Lahm Ajeen, also known as Lebanese Meat Pies, is a popular Middle Eastern dish that has a rich culinary history. While it is commonly associated with Lebanese cuisine, it is also enjoyed in various other countries in the region, including Syria, Jordan, and Palestine.
Today, Lahm Ajeen is a beloved dish enjoyed in homes, restaurants, and street food stalls across the Levantine region and beyond. It has gained international popularity due to its delicious flavors, versatility, and the ease with which it can be eaten on the go.
Lahm Ajeen can be enjoyed as a main course or as a snack!
Ingredients for the Dough:
3 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup warm water
Ingredients for the Meat Topping:
1 pound (450 grams) ground lamb or beef
1 onion, finely chopped
2 cloves of garlic, minced
2 tomatoes, seeded and finely diced
1/4 cup finely chopped parsley
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 teaspoon Meat Pie spices
Salt and pepper to taste
Directions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt for the dough. Make a well in the center and add the olive oil and warm water. Mix until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the meat topping. In a large bowel, mix the beef with all fresh ingredients and spices.
Stir well to combine all the ingredients allowing the flavors to meld together.
Preheat your oven to 450°F (230°C).
Punch down the risen dough and divide it into small portions (about the size of a golf ball). On a floured surface, roll out each portion into a thin circle, about 6-8 inches in diameter.
Place the rolled-out dough circles onto a baking sheet lined with parchment paper.
Spread a thin layer of the meat topping mixture evenly over each dough circle, leaving a small border around the edges.
Bake the Lahm Ajeen pies in the preheated oven for about 10-12 minutes, or until the edges of the dough are golden brown and the meat is cooked through.
Remove from the oven and let the pies cool for a few minutes before serving.
Lahm Ajeen is traditionally served with a squeeze of lemon juice and your favorite yogurt-based dip. Eastern Gate Family love to flavor the yogurt with one tablespoon of tahini sauce. Enjoy!