Recipe of Gordon Ramsay Open-faced meat pies - lahem bi ajeen

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, open-faced meat pies - lahem bi ajeen. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Open-faced meat pies - lahem bi ajeen is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Open-faced meat pies - lahem bi ajeen is something which I have loved my entire life.

The BEST Lebanese Meat Pies or Lahm bi Ajeen (Lahm: Meat/Ajeen: Dough) I لحمة بعجين. 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 Another popular version known as "sfiha" in Arabic, is an open-faced meat pie with the sides pinched up on all four corners. Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply delicious.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook open-faced meat pies - lahem bi ajeen using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Open-faced meat pies - lahem bi ajeen:

1. Make ready - For the dough:
2. Make ready 8 cups flour
3. Get 2 tablespoons dried yeast dissolved in ½ cup warm water
4. Make ready 3 1/2 cups water
5. Get 1/2 cup vegetable oil
6. Prepare 1 teaspoon salt
7. Prepare 1 teaspoon sugar
8. Prepare - For the meat mixture:
9. Prepare 1 kg finely ground beef
10. Make ready 1 kg onions, finely chopped
11. Make ready 2 kg tomatoes, finely chopped
12. Prepare 2 tablespoons tomato paste
13. Prepare 1 green pepper, finely chopped
14. Take 3 cloves garlic
15. Prepare 1 teaspoon salt
16. Make ready 1/4 teaspoon hot red pepper powder
17. Make ready 1/2 teaspoon black pepper
18. Prepare 2 tablespoons pomegranate syrup, if available

Lahm bi ajeen literally translates to 'meat in dough' and should really be a food group in itself. You might think that this means the dough will be soggy but the open pie means all the extra moisture is evaporated in the hot oven. I use a food processor to really blitz it together well and plus you can. Lahm bi ajeen (also transliterated as laham b'ajeen or called lahmajun or lahmajoun) is usually described as Middle Eastern meat pizza, but there are some ways that the comparison doesn't begin to do justice to lahm bi ajeen's unique flavor.

Instructions to make Open-faced meat pies - lahem bi ajeen:

1. Mix well all the dough ingredients together, except the vegetable oil.
2. Add in the oil gradually while mixing the ingredients by hand. Continue kneading until you get a firm dough. Don't hesitate to add some more water if needed.
3. Cover the dough with a kitchen cloth and leave it to rest for about 2 hr 30 min in a warm place until it rises and doubles in size.
4. Knead the dough again after dipping your hands in flour, and divide it into balls the size of a golf ball. Leave it to rest for 30 more minutes.
5. Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness.
6. To prepare the meat mixture: put all the ingredients together and mix well.
7. Spread 2 tablespoons of the mixture on the surface of each dough piece.
8. Slightly grease two oven trays with olive oil and place the lahem bi ajeen on them. Bake in the oven at medium heat for about 20 min or until the bottom of the dough turn lightly brown and the meat is well cooked.
9. Serve warm with plain yogurt or with laban ayran, a salty yogurt drink.
10. Note: You can find the recipe of 'Salty yogurt drink' in my profile

I use a food processor to really blitz it together well and plus you can. Lahm bi ajeen (also transliterated as laham b'ajeen or called lahmajun or lahmajoun) is usually described as Middle Eastern meat pizza, but there are some ways that the comparison doesn't begin to do justice to lahm bi ajeen's unique flavor. Sure, each dish is thinly rolled dough baked with toppings. Lebanese sfeeha or sometime called lahm bi ajeen, which basically means lamb in dough, are amazing little meat pies that full of flavor and simply The dough is basically like a pizza dough and they are either served open face like a mini pizza or sometimes the meat is wrapped within the dough. Recipe courtesy of Food Network Kitchen.

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