Lahm bi Ajin in Tripoli Style

Ingredients

• 1 kg flour
• 2 tablespoons powdered milk
• 1 tablespoon butter
• 1 teaspoon salt
• 1 egg
• 2 cups water or as needed for the dough
• ½ kg ground meat
• 4 onions, coarsely chopped
• 1 tablespoon yogurt
• 2 tablespoons tahini
• 1 tablespoon pomegranate molasses
• pine nuts
• spices
• salt
• Filling preparation method:
• For more of Rana's delicious desserts, here is Mafrouka with cream
• To get a method for making a lemon blossom substitute to decorate desserts at this link: How to make a lemon blossom substitute for decorating Arabic desserts
• To make very delicious Turkish-style cookies, follow this link: Turkish cookies

Method

1. We mix the dry ingredients, then add the remaining ingredients and knead well.
2. We divide the dough into balls, brush each one with oil, and set them aside to rest for at least 4 hours or overnight; the dough should be well covered so it does not dry out because it contains no yeast.
   Timers: 240 min
3. After the required resting time, grease the work surface or rolling area with oil, place each oiled piece of dough and roll it out with a rolling pin or by hand until it becomes very thin (as shown in the accompanying photos). Fold the dough several times until it takes a square shape and grease the baking tray with butter — not oil — so you obtain the desired texture for lahm bi ajin.
4. Sauté the chopped onions until cooked, add the meat with salt and spices and stir until the meat is done. Add the pomegranate molasses, tahini and yogurt and set the filling aside to cool.
5. Fill each dough square with the meat filling and place them on a baking tray in a preheated oven at 200°C until cooked and browned. Garnish them after baking with pine nuts.