Lahm Biajeen

Lahm Biajeen Recipe - A Delicious Arabian Flatbread with Ground Meat and Pine Nuts

Region / culture: Arabia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 5

Introduction

Lahm Biajeen, also known as Lebanese meat pies, is a delicious and savory dish that is perfect for any occasion. This recipe combines a flavorful meat filling with a soft and fluffy dough, creating a mouthwatering treat that is sure to impress your family and friends.

History

Lahm Biajeen has its origins in Lebanon and is a popular dish in Middle Eastern cuisine. It is often enjoyed as a snack or appetizer, but can also be served as a main course. The combination of spices and ingredients used in this recipe reflects the rich culinary traditions of the region.

Ingredients

Dough

1 tbsp dried yeast
0.25 cup warm water
3 tbsp vegetable oil
1 tsp sugar
1 tsp salt
3 to 3.5 cups sifted flour

Filling

1 lb (454 g) lean ground meat
3 medium-sized onions, chopped
1 cup pine nuts
salt, pepper, and cinnamon

How to prepare

Mix the yeast with warm water and let it stand for 5 minutes.
Add the oil, sugar, salt, and flour.
Mix well.
Knead the dough very well for 8 – 10 minutes.
Put the dough in a greased pan.
Turn the dough in the pan, cover it with a cloth, and let it stand in a warm place until it doubles in size for 45 minutes.
Mix the filling mixture together.
Cut the dough into five portions.
Roll each portion into a circle that is 0.5 inch thick.
Spread the fillings over the five circles.
Put them into a greased pan and bake in a 350°F (177°C) oven for 30 minutes or until slightly brown.
Serve them with yogurt as the main dish.

Variations

Add chopped tomatoes or bell peppers to the filling mixture for added flavor.
Use ground lamb or chicken instead of beef for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a soft and fluffy texture.

- Let the dough rise in a warm place to allow it to double in size.

- Be generous with the filling mixture to ensure a flavorful and satisfying dish.

- Serve the Lahm Biajeen with a side of yogurt for a delicious and balanced meal.

Serving Suggestions

Lahm Biajeen can be served as a main dish with a side of yogurt and a fresh salad.

Cooking Techniques

Kneading the dough well is key to achieving a soft and fluffy texture.

- Baking the Lahm Biajeen in a preheated oven ensures even cooking and a golden brown crust.

Ingredient Substitutions

You can use instant yeast instead of dried yeast for a quicker rise.

- Walnuts or almonds can be used in place of pine nuts in the filling.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Lahm Biajeen just before baking.

Presentation Ideas

Serve the Lahm Biajeen on a platter with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Lahm Biajeen pairs well with a crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Lahm Biajeen contains approximately 300 calories.

Carbohydrates

Each serving of Lahm Biajeen contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lahm Biajeen contains approximately 15 grams of fats.

Proteins

Each serving of Lahm Biajeen contains approximately 20 grams of proteins.

Vitamins and minerals

Lahm Biajeen is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains gluten from the flour used in the dough. It may also contain nuts from the pine nuts used in the filling.

Summary

Lahm Biajeen is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Lahm Biajeen is a delicious and satisfying dish that is perfect for any occasion. With a flavorful meat filling and a soft and fluffy dough, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in Lebanon with my family. My mother was busy in the kitchen, preparing a traditional Lebanese feast for a special occasion. As I watched her work, I couldn't help but be amazed by the delicious smells that wafted through the air.

I asked my mother what she was making, and she smiled and told me about a dish called Lahm Biajeen. It was a Lebanese meat pie, topped with a flavorful mixture of ground lamb, tomatoes, onions, and spices. My mouth watered just thinking about it.

I begged my mother to let me help her make the Lahm Biajeen, and she agreed. She showed me how to mix the dough, how to brown the lamb, and how to season the filling just right. I was in awe of her skills in the kitchen, and I knew that I wanted to learn everything I could from her.

As we sat down to eat the Lahm Biajeen that night, I knew that I had found a new favorite dish. The flavors were unlike anything I had ever tasted before, and I savored every bite. I asked my mother where she had learned to make such a delicious meal, and she told me that the recipe had been passed down through generations of our family.

From that day on, I made it my mission to perfect the recipe for Lahm Biajeen. I watched my mother closely as she cooked, taking mental notes of every step and technique. I asked her endless questions about the ingredients and the process, determined to learn everything I could.

But my mother was not the only one who taught me how to make Lahm Biajeen. Over the years, I sought out other sources of knowledge and inspiration. I visited local markets and talked to vendors about their favorite spices and herbs. I traded recipes with friends and neighbors, always on the lookout for new tips and tricks to enhance the flavors of my dish.

One day, I stumbled upon an old cookbook at a flea market. The pages were yellowed with age, and the recipes were written in beautiful cursive script. As I flipped through the pages, my eyes landed on a familiar title: Lahm Biajeen. I couldn't believe my luck.

I purchased the cookbook and brought it home with me, eager to try out the new recipe. The instructions were slightly different from the ones my mother had taught me, but I trusted that the end result would be just as delicious. I followed the steps carefully, adding a pinch of this and a dash of that, until the Lahm Biajeen was ready to be served.

When I took my first bite, I knew that I had struck gold. The flavors were rich and complex, with a hint of sweetness from the tomatoes and a kick of spice from the peppers. It was a dish that was truly fit for a king.

As the years went by, I continued to experiment with the recipe for Lahm Biajeen. I added my own twist to the traditional dish, incorporating new ingredients and techniques that I had learned along the way. And with each batch that came out of the oven, I felt a sense of pride and accomplishment.

Today, whenever I make Lahm Biajeen for my family and friends, I am reminded of all the people and places that have influenced my cooking over the years. From my mother's kitchen to the pages of that old cookbook, each experience has shaped me into the cook that I am today.

And as I watch my loved ones enjoy the flavors of my labor, I know that the recipe for Lahm Biajeen will continue to be passed down through the generations of our family, just as it has been for so many years.