Ingredients
-
5
-
1/2
-
3
-
3/4
-
1 1/2
-
1 1/2
-
1
-
1
-
1
-
3
-
1/2
-
1
-
1
-
1/2
-
1/2
Directions
Ajeen Beckford Lahma Bi Ajeen, a beautiful meat pie with Jamaican Jerk Spice I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish i am a big fan i really think u are the best chef in Jamaica and i await your book , I’m sure it’s great but would be nice to know the filling , a beautiful meat pie with Jamaican Jerk Spice I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish i am a big fan i really think u are the best chef in Jamaica and i await your book
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Steps
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1
Done
|
Mix All Dough Ingredients Well. Knead For a Few Moments. Set Aside to Rest While Preparing Filling. Mix All the Filling Ingredients. Preheat the Oven to 400f |
|
2
Done
|
Since You Will Be Preparing a Large Number of These, It Makes Sense to Work on a Large, Clean Surface. the Kitchen Table Is Perfect. Roll Half the Dough to 1/8 Inch Thickness on a Clean Table. Use a Glass, 2-2.5 Inches in Diameter to Cut Circles of Dough. Place These Circles on a Well Oiled Baking Sheet. Work the Remaining Dough Into a Ball, and Roll It Out to Cut More Circles. Keep Combining the Circle Cutouts Until You Have Used All the Dough. Place 1.5 Teaspoons Filling on Each Circle. With a Fork, Carefully Smooth Filling to the Edge of the Circle. It's Fine For the Lahma Bi Ajeen to Touch Each Other in the Pan, but They Cannot Overlap. |
|
3
Done
|
Bake For About 20 Minutes, or Until Dough Is Just Firm but not Crisp. |
|
4
Done
|
Serve With Tehina and Soup or Salad For a First Course. |
