Lahma Bajeen - Meat Pies

Jamilah's Kitchen's Note:

Meat Pies These freeze well pre baked.

• Total Time: 2 hrs 20 mins
• Prep Time: 2 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 8-10

Yield: 18.0 pies

Jamilahs Basic Dough

• 1 egg
• 1 (7 g) packet dry active yeast
• ¼ cup war water
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup extra virgin olive oil , plus
• 2 tablespoons extra virgin olive oil
• 1 ¼ cups warm milk

Meat Filling

• 1 tablespoon olive oil
• 1 lb fresh coarsely ground lamb, and or 1 lb ground beef
• 1 medium onion , chopped fine
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper
• salt
• ¼ cup pine nuts , sauteed in butter (optional)
• ½ cup chopped tomato
• 2 tablespoons fresh lemon juice
• extra olive oil

Directions:

1. Dough:.
2. Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
3. 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.
4. 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.
5. Meat Filling :.
6. 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.
7. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
8. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
9. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
10. Remove from heat. Stir in the fresh lemon juice.
11. The mixture should not be watery but it should be moist. Set aside to cool.
12. Assembly:.
13. 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.
14. Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
15. Bake until golden brown, about 18-20 minutes. Serve warm.
16. Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

Reviews

[Boomette]

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


Meat Filling

* 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
* salt
* 1/4 cup pine nuts, sauteed in butter
* 1/2 cup chopped tomato
* 2 tablespoons fresh lemon juice
* extra olive oil

[UmmIbrahim]

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!

[MarraMamba]

wonderful meat pies, i will make these often! made and reviewed for cookbook tag in the games forum