Lahm bi Ajin

Time

Prep 45 min · Cook 35 min · 80 min total

Difficulty

hard

1. 1

   Prepare the dough by mixing the flour, sugar and yeast. Pour warm water and mix without kneading for a minute.

2. 2

   Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.

   5 min
3. 3

   Cover and let rise for 45 minutes. Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.

   45 min
4. 4

   Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.

   3 min
5. 5

   Finely chop the parsley and cilantro. Finely dice tomatoes. Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.

6. 6

   Simmer for about 15 minutes, stirring occasionally. In a dry skillet, toast the pine nuts, stirring constantly.

   15 min
7. 7

   Knead the dough for a minute, then divide it into fifteen equal balls. Spread each ball of dough into thin circles with a rolling pin.

8. 8

   Place the dough circles on a baking sheet lined with parchment paper. Divide filling among all mini pizzas.

9. 9

   Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.

10. 10

    Garnish with toasted pine nuts. Bake for about 10-15 minutes in an oven preheated to 400°F.

    15 min
11. 11

    Bi lahme ajin meat pies are ready when the crust on the edges is golden. Optional: drizzle pomegranate molasses over the top!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.