Laham Ajeen
Laham Ajeen Recipe from Iraq - Delicious Ground Lamb Flatbread
Introduction
Laham Ajeen, also known as Lebanese meat pies, is a delicious and savory dish that is perfect for any occasion. These small pies are filled with a flavorful mixture of ground lamb, tomatoes, zucchini, and spices, all encased in a soft and fluffy yeast dough. Whether served hot or cold, Laham Ajeen is sure to be a hit with your family and friends.
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 chiles. Regardless of the variation, Laham Ajeen remains a beloved dish in Lebanese culture.
Ingredients
Yeast dough
- 5 – 6 cups plain flour
- 1 envelope active dry yeast
- 2 cups water
- 2 tsp sugar
- 2 tsp salt
- 2 tbsp oil
How to prepare
Yeast dough
- Sift the flour into a large mixing bowl and warm it in a low oven.
- Dissolve the yeast in 0.25 cup of warm water, and stir in the remaining water, sugar, and salt.
- Remove about 2 cups of flour from the bowl and set it aside.
- Make a well in the center of the bowl and pour the yeast mixture into it, blending in a little flour to thicken the liquid.
- Cover the bowl with a cloth and let it sit until frothy.
- Stir in the rest of the flour in a separate bowl to make a soft dough, gradually adding oil.
- Beat the dough by hand for 10 minutes.
- Turn the dough onto a floured board and knead it until smooth and elastic, using just enough flour from the reserved flour to prevent sticking.
- Shape the dough into a ball.
- Oil a bowl, place the dough in it, and turn it over to oil the top.
- Cover the top of the bowl with plastic wrap and let it sit in a warm spot until it doubles in size, which takes about 1 hour.
- Meanwhile, prepare the topping.
Lamb topping
- Gently fry the onion in oil until it becomes transparent, then add garlic and increase the heat.
- Add the lamb and stir over high heat until the juices evaporate and the 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 cooking to allow excess moisture to evaporate.
- The mixture should become thick.
- Allow it to cool.
- Punch down the dough and turn it onto a floured board.
- Knead it for a couple of minutes and then divide it into 24 equal portions, shaping each portion into a ball.
- Roll out each ball to a 12 cm round and place them on greased baking sheets.
- Spread a generous tablespoon of topping on each round and bake at 220°C / 425°F for 12 – 15 minutes, or until cooked.
- Serve hot or cold.
Variations
- You can add different vegetables to the lamb topping, such as bell peppers or mushrooms.
- For a spicier version, add more chiles or hot sauce to the topping mixture.
- You can also make a vegetarian version of Laham Ajeen by using a mixture of lentils and vegetables as the filling.
Cooking Tips & Tricks
Make sure to let the yeast dough rise until it doubles in size, as this will ensure a light and fluffy texture.
- When rolling out the dough, make sure to flour your work surface to prevent sticking.
- Be sure to cook the lamb topping until the juices evaporate and the meat starts to brown, as this will enhance the flavor of the dish.
- Feel free to customize the toppings to suit your taste preferences, such as adding more spices or vegetables.
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 knead the dough until smooth and elastic to ensure a light and fluffy texture.
- When rolling out the dough, be gentle to avoid tearing it.
- Bake the pies at a high temperature to ensure a crispy crust.
Ingredient Substitutions
You can use ground beef or chicken instead of lamb for the topping.
- If you don't have zucchini, you can use eggplant or spinach as a substitute.
- Feel free to customize the spices in the topping mixture to suit your taste preferences.
Make Ahead Tips
You can prepare the dough and lamb topping ahead of time and assemble the pies just before baking. Store the assembled pies in the refrigerator until ready to bake.
Presentation Ideas
Serve Laham Ajeen on a platter with a side of yogurt or tahini sauce for dipping. Garnish with fresh parsley or mint for a pop of color.
Pairing Recommendations
Laham Ajeen pairs well with a crisp salad, pickled vegetables, or a side of hummus. For drinks, try serving it with a glass of mint tea or a refreshing lemonade.
Storage and Reheating Instructions
Store any leftover Laham Ajeen 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 topping encased in a soft and fluffy dough, these small pies are sure to be a hit with your family and friends. Whether served hot or cold, Laham Ajeen is a must-try dish for any lover of Middle Eastern cuisine.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Laham Ajeen, a delicious Lebanese meat pie, many years ago. It was during a trip to visit my dear friend Fatima in Beirut. Fatima was an incredible cook and had a knack for creating the most mouthwatering dishes.
One evening, as we sat in her cozy kitchen sipping on fragrant tea, she began to prepare Laham Ajeen. The aroma of the spices filled the air, and I couldn't help but be drawn to the stove, watching her every move with fascination.
Fatima explained that Laham Ajeen was a traditional Lebanese dish that she had learned from her own grandmother. The recipe had been passed down through generations, each family adding their own unique twist to it. As she rolled out the dough and spread the seasoned meat mixture on top, I could see the love and care she poured into each step.
After the Laham Ajeen had finished baking in the oven, Fatima pulled it out and sliced it into perfect little squares. The first bite was a revelation. The flavors danced on my tongue, a perfect blend of savory meat, tangy spices, and flaky pastry. I knew then and there that I had to learn how to make this dish myself.
So, I spent the next few days shadowing Fatima in her kitchen, taking notes and asking questions as she patiently guided me through the process. I learned the importance of using the freshest ingredients, the right balance of spices, and the technique of rolling out the dough just so.
When it was finally time for me to make my own Laham Ajeen, I was nervous but excited. I gathered all the ingredients, set up my workspace, and began to follow the steps that Fatima had taught me. As the meat sizzled in the pan and the dough came together under my hands, I felt a sense of accomplishment and pride.
When the Laham Ajeen emerged from the oven, golden and fragrant, I knew I had done it justice. I sliced it into squares just like Fatima had shown me and eagerly took my first bite. The flavors transported me back to that cozy kitchen in Beirut, and I knew that I had found a new favorite dish.
Over the years, I have continued to make Laham Ajeen for my family and friends, sharing the recipe and the story of how I came to learn it. Each time I prepare it, I am reminded of Fatima and the time we spent together in her kitchen, bonding over our shared love of food and tradition.
Now, as I pass this recipe down to my own grandchildren, I hope that they will feel the same thrill and joy that I did when I first discovered the magic of Laham Ajeen. And who knows, perhaps one day they will stumble upon a recipe of their own that will become a cherished part of their culinary repertoire.
Categories
| Chile Pepper Recipes | Garlic Recipes | Ground Lamb Recipes | Iraqi Appetizers | Iraqi Meat Dishes | Iraqi Recipes | Onion Recipes | Tomato Recipes | Wheat Flour Recipes | Zucchini Recipes |