encourage you to try making this recipe at home and experience the joy it brings to your table. You won’t regret it!

Lahm Bi Ajeen

The ultimate comfort food, Lahm Bi Ajeen combines savory ground beef, fresh herbs, and a delightful dough into perfect meat pies. Ideal for sharing with friends and family, this easy weeknight dinner is sure to impress. Make it tonight and savor the authentic flavors of Lebanese cuisine!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dinner

Cuisine Lebanese

Servings 4 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Blender
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 500 g All-purpose flour
• 7 g Active dry yeast
• 1 teaspoon Sugar
• 300 ml Lukewarm water
• 1 tablespoon Salt
• 1 tablespoon Olive oil
• 500 g Ground beef
• 1 small Onion roughly chopped
• 1 clove Garlic
• 2-3 tablespoons Canned crushed tomatoes
• 3 tablespoons Fresh parsley chopped
• 1 tablespoon Pomegranate syrup plus extra to drizzle on top
• 1 small Red bell pepper deseeded and chopped
• 2 tablespoons Lemon juice
• 1 tablespoon Cumin powder
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 tablespoon Olive oil
• a few Toasted pine nuts for garnish

Instructions

 

• In a large mixing bowl, add the all-purpose flour and make a well in the center.
• Pour in the active dry yeast, sugar, and lukewarm water. Let it sit for 5 to 10 minutes until foamy, activating the yeast.
• Start mixing on low speed (or knead by hand), gradually incorporating the flour. Once combined, add the salt and continue mixing.
• Knead until a smooth, elastic dough forms and no longer sticks to the sides of the bowl (about 8 to 10 minutes).
• Drizzle in olive oil, kneading for another minute to incorporate.
• Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
• In a food processor, add the onion, garlic, bell pepper, crushed tomatoes, parsley, pomegranate syrup, lemon juice, cumin, salt, pepper, and olive oil.
• Pulse until finely chopped and well combined.
• Add the ground meat and pulse a few more times until the mixture is evenly blended. (Do not overmix; the texture should be paste-like but not overly smooth.)
• If the mixture appears too wet, transfer it to a fine-mesh sieve over a bowl and let it drain for 30 minutes.
• Preheat the oven to 230°C (445°F). Lightly grease baking trays or line them with parchment paper.
• Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
• Lightly flour your work surface and use a rolling pin to roll each dough ball into a thin round or oval shape (thinner than pizza dough).
• Spread a thin, even layer of the meat mixture onto each dough round, covering it right to the edges.
• Arrange the lahmacuns on the prepared baking trays and bake for 10 to 12 minutes, or until the edges are golden brown but the bread is still soft enough to fold.
• Remove from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice.
• Sprinkle with toasted pine nuts for added crunch.
• Serve warm with a side of fresh herbs, yogurt, or a crisp salad. Enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: To freeze, place uncooked lahmacuns in a single layer in the freezer, then transfer to a bag once frozen.
• Tip 3: You can adjust the spices to suit your taste for a milder or spicier filling.
• Tip 4: Consider adding different herbs like mint for extra flavor.
• Tip 5: Serve with a variety of dips to enhance the experience.

Keyword easy meat pies, Lahm Bi Ajeen recipe, Lebanese meat pies, Middle Eastern Cuisine