Laham Ajeen
Recipe Description
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.Ingredients
- ==
- 5 - 6 cups flour|plain flour
- 1 envelope active dry yeast
- 2 cups water
- 2 teaspoons granulated sugar|sugar
- 2 teaspoons salt
- 2 tablespoons oil ==
- 1 large onion, finely chopped
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 500 g finely ground lamb
- 1½ cups tomatoes, chopped and peeled
- 1½ cups zucchini, grated
- 2 tablespoons chopped parsley
- ½ teaspoon dried thyme
- 1 small chile, seeded and finely chopped
- salt
- fresh ground black pepper
- ==
- Sift flour into a large mixing bowl and warm in a low oven.
- Dissolve yeast in ¼ cup warm water, and stir in the remaining water and granulated sugar|sugar and salt.
- Remove about 2 cups flour from bowl and keep aside.
- Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
- Cover with a cloth and leave until frothy.
- Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
- Beat by hand for 10 minutes.
- 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.
- Shape into a ball.
- Oil bowl, put dough in and turn over to oil top.
- Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
- Meanwhile make the topping. ==
- Gently fry the onion in oil until transparent, add garlic and increase heat.
- Add Lamb and stir over high heat until juices evaporate and meat starts to brown.
- 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.
- The mixture should be thick.
- Allow to cool.
- Punch down the dough and turn onto a floured board.
- Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
- Roll out each ball to a 12 cm round and place on greased baking sheets.
- spread a generous tablespoon of topping on each and bake at 220°C / 425°F for 12 - 15 minutes until cooked.
- Serve hot or cold.
This article uses material from the "Laham Ajeen" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
