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Meat pies: Lahm B3ajeen
Meat pies: Lahm B3ajeen

Before you jump to Meat pies: Lahm B3ajeen recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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Healthy atmosphere for self esteem absorbs messages of warmth, loving, and affectionate by physical contact, meeting the survival needs of food, clothes and shelter, and providing a feeling of equilibrium and order in life.

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From the healthy environment for self esteem ought to be good communicating, everyone should be heard and responded to in a healthy way so that healthy problem solving is possible. Appropriate giving and receiving feedback is encouraged and rewarded.

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We hope you got insight from reading it, now let’s go back to meat pies: lahm b3ajeen recipe. You can have meat pies: lahm b3ajeen using 14 ingredients and 22 steps. Here is how you do that.

The ingredients needed to make Meat pies: Lahm B3ajeen:
  1. Use 1/4 kg ground meat
  2. Take 1 big onion
  3. Provide 2 tomatoes, medium size, red
  4. Prepare 1/2 teaspoon cinnamon
  5. You need 1/4 teaspoon black pepper
  6. You need 1/2 teaspoon pepper
  7. Take 1 teaspoon salt
  8. Use Dough ingredients:
  9. You need 4 cups white flour, or 2 cups white & 2 cups whole wheat
  10. You need 2 teaspoons fast rising yeast
  11. Get 2 tablespoons milk
  12. Get 3 tablespoons olive oil
  13. Provide salt to taste
  14. Prepare water start with 1.5 cups and add for workable dough
Steps to make Meat pies: Lahm B3ajeen:
  1. Preparing the dough:
  2. Mix all solid ingredients together for 5 min (if using a dough mixer).
  3. Add first cup of water, milk and olive oil to solids and mix by hand or run the mixer for 5 min. Add the rest of the water and mix for another 5 min.
  4. Add water till dough is workable. Good consistency can be measured by the following: if mixing by hand, insert index finger until first knuckle, pull out, dough should only stick to tip of finger; if mixing by mixer, dough should be cleaning the inside of the bowl, then you can stop mixing.
  5. Place the dough in a container and cover the top keeping a small opening - small enough to allow air to escape but not to dry up the dough.
  6. Place the container in a warm place for about 60 min (not more than 90 min). Dough size should be approx. twice the size.
  7. If you are using regular yeast, mix the yeast with some warm water and 1/2 tsp sugar and let it activate for about 15-20 min before you start mixing the dough.
  8. Prepare the meat mix:
  9. Dice the onion into small pieces
  10. Dice the tomatoes into small pieces
  11. Mix the ground meat with the onion, tomatoes and spices so the all ingredients are well mixed
  12. Prepare the lahm b3ajeen:
  13. After the dough has doubled in size, work it with your hands until all the air escapes from it.
  14. Divide it into 10 small pieces, or alternatively 3 large pieces.
  15. If you do the 10 pieces, spread each piece with the rolling pin until it is to the required thickness. If you do the 3 pieces, spread each piece with the rolling pin to the desired thickness and use a plastic food container to cut out 3 circular pieces from the larger piece.
  16. On each piece, place the meat mix and spread it evenly.
  17. Once the meat mix is spread, using a fork, press down on the meat and the dough - this will prevent the dough from rising and splitting into two (as a pita bread loaf) when in the oven.
  18. Prepare the tray by brushing it with some oil or non-stick spray.
  19. Place the lahm b3ajeen pieces in the tray.
  20. Pre-heat the oven to 350 F
  21. Place the tray in the oven for 15 min
  22. Check if the meat is well cooked and the bottom of the dough is brownish - that is when they are done.

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