Ingredients
-
-
5 - 6
-
1
-
2
-
2
-
2
-
2
-
-
1
-
2
-
2
-
500
-
1 1/2
-
1 1/2
-
2
Directions
Laham Ajeen (Flat Lamb Pies), Many Middle East countries have a version of this This is the Iraqi version These freeze well and can be served cold If you make smaller versions they can be served as an appetizer , My husband had a dish similar to this in college He talks about it frequently, so I have been searching for the recipe He said this is very close and he loved it! I had some difficulty with the bread part because I am not experienced with bread dough I let the yeast mixture froth for 5 minutes, and I had to add 1/4 cup more water to the dough I mixed it all in my mixer It was very tough dough I thought I screwed up After rising, it was soft as a sponge My husband helped make all the pies It was a lot of work, but it was worth it- they are really delicious! We only baked them for 6-8 minutes because the ones he ate were soft I liked them crisp, too We sprinkled them with feta and had some tzatziki sauce Thank you so much!, Many Middle East countries have a version of this This is the Iraqi version These freeze well and can be served cold If you make smaller versions they can be served as an appetizer
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Steps
|
1
Done
|
Sift Flour Into a Large Mixing Bowl and Warm in a Low Oven. |
|
2
Done
|
Dissolve Yeast in 1/4 Cup Warm Water, and Stir in the Remaining Water and Sugar and Salt. |
|
3
Done
|
Remove About 2 Cups Flour from Bowl and Keep Aside. |
|
4
Done
|
Make a Well and Pour the Yeast Mixture Into the Center and Blend in a Little of the Flour to Thicken the Liquid. |
|
5
Done
|
Cover With a Cloth and Leave Until Frothy. |
|
6
Done
|
Stir in the Rest of the Flour in a Bowl to Make a Soft Dough, Adding Oil Gradually. |
|
7
Done
|
Beat by Hand For 10 Minutes. |
|
8
Done
|
Turn Onto a Flour Dusted Board and Knead Until Smooth and Elastic, Using Just Enough Flour from the Reserved Flour to Stop the Dough Sticking. |
|
9
Done
|
Shape Into a Ball. |
|
10
Done
|
Oil Bowl, Put Dough in and Turn Over to Oil Top. |
|
11
Done
|
Cover the Top of the Bowl With Plastic Wrap and Leave in a Warm Spot Until Doubled in Bulk- About 1 Hour. |
|
12
Done
|
Meanwhile Make the Topping. |
|
13
Done
|
Gently Fry the Onion Inoil Until Transparent, Add Garlic and Increase Heat. |
|
14
Done
|
Add Lamb and Stir Over High Heat Until Juices Evaporate and Meat Starts to Brown. |
|
15
Done
|
Add the Remaining Topping Ingredients, Cover and Simmer Over Gentle Heat For 30 Minutes, Removing the Lid Towards the End of Coking So That the Excess Moisture Can Evaporate. |
