The Tastiest Tahini Lahm Bi Ajin

Ingredients:

2 kilos flour

2 eggs

1 cup corn oil

1 tablespoon salt

1 tablespoon sugar

2 tablespoons yeast

Lukewarm milk, as needed

Filling:

1 kilo minced meat

Finely chopped parsley, as desired

Finely chopped tomatoes, as desired

Salt, to taste

A pinch of white pepper

3 tablespoons vegetable oil

4 cloves garlic, crushed

1/4 cup vinegar

Juice of 2 lemons

1 1/4 cups tahini

Preparation:

To prepare the tahini lahm bi ajin, beat the eggs with the lukewarm milk, add the yeast, and stir. Then add the sugar and stir, then the oil and stir.
Add a small amount of flour and stir before adding the rest. Knead well until you get a soft dough.
Add milk as needed. Brush the surface of the tahini lahm bi ajin dough with oil and let it rest and rise for at least half an hour.
Meanwhile, prepare the filling for the tahini lahm bi ajin. Mix the minced meat with the parsley, the drained tomatoes after chopping them, the garlic, salt, pepper, and oil.

Use the tomato juices and add the vinegar, lemon juice, and tahini. Whisk well to make the tahini sauce.
Add the tahini sauce to the meat filling and mix well.
Shape the dough into small boats or circles, as desired, and spread the filling over them. Then place the tahini lahm bi ajin on an oiled tray and bake until cooked through and golden.

Recipe and method for tahini lahm bi ajin from a friend and cook at the Shou Tabkhin Al Yawm website:

Claudette Katnasho

Click on Claudette's name to visit her profile on our site and discover her delicious recipes.

For more delicious pastry recipes, here is the ideal dough recipe at this link: The Ideal Dough for Pies, Pastries, and Pizza

To make meat sticks with dough, click on this link: Meat Fingers with Dough

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Tahini Lahm Bi Ajin Recipe

Prep checklist

Cooking notes