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!
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.