Pastries and baking
ChefOla Faour
How to Make Lahm bi Ajeen
Lahm bi ajeen made with a successful, delicious recipe. The dough is to your taste and works for all kinds of manakish, and the topping is simply irresistible! Perfect for breakfast or lunch, lahm bi ajeen is always a great choice.
Lahm bi ajeen made with a successful, delicious recipe. The dough is to your taste and works for all kinds of manakish, and the topping is simply irresistible
Ingredients
Start here, then move straight into the method.
- Dough
- 1 kilogram all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 cup yogurt
- 1 cup warm milk, for the dough and yeast
- Meat filling
- Half a kilo finely ground meat
- 3 medium tomatoes
- 2 onions
- Half a sweet green pepper
- 1 hot pepper, optional
- A pinch of black pepper
- A pinch of white pepper
- A pinch of chili powder, optional
- A pinch of paprika or sweet pepper powder
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- Salt
- 2 tablespoons tomato paste
Method
Follow the cooking sequence without leaving the page.
- In a mixing bowl, combine the dry dough ingredients and mix well.
- Make a well in the center and add the sugar, yeast, and warm milk. Stir and let the yeast activate.
- Add the vinegar, yogurt, and oil, then knead until you have a smooth, soft dough.
- Cover and let it rise for about 1 hour, until well proofed and doubled in size.Timers: 60 min
- Using a food processor or electric mixer, add all the filling ingredients except the meat and blend until smooth.
- Transfer to a bowl, add the meat, and mix well.
- Once the dough has risen, shape it into medium balls.
- Roll out the balls with a rolling pin on a floured surface. You can make them large or medium, as desired.
- Spread the filling over the dough rounds. If you notice a little liquid on top of the filling, mix it before scooping it up. Do not drain the lahm bi ajeen filling, because the vegetable juices help keep the filling moist and not dry after baking.
- Place the topped rounds on trays lightly greased with oil or lined with parchment paper, then bake in a hot oven.
- Serve the lahm bi ajeen immediately.
- For more manakish fillings from Ruqayya, here is this recipe with many options How to Make Manakish
- Chocolate croissants are among the tastiest pastries children usually ask for.. click the link to learn how Ruqayya makes them Chocolate Croissants
- For more sweet and delicious pastries from Ruqayya, here is German-Style Chocolate Croissant
Recipe tags
Pastries and bakingInternationalDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Manakish
- Chocolate Croissants
- German-Style Chocolate Croissant
