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Lahm bi Ajeen
Lebanese Meat Pies
Lahm bi Ajeen are delicious, thin Lebanese meat pies featuring a spiced lamb topping on a crisp, baked dough base. A squeeze of fresh lemon juice just before serving is essential for brightness.
🧂 Ingredienser
- 500 g Bread dough(Store-bought or homemade. Ensure it has risen according to recipe instructions.)
- 400 g Ground lamb(Preferably 80/20 lean-to-fat ratio for flavor and moisture.)
- 2 medium Tomatoes(Finely diced. Remove seeds if preferred to reduce moisture.)
- 1 medium Onion(Finely minced or grated for a smoother texture in the topping.)
- 50 g Pine nuts(Optional, but traditional. Lightly toasted for enhanced flavor.)
- 2 tbsp Pomegranate molasses(Adds a unique sweet-tart depth.)
- 1 tsp Seven spice blend(A Middle Eastern spice mix, often containing cinnamon, cumin, coriander, cloves, nutmeg, cardamom, and black pepper. Adjust to taste.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
- 1 Fresh lemon(For serving.)
👨🍳 Fremgangsmåde
- 1
Prepare the dough: If using homemade dough, prepare it according to your recipe and let it rise until doubled in size (approximately 1 hour). If using store-bought, ensure it's at room temperature and ready to be worked with.
⏱️ 1 hour (for rising) - 2
Prepare the lamb topping: In a medium bowl, combine the ground lamb, finely diced tomatoes, finely minced onion, pomegranate molasses, seven spice blend, salt, and black pepper. Mix gently but thoroughly with your hands until all ingredients are evenly distributed. Avoid overmixing, which can make the lamb tough.
⏱️ 15 minutes - 3
Preheat oven and prepare baking sheets: Place oven racks in the upper and lower thirds of the oven. Preheat the oven to 230°C (450°F). Line two large baking sheets with parchment paper.
⏱️ 10 minutes - 4
Shape and top the lahm bi ajeen: Divide the dough into 20 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 15-18 cm (6-7 inches) in diameter and about 3mm (1/8 inch) thick. Carefully transfer each dough circle to a prepared baking sheet. Spoon about 2-3 tablespoons of the lamb mixture onto each dough circle, spreading it evenly to the edges, leaving a small border. If using pine nuts, sprinkle them over the lamb mixture.
⏱️ 20 minutes - 5
Bake the lahm bi ajeen: Bake for 12-15 minutes, or until the edges of the dough are golden brown and crisp, and the lamb topping is cooked through and slightly caramelized. Rotate the baking sheets halfway through baking for even cooking. The bottoms should be golden and firm.
⏱️ 12-15 minutes - 6
Serve: Remove from the oven. Let cool slightly for a minute or two. Serve immediately, with fresh lemon wedges on the side for squeezing over the lahm bi ajeen just before eating.
⏱️ 5 minutes
💡 Professionelle Tips
- ✓For a crispier base, ensure the dough is rolled very thin.
- ✓Don't overcrowd the baking sheets; bake in batches if necessary.
- ✓The fresh lemon squeeze is crucial for cutting through the richness of the lamb and adding a vibrant finish.
- ✓Toasted pine nuts add a delightful crunch and nutty flavor.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add finely chopped parsley or mint to the lamb mixture for added freshness.
- Increase the seven spice blend or add a pinch of chili flakes for a spicier topping.
- Use a mix of ground beef and lamb for a different flavor profile.