Lahm Bi Ajin
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
15 pizzas
- Serves:
- 6
ingredients
- 2 cups flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 3 tablespoons vegetable oil
- 1⁄2 cup warm water
- 1 lb ground beef or 1 lb lamb
- 1 onion
- 3 garlic cloves
- 1⁄2 bunch parsley
- 1⁄2 bunch cilantro
- 2 tomatoes
- 1 teaspoon hot chili pepper, to taste
- 1 tablespoon black pepper, paprika clove, ginger, nutmeg
- 4 ounces pine nuts
- 2 tablespoons olive oil
directions
- Prepare the dough by mixing the flour, sugar and yeast.
- Pour warm water and mix without kneading for a minute.
- Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
- Cover and let rise for 45 minutes.
- Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
- Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
- Finely chop the parsley and cilantro. Finely dice tomatoes.
- Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
- Simmer for about 15 minutes, stirring occasionally.
- In a dry skillet, toast the pine nuts, stirring constantly.
- Knead the dough for a minute, then divide it into fifteen equal balls.
- Spread each ball of dough into thin circles with a rolling pin.
- Place the dough circles on a baking sheet lined with parchment paper.
- Divide filling among all mini pizzas.
- Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
- Garnish with toasted pine nuts.
- Bake for about 10-15 minutes in an oven preheated to 400°F.
- Bi lahme ajin meat pies are ready when the crust on the edges is golden.
- Optional: drizzle pomegranate molasses over the top!
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RECIPE SUBMITTED BY
Elijah Jane
United States