Kushry

Introduction

History

Laham Ajeen has its origins in Lebanon and is a popular dish in Middle Eastern cuisine. Traditionally, it is made with a mixture of ground lamb, onions, tomatoes, and spices, all baked in a thin dough. Over the years, different variations of the recipe have emerged, with some adding additional ingredients such as zucchini or pine nuts. Regardless of the variation, Laham Ajeen remains a beloved dish in Lebanese culture.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to let the yeast dough rise until it doubles in size, as this will ensure a light and fluffy crust.

- When rolling out the dough, make sure to keep it thin to ensure that the filling is the star of the dish.

- To prevent the dough from sticking, make sure to flour your work surface and rolling pin.

- If you prefer a spicier filling, feel free to add more chile or red pepper flakes to the lamb mixture.

Serving Suggestions

Laham Ajeen can be served as a main dish with a side salad or as an appetizer at a party.

Cooking Techniques

Make sure to cook the lamb mixture until the juices evaporate and the meat starts to brown for maximum flavor.

- Baking the pies at a high temperature ensures a crispy and golden crust.

Ingredient Substitutions

You can use ground beef or chicken instead of lamb for a different flavor profile.

- If you don't have zucchini, you can use eggplant or bell peppers as a substitute.

Make Ahead Tips

You can prepare the lamb mixture and dough ahead of time and assemble the pies just before baking.

Presentation Ideas

Serve Laham Ajeen on a platter with a drizzle of tahini sauce and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Laham Ajeen pairs well with a crisp and refreshing salad, hummus, or tabbouleh.

Storage and Reheating Instructions

Laham Ajeen can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pies in a preheated oven at 180°C / 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Laham Ajeen contains approximately 300 calories.

Carbohydrates

Each serving of Laham Ajeen contains approximately 30 grams of carbohydrates.

Fats

Each serving of Laham Ajeen contains approximately 15 grams of fats.

Proteins

Each serving of Laham Ajeen contains approximately 20 grams of proteins.

Vitamins and minerals

Laham Ajeen is a good source of iron, vitamin A, and vitamin C.

Alergens

Laham Ajeen contains wheat and may contain traces of nuts.

Summary

Laham Ajeen is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Laham Ajeen is a delicious and savory dish that is perfect for any occasion. With a flavorful lamb filling encased in a soft and fluffy dough, these Lebanese meat pies are sure to be a hit with your family and friends. Serve them hot or cold for a tasty and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Egypt. My grandmother, who was known for her delicious cooking, had received a visitor from a neighboring village who brought with her a dish called Kushry.

I remember the intoxicating aroma that filled our humble kitchen as my grandmother unwrapped the steaming pot of Kushry. The dish was a beautiful medley of rice, lentils, and pasta, topped with caramelized onions and a tangy tomato sauce. Each bite was a symphony of flavors and textures that left me craving more.

I watched in awe as my grandmother took notes on the recipe, asking the visitor questions about the ingredients and techniques used to make this delectable dish. She listened intently, her eyes sparkling with curiosity and excitement. It was then that I knew I wanted to learn the art of cooking from her.

Over the years, my grandmother perfected her version of Kushry, adding her own twist to the recipe. She taught me how to layer the ingredients in the pot, how to cook the rice and lentils just right, and how to caramelize the onions to perfection. She shared with me her secrets for creating a flavorful tomato sauce that would tie the whole dish together.

As I grew older, I began to experiment with the recipe, adding my own flair and creativity to it. I would sometimes substitute different grains for the rice and lentils, or add in a variety of vegetables for added texture and flavor. Each time I made Kushry, I felt a connection to my grandmother and the rich culinary heritage that she had passed down to me.

I remember the first time I made Kushry for my own family. The look of delight on their faces as they took their first bite was priceless. They praised me for my cooking skills, but I knew that it was my grandmother who deserved all the credit. Her guidance and wisdom had shaped me into the cook that I had become.

As the years passed, I continued to make Kushry for family gatherings and special occasions. It became a staple dish in our home, one that brought us together around the dinner table to share stories and laughter. The recipe had become a part of our family history, a link to the past that we would pass down to future generations.

Now, as I sit in my kitchen, preparing a pot of Kushry for yet another family dinner, I can't help but feel grateful for the gift that my grandmother had given me. Her love for cooking and her willingness to share her knowledge had ignited a passion in me that would last a lifetime. And as I take a taste of the fragrant dish simmering on the stove, I am reminded of her legacy and the bond that we share through the simple act of cooking a beloved recipe together.

Categories

| Arabian Recipes | Arabian Vegetarian | Long-grain Rice Recipes | Red Lentil Recipes |

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