Recipe
Lahm Bi Ajeen
Lahm Bi’ajeen is a traditional Lebanese dish. The secret to this recipe by @thelebaneseplate is giving the lamb a lovely touch of sweetness and tartness with pomegranate molasses. #ShareTheLamb
- Serves 5
- Prep Time 90 mins
- Cooking Time 25mins
Ingredients
- Serves 5
Method
- Prepare the dough. Activate the yeast by placing it in a large bowl with 250ml luke warm water. Let it sit for 5min. Add the water & oil, salt & sugar. Slowly add the flour & knead to create a smooth dough ball. Place in a lightly greased bowl. Cover & leave to prove in a draught free area for at least an hour.
- Make the filling. Finely dice the onion & tomatoes & add to the lamb mince & remaining filling ingredients. Mix using hands until well combined.
- Make the Lahim Bi’ajeen. Preheat the oven to 250C. Divide dough evenly into approximately 16 balls. Roll out dough balls to about 12cm disks. Add 2 tablespoons of filling onto centre of disk & spread out thinly, to about an inch from the edge. Fold edge of dough up & over the lamb filling, pinching in sides as you go. Place on a oven tray. Brush edges of dough lightly with oil & place in preheated oven. Reduce temperature to 200o & bake for about 15-17min or until meat is cooked & dough is golden.
- Serve warm with a squeeze of lemon juice.