Lahmeh bi Ajeen
Lahmeh bi Ajeen
Ingredients
- 1 lb Ground Beef
- 1 pc Large Onion
- 1 pc Large Tomato
- 2 tsp Seven Spices
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Pomegranate Molasses
- 1 tsp Lemon Juice
- 1 pc Egg
- 3 cups Bread Flour
- 1 1/2 tsp Active Dry Yeast
- 1 tbsp White Granulated Sugar
- 1 cup Milk
- 1/3 cup Vegetable Oil
- 1 tsp Salt
Instructions
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In a large bowl, combine the yeast, sugar, and 1/2 cup of the warm milk. The milk should not be too hot, or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
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Add the flour, remaining milk, and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If the dough won’t combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
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Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area until doubled in size, about an hour.
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After the dough has risen, divide it into 12 balls (for 6-inch pies) or 18 balls (for a mix of 4-inch and 6-inch pies). Cover with a towel and let rise for an additional 30-45 minutes.
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To prepare the filling, finely chop the onion and tomato. In a medium-sized bowl, combine with the ground beef. Add the spices, Pomegranate Molasses, and lemon juice, and mix thoroughly using your hands. Optionally, add finely chopped chili pepper or ground chili for some heat.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Shape the meat pies by rolling out each dough ball on a floured surface. For 6-inch pies, roll each dough ball into a 6-inch diameter. For 4-inch pies, roll out into a 4-inch diameter.
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Place a few tablespoons of meat filling on each piece of dough and spread thinly enough to cover the dough. Alternatively, for 4-inch pies, place about 2 tablespoons of meat filling in the center, leaving about 1 inch on the sides. Fold the dough over the filling and pinch the edges to seal. Optionally, add pine nuts to the center of each pie.
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Whisk the egg well and brush it over the top of the folded lahmeh bi ajeen to give it a golden color once baked.
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Bake the pies in the preheated oven for 10-12 minutes, until golden brown on the bottom.
Notes
Optional to add chili for heat, pine nuts for garnish