Thursday, May 8, 2008

Lahmeh Bi Ajin

  • 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
  • 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.

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