Lahem B'ajeen
- Ready In:
- 2hrs 25mins
- Ingredients:
- 21
- Yields:
-
2 1/2 dozen
ingredients
- 1⁄4 ounce active dry yeast
- 1 cup warm water
- 2 tablespoons warm water
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 lb ground chuck
- 2 tablespoons vegetable oil
- 1 teaspoon vegetable oil
- 1 cup coarsely grated yellow onion
- 3 tablespoons fresh lemon juice
- 1 tablespoon tamarind paste
- 3⁄4 teaspoon allspice
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon sugar
- black pepper
- 1 (6 ounce) can no-added-salt tomato paste
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup pine nuts
directions
- 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.
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RECIPE SUBMITTED BY
Librarian. Newlywed.