Easiest Way to Make Anthony Bourdain Lebanese Meat Pies: Lahm bi Aajin

Lebanese Meat Pies: Lahm bi Aajin. 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.

It can be simply called Lebanese Meat Pie, or sometimes they use the Arabic name in various spellings like Lahmajun, Lahmajin, or if you have it at a Turkish place it'd be Lahmacun or Pide eventhough that may be slightly different. Lahm Bi Ajin (or Sfiha) These "Arab pizzas" called lahm bi ajin (or sfiha) date back to the fifteenth century and would have appeared in the region of the Beqaa Valley in Eastern Lebanon. 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.

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, lebanese meat pies: lahm bi aajin. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lebanese Meat Pies: Lahm bi Aajin is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Lebanese Meat Pies: Lahm bi Aajin is something that I’ve loved my entire life.

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.

To get started with this particular recipe, we must first prepare a few components. You can cook lebanese meat pies: lahm bi aajin using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Meat Pies: Lahm bi Aajin:

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

Sfiha (Lahm Bi Ajin) is an open-faced meat pie that is filled with ground beef of lamb, onions, tomatoes and tahini, perfect to make for a large gathering. Sfiha (Lahm Bi Ajin) is an open-faced meat pie that is filled with ground beef of lamb, onions, tomatoes and tahini, perfect to make for a large gathering. Lebanese Open-Faced Meat Pies is a savory recipe also knows as: Lahem Bi Ajeen, Lahm Bi Ajeen, Sfeeha, Sfiha, or Safiha. In it's literal translation it means meat in/on dough!

Steps to make Lebanese Meat Pies: Lahm bi Aajin:

  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..

The final product is a beautiful golden baked dough topped with an aromatic meat mix. I am guessing most of you have an idea about these Lebanese meat pies which we call in Lebanon sfeeha. They are served as part of the Lebanese mezze or as a main dish accompanied with plain yogurt, whether eaten alone as a snack or a main, sfeeha always satisfy and eating them all day long would be great if only my waist would allow it. Sharing my experience, expertise and energy, I craft authentic Lebanese recipes handed down for centuries and through the generations from my Sitto (grandmother) to my Ima (mother) to me, thankfully placed in my own hands to continue my life's work of popularizing Lebanese cuisine and culture, and carry on my family's culinary legacy. Lahm Bi Ajin is very popular in the whole region from Armenia and Turkey in the north, through Syria, Lebanon, Jordan and Palestine, extending to the Gulf countries in the south, and spreading to north Africa. "Lahm bi Ajin" has many names including "Sfiha", "Lahmajun", "Lahmacun", "Meat Pies", "Meat Pizzas".

So that’s going to wrap this up for this special food lebanese meat pies: lahm bi aajin recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Leave a Comment