Lahm bi Ajeen is a favorite pastry enjoyed by everyone.

Dough:

1 kg flour

1 tablespoon sugar

1½ tablespoons salt

3 tablespoons powdered milk

2 tablespoons yeast

½ cup vegetable oil

3 cups warm water

Filling:

Ground meat

Tomatoes

Onion

Salt

Spices to taste

Hot pepper — optional

Mix the flour, sugar, salt, yeast and powdered milk. Add the oil, then gradually add the water — don’t add it all at once because you may not need the full amount depending on the flour.
Knead well, then let the dough rest until it doubles in size.
Prepare the filling while the dough is rising: finely chop the onion and tomatoes and add them to the ground meat.
Add salt and spices, and mix thoroughly.
After the dough has risen, roll it out into a large sheet and cut into rounds (for example, using a teapot lid).
Place a small spoonful of filling on each dough round and press slightly. You can crimp the edges, shape them into squares, or leave them open according to your preference.
Arrange the meat pies on a baking tray and bake until cooked through.
When serving, squeeze a little lemon juice over them for extra flavor if desired.
Serve Lahm bi Ajeen with yogurt or ayran.

This delicious Lahm bi Ajeen recipe is from a friend and cook at Shou Tabkhin Al-Yawm:

Click Alissar’s name to visit her page.

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Meat on Dough (Lahm bi Ajeen)

Prep checklist