Lahem B'ajeen

READY IN: 2hrs 25mins




  • Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
  • Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
  • Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
  • Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
  • Preheat oven to 400°F
  • Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16" thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
  • Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
  • Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.