Lahmeh Bi Ajin

http://www.tripoli-lebanon.com/lebanesefood.html

Ingredients:

• 2 1/5 lbs. flour
• 1 pt. water
• 1 1/2 tbs. salt
• 1/2 oz. yeast (1 cake commercial American yeast)
• 1 lb. butter that has been melted and cooled
• 2 1/2 lbs. lean lamb, chopped fine
• 2 lbs. red onions, finely chopped
• 1 stick of butter to fry the chopped meat
• 4 oz. snobar (pine nuts)
• 2 tbs. salt for the meat
• 1 1/2 cups of vinegar or labni
• 1/2 tsp. pepper

Directions:

• Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.
• Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.
• Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yoghurt.