Lahm bi ajeen made with an easy, authentic home recipe!

Ingredients:

6 cups all-purpose flour

2 tablespoons qatr

2 tablespoons salt

2 teaspoons baking powder

2 tablespoons vegetable oil

2 1/2 cups warm water, or as needed to form the dough

Filling:

1 kg ground beef

6 large onions, finely chopped

A pinch of seven-spice mix

Salt, to taste

Pomegranate molasses, to taste

Fresh mint, chopped

Parsley, chopped

4 tablespoons tahini

Pine nuts for garnish

2 tablespoons apple cider vinegar

Preparation:

Put the dry ingredients gradually into the mixer or a deep bowl for kneading.

Add the wet ingredients and knead until you have a dough that is soft but not sticky.

Let the dough rest for half an hour, then roll it out lengthwise and cut it with a knife into small round pieces.

Brush each dough piece with ghee (clarified butter) and set aside; continue preparing the pieces until all the dough is used. Then let them rest for another hour.

After that, take the dough pieces again and flatten them by hand into circles, brush ghee from all sides, set aside and continue with the remaining pieces, then let them rest for 20 minutes.

Roll the dough lengthwise into a sandwich-like roll, seal the dough, place the filling on each circle, garnish with pine nuts and continue with the rest.

Place the Lahm bi ajeen rounds in a preheated oven and brown them from the bottom first, then from the top.

Preparing the filling:

Heat the oil, fry the ground beef, then add the onions, a pinch of spice and salt. Cook until the mixture is done, stirring occasionally.

When the filling has cooled, add pomegranate molasses, a handful of parsley, a handful of mint, the tahini and two tablespoons of vinegar. Stir until combined and ready to use.

This delicious recipe is from our friend and cook on Shou Tabkhin Alyoum:

Rina Abdullah

Click Rina’s name to visit her page on our site and explore her wonderful recipes.

For more savory pastries from Rina's kitchen, see: Cheese Pastries

#lahm_baajin #recipes #pastries #meat

Lahm Bi Ajeen (Arabic Meat Flatbreads)

Prep checklist

Cooking notes