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Chopped Meat on Dough [Lahem Bi Ajeen]:
Submitted by: Abou Toni | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

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

• 1 cup shortening
• 13/4 cups sifted all-purpose flour
• 1/2 cake, compressed yeast, or 1 egg, slightly beaten
• 1/2 teaspoon salt
• 1 cup chopped onions
• 1/2 lb chopped meat
• Salt and pepper
• 1/2 cup greated American cheese
• 1/2 cup chopped tomatoes
• Juice of 1 lemon

• Melt half of the shortening, add to flour, and mix well.
• Add the mashed yeast or the egg.
• Salt and add water.
• Make the dough heavy enough to roll easily.
• Cover dough with a cloth and put it aside while you prepare the stuffing.
• Saute the onion in 1 tablepoon of the shortening.
• Remove before brown, and add the meat and remaining shortening.
• Season the meat a little with salt and pepper.
• Add some of the greated cheese, tomatoes and lemon juice.
• Grease a shallow baking pan.
• Roll the dough 1/4th inch thick, and cut in rounds with a large cooky cutter.
• Arrange in the pan, then put the meat mixture on top of each piece of dough as needed, pressing it into the dough.
• Bake in a moderate oven, 375F, for 15 minutes. 
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. :)