Lahm Bi Ajin

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READY IN: 1hr 20mins
SERVES: 6
YIELD: 15 pizzas
UNITS: US

INGREDIENTS

Nutrition
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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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