LAHM BI AJEEN / SFIHA
Lahm Bi Ajeen or Sfiha is an Authentic Middle Eastern Flatbread made with perfectly spiced beef and a delicious soft dough. It's a must try.
Provided by Amina Al-Saigh
Categories Appetizer Main Course
Time 1h45m
Number Of Ingredients 19
Steps:
- Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine.
- Meanwhile place the instant yeast in a bowl with 1 cup of warm water (from the 3 cups total) and allow to dissolve (make sure the water is not really hot).
- Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.
- Then add the water and yeast mixture and continue to mix on medium speed.
- Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.
- The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.
- Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.
- Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!
- Preheat your oven to 450F and start by finely dicing the onion and parsley.
- Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.
- Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet.
- Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.
- Lightly flour the pans and lay the dough on the pan carefully.
- Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.
- Place it in the oven at 450F on bake for approx 7-10 mins. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.
- Enjoy with a squeeze of lemon and a cup of tea!
LAHM BI AJEEN
This popular Middle Eastern flatbread is topped with spiced meat, usually ground beef or lamb, and typically flavored with pomegranate molasses, although you can use balsamic glaze in a pinch. We use store-bought pizza dough as a base for this version and serve the baked bread with tangy herb salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
- Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
- Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
- Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.
Nutrition Facts : Calories 680, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 62 milligrams, Sodium 1425 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
JAMAICAN CHEF AJEEN BECKFORD CRAB CAKES
Make and share this Jamaican Chef Ajeen Beckford Crab Cakes recipe from Food.com.
Provided by GOOD FOODS
Categories Crab
Time 20m
Yield 15 2 oz, 15 serving(s)
Number Of Ingredients 12
Steps:
- Keep the crab meat lumps as large as possible.
- Place the cram in a pot and reduce by ½. Chill well.
- Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
- Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
- Using a mold form the cakes.
- Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
- Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.
Nutrition Facts : Calories 124.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 40.9, Sodium 388, Carbohydrate 10.5, Fiber 1, Sugar 1.4, Protein 8.8
AJEEN BECKFORD LAHMA BI AJEEN
a beautiful meat pie with Jamaican Jerk Spice. I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish. i am a big fan. i really think u are the best chef in Jamaica and i await your book.
Provided by GOOD FOODS
Categories Lunch/Snacks
Time 45m
Yield 80 pies, 5 serving(s)
Number Of Ingredients 16
Steps:
- Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
- Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
- Bake for about 20 minutes, or until dough is just firm but not crisp.
- Serve with tehina and soup or salad for a first course.
Nutrition Facts : Calories 915.5, Fat 35.4, SaturatedFat 10.5, Cholesterol 59, Sodium 1317.9, Carbohydrate 115.3, Fiber 5.5, Sugar 14.7, Protein 33.9
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LAHM BI AJEEN - SIMPLY LEBANESE
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4.4/5 (21)Category Main CourseCuisine LebaneseTotal Time 2 hrs 30 mins
- In a large bowl combine the yeast, sugar and ½ cup of the warm milk. The milk should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining milk and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add milk, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area until doubled in size. After an hour or so, divide the dough into 12 balls.Recover with towel and let rise for an additional 30-45 minutes. (12 is for the 6 inch sized ones, I made 18, 12 4inch and 6 6inch sized pies.)
- Prepare the filling by finely chopping the large onion and tomato. Place in a medium-sized bowl with the ground beef. Add the spices, Pomegranate Molasses and lemon juice and mix thoroughly using your hands. Add a finely chopped chili pepper or ground chili for someheat! (Optional)
LAHM BI AJEEN (LEBANESE MEAT PIES) BY ZAATAR AND ZAYTOUN
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4.8/5 (5)Category Appetizer, Breakfast, Side DishCuisine Lebanese
- In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast
- Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
- In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together
- Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
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