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[Lahem Bi Ajeen]:
Submitted by: Madame Jano | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

The pastery:
• 1 tbs. dried yeast (fast active)
• 1 tsp. sugar
• 1 cup lukewarm water
• 1/2 tsp. salt
• 4 tbs. oil
• 3 cups flour

The filling:
• 350g minced lamb
• 350g chopped onion
• 1/4 tsp. mixed spices
• 5 tomatoes chopped
• 1 red pepper chopped
• 1/4 cup pine nuts
• 2 tbs. oil
• salt & pepper
Preparation

• Combine the filling ingredients in a bowl and leave aside.
• To make the dough: Mix the yeast and sugar, with the warm water.
• Sift flour and salt into bowl, make well in the centre, add oil and yeast mixture.
• Mix and knead to make a smooth and elastic dough.
• Cover and leave to rest for 30 minutes, or till it doubles in bulk.
• Knock dough down, divide into 15 or 20 small balls.
• Once the dough is ready, roll out each ball into a circle, spread 1 tbs. of the meat mixture over it.
• Arrange on an oiled oven tray, and bake in a pre-eated oven for 10 - 15 minutes or until crust is brown.
• Serve warm with Laban (yoghurt) or salad. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)