Lahm bi Ajeen
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Prep Time2 hrs
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Cook Time30 mins
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Serving18
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Ready In2.5 hrs
Lahm bi ajeen is essentially the Lebanese version of a meat pie. The literal meaning of the word in Arabic translates to “meat in the dough.” These pies are comparable to the Turkish Lahmacun. They are typically served as an appetizer, along with other hot “mezze” dishes.
Homemade Dough
Homemade dough can seem very intimidating but, once you get the hang of it, it becomes so quick and easy to prepare! This dough recipe is the same dough I make for my Spinach Fatayer. I typically make a large batch and bake both dishes on the dame day.
If you don’t have time or want a quicker alternative to homemade dough, pizza dough, or frozen rolls would work very well!
Shaping Lahm bi Ajeen
Lahm bi ajeen can be shaped in many different ways, flat like a pizza being the most popular version. At bakeries in Lebanon, I would find large personal-pizza sized lahm bi ajeen folded in half like a sandwich. You can smell them from a mile away at the local “furun” (bakery).
Another popular version known as “sfiha” in Arabic, is an open-faced meat pie with the sides pinched up on all four corners. These meat pies are typically served with a dollop of plain yogurt and a squeeze of fresh lemon juice on top of the warm pie.
I love to serve lahm bi ajeen for Iftar during Ramadan. Served with a side salad like fattoush and some soup, it is the perfect iftar.
What is Ramadan?
Ramadan Kareem to all those who celebrate! Over the course of this holy month, I will share some traditional dishes eaten during the month of Ramadan from appetizers, main dishes to desserts! For some recipe inspiration, check out my Ramadan recipes from the last couple of years such as Lebanese rice and chicken, Fattoush, Atayef and walnut stuffed Atayef.
Ramadan is the holy month of fasting from all food and water from sunrise to sunset for Muslims. However, Ramadan is much more than just fasting. It is a month of personal development and cleansing of the soul. By not eating most of the day, we learn self-discipline and feel empathy for the poor. During this month, the meal eaten for iftar which, is the evening meal in which Muslims break their fast on, is very important in terms of getting all your daily needs of vitamins and nutrition. The meal typically consists of a salad, a soup, a protein and carbs.
STEP 1 - Dough Preparation
In a large bowl combine the yeast, sugar, and 1/2 cup of warm milk. The milk should not be too hot or the yeast will not proof. Mix together and set aside for 10 minutes, until foamy.
STEP 2
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 you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
STEP 3
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.
STEP 4
STEP 5 - Meat and Vegetable Filling
Prepare the filling by finely chopping the large onion and tomato.Place in a medium-sized bowl with the ground beef.
Add the spices, pomegranate molasses and lemon juice and mix thoroughly using your hands.Optional: Add a finely chopped chili pepper or ground chili for some heat!
STEP 6
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
STEP 7
There are many ways to shape the meat pies, the easiest shape being like a pizza. On a floured surface, roll out the dough balls into 6 inches in diameter. Place on prepared baking sheet.
Take about a few tablespoons of the meat filling and place on the dough and spread out thinly but enough so the dough is fully covered.
STEP 8
Another way is to roll out the dough into 4 inches in diameter. Place about 2 tablespoons of meat filling into the center leaving about 1 inch on the sides.
Fold the dough over the meat and pinch the sides all around until fully closed.Optional: Pinch a few pine nuts into the middle.
STEP 9
Whisk the egg well and using a pastry brush, brush the tops of the folded lahm bi ajeen for a beautiful golden color once baked.
STEP 10
Bake for 10-12 minutes, until golden brown on the bottom. Serve warm or at room temperature.
Keeps well for a week in tupperware or sealed bag in the fridge.
Lahm bi Ajeen
Ingredients
- 1 lb Ground Beef
- 1 lg Onion Finely Chopped
- 1 lg Tomato Finely Chopped
- 2 tsp. Seven Spices
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2 tsp. Pomegranate Molasses
- 1 tsp. Lemon Juice
- 1 Egg
Dough
- 3 cups Bread Flour
- 1½ tsp. Active Dry Yeast
- 1 tb. White Granulated Sugar
- 1 cup Milk Warm
- ⅓ cup Vegetable Oil
- 1 tsp. Salt
Instructions
- In a large bowl combine the yeast, sugar and ½ 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.
- 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 you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- 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. After an hour or so, divide the dough into 12 balls.Recover with towel and let rise for an additional 30-45 minutes. (12 is for the 6 inch sized ones, I made 18, 12 4inch and 6 6inch sized pies.)
- Prepare the filling by finely chopping the large onion and tomato. Place in a medium-sized bowl with the ground beef. Add the spices, Pomegranate Molasses and lemon juice and mix thoroughly using your hands. Add a finely chopped chili pepper or ground chili for someheat! (Optional)
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- There are many ways to shape the meat pies, the easiest shape being like a pizza. On a floured surface, roll out the dough balls into 6 inches in diameter. Place on prepared baking sheet. Take about a few tablespoons of the meat filling and place on the dough and spread out thinly but enough so the dough is fully covered. Another way is to roll out the dough into 4 inches in diameter. Place about 2 tablespoons of meat filling into the center leaving about 1 inch on the sides. Fold the dough over the meat and pinch the sides all around until fully closed. Pinch a few pine nuts into the middle. (Optional)
- Whisk the egg well and using a pastry brush, brush the tops of the folded lahm bi ajeen for a beautiful golden color once baked.
- Bake for 10-12 minutes, until golden brown on the bottom. Serve warm or at room temperature.Keeps well for about a week in Tupperware or sealed baggie in the fridge.
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