Laham Ajeen (Flat Lamb Pies)

Recipe by Missy Wombat
READY IN: 2hrs 15mins




  • Sift flour into a large mixing bowl and warm in a low oven.
  • Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
  • Remove about 2 cups flour from bowl and keep aside.
  • Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
  • Cover with a cloth and leave until frothy.
  • Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
  • Beat by hand for 10 minutes.
  • Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
  • Shape into a ball.
  • Oil bowl, put dough in and turn over to oil top.
  • Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
  • Meanwhile make the topping.
  • Gently fry the onion inoil until transparent, add garlic and increase heat.
  • Add lamb and stir over high heat until juices evaporate and meat starts to brown.
  • Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
  • The mixture should be thick.
  • Allow to cool.
  • Punch down the dough and turn onto a floured board.
  • Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
  • Roll out each ball to a 12 cm round and place on greased baking sheets.
  • spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
  • Serve hot or cold.