Prep 2 hrs
Cook 20 mins
Meat Pies These freeze well pre baked.
Jamilahs Basic Dough
- 1 egg
- 1 (7 g) packet dry active yeast
- 1⁄4 cup war water
- 1 teaspoon sugar
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 1 1⁄4 cups warm milk
- 1 tablespoon olive oil
- 1 lb fresh coarsely ground lamb, and or 1 lb ground beef
- 1 medium onion, chopped fine
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 cup pine nuts, sauteed in butter (optional)
- 1⁄2 cup chopped tomato
- 2 tablespoons fresh lemon juice
- extra olive oil
- Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
- In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
- Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
- Meat Filling :.
- Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
- Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
- Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
- Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
- Remove from heat. Stir in the fresh lemon juice.
- The mixture should not be watery but it should be moist. Set aside to cool.
- Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.
- Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
- Bake until golden brown, about 18-20 minutes. Serve warm.
- Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.
I made the dough in my bread machine. I had to add more flour to it while it was mixing. When I removed it from the bread machine, it was all puffy. It was easy to work with. I made 8 lahma bajeen. The dough is great (texture and taste). I baked them at 350 F for 20 minutes and then it was not enough. Maybe it would have been better at a highter heat. It's not mentionned in the recipe. We may use less lemon juice and omit the cinnamon. Thanks Jamilah :) Made for Ramadan tag game
* 1 egg
* 1 (7 g) packets dry active yeast
* 1/4 cup war water
* 1 teaspoon sugar
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup extra virgin olive oil, plus
* 2 tablespoons extra virgin olive oil
* 1 1/4 cups warm milk
* 1 tablespoon olive oil
* 1 lb fresh coarsely groundlamb, and or 1 lb ground beef
* 1 medium onion, chopped fine
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon black pepper
* 1/4 teaspoon white pepper
* 1/4 cup pine nuts, sauteed in butter
* 1/2 cup chopped tomato
* 2 tablespoons fresh lemon juice
* extra olive oil
These are fabulous! I made a double batch and added a bit of pomegranate molasses and some fresh mint to the mix and I could eat this everyday and never get bored! Made the extra to freeze and have as a convenient take along for picnics or a quick lunch. Yum!
wonderful meat pies, i will make these often! made and reviewed for cookbook tag in the games forum