How to Make Lahm bi Ajeen

Ingredients

• 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

1. In a mixing bowl, combine the dry dough ingredients and mix well.
2. Make a well in the center and add the sugar, yeast, and warm milk. Stir and let the yeast activate.
3. Add the vinegar, yogurt, and oil, then knead until you have a smooth, soft dough.
4. Cover and let it rise for about 1 hour, until well proofed and doubled in size.
   Timers: 60 min
5. Using a food processor or electric mixer, add all the filling ingredients except the meat and blend until smooth.
6. Transfer to a bowl, add the meat, and mix well.
7. Once the dough has risen, shape it into medium balls.
8. Roll out the balls with a rolling pin on a floured surface. You can make them large or medium, as desired.
9. 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.
10. Place the topped rounds on trays lightly greased with oil or lined with parchment paper, then bake in a hot oven.
11. Serve the lahm bi ajeen immediately.
12. Delicious lahm bi ajeen recipe from a friend of the Shou Tabkhin Today site
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