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. Homemade Dough Lahm Bi Ajeen, which literally translates to "meat on dough" is a classic Iraqi dish. It is made with the perfect mixture of ground beef (or lamb), vegetables and spices spread on soft dough, and baked to perfection. A middle Eastern classic that's enjoyed at all meals! This recipe includes a very easy dough, and a filling that you'll love!
Lahm bi ajeen (Lebanese meat pies) by Zaatar and Zaytoun
Lahm bi ajeen dough is the same as sfeeha dough which combines a little milk with the water when fermenting the yeast. This milk makes the dough ever so slightly softer which makes them easier to fold. Roll out the dough approx 3mm thin However, many people use regular manakish dough to make lahm bi ajeen and it tastes practically the same. Lahm bi Ajeen Recipe Meat pies, Lahm bi Ajeen, or Lebanese Meat Pies Sfeeha are all names referring to an amazingly tasty baked flat bread with a spicy and tangy meat topping. Lahm bi ajeen, also called sfiha, are meat-topped flatbreads that can be found throughout the Middle East in various forms (they're also comparable to Turkish lachmajoon). This particular version comes to us from Ron and Leetal Arazi, the founders of New York Shuk, which produces Middle Eastern pantry staples. Lahm bi Ajeen is a very popular Lebanese meat pies with lots of flavor. It is basically a flatbread topped with a rich, warm spiced ground beef, tomato and onion mixture. Serve these Lebanese meat pies with yogurt, a simple salad soup or hummus. The leftovers are freezer friendly too! Lebanese Meat Pies- Lahm Bi Ajeen:
Lahm bi ajeen (Lebanese meat pies) by Zaatar and Zaytoun
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! The final product is a beautiful golden baked dough topped with an aromatic meat mix. In some Middle Eastern countries, the dish is also known as lahm bi ajeen which is derived from the Arabic words for meat ( lahme) and dough ( 3ajeen ). What I Love About This Recipe Sfiha, or lahm bi 3ajeen, is all kinds of oven-baked delicious. Lahm Bi Ajeen (Sfiha) is a soft Middle Eastern flatbread topped with meat and spices. It makes a great street food, breakfast, delicious weeknight meal or an appetizer for your next get together! "Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. Preheat the oven to 400ºF/200°C and place a rack in the center of the oven. Add around one tablespoon of the ground sfiha meat mixture to the center of each dough circle, and spread it out, leaving a small ½-inch border around the edges (refer to the photos on the blog).
Meet the meat pie of the Middle East, Lahm Bi Ajeen Khoury's Mediterranean
Lahm bi ajin, also called sfiha or sfeeha, is a very popular dish in the Levant region composed of flatbread (similar to pita bread) cooked with a layer of ground meat on top, usually lamb, with tomato, onion, pine nuts, and a significant mixture of spices. It is a dish similar to manakish and lahmacun. What is lahm bi ajin? Lahm bi ajeen is a delicious Middle Eastern dish that is enjoyed by many. It is essentially a meat pie that is made with ground beef, onions, tomatoes, and a blend of spices. The meat mixture is spread on a soft dough and baked to perfection. The result is a crispy, savory treat that is perfect for any occasion.
Lahm bi Ajeen are Lebanese Meat Pies that will change your life! Soft and fresh pastry that's topped with a hearty beef filling, these open-faced pies are so flavourful and satisfying! I was first introduced to Lahm bi Ajeen when I worked in an office. The name Lahem bi Ajeen literally translates to 'meat with dough' and is a testament to its simple yet powerful taste. The main ingredient of Lahem bi Ajeen is ground lamb, which is mixed with a combination of spices, vegetables, and herbs. The spices usually used include cinnamon, allspice, cumin, and paprika.
Lahm Bi Ajeen Safeeha delicious dough Extra Toom
Lahm Bi Ajeen or Lahmacun is very popular in Middle Eastern countries such as Lebanon, Syria, and Iraq. This dish can be served as a main dish for breakfast with yogurt, or as an appetizer at big dinners or parties. In Lebanon, pastry is considered an important additive to the table, whether at breakfast, lunch, or dinner time. Lahm bi ajeen is usually described as Middle Eastern meat pizza, but there are some ways that the comparison doesn't begin to do justice to lahm bi ajeen's unique flavor. Pomegranate molasses is the true star of this recipe. This recipe is adapted from Kris Khoury's. — Kathryn Pauline What You'll Need Ingredients The Dough
