Lahm Bi Ajin Recipes

LAHM BI AJIN

Steps:

• Prepare the dough by mixing the flour, sugar and yeast.
• Pour warm water and mix without kneading for a minute.
• Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
• Cover and let rise for 45 minutes.
• Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
• Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
• Finely chop the parsley and cilantro. Finely dice tomatoes.
• Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
• Simmer for about 15 minutes, stirring occasionally.
• In a dry skillet, toast the pine nuts, stirring constantly.
• Knead the dough for a minute, then divide it into fifteen equal balls.
• Spread each ball of dough into thin circles with a rolling pin.
• Place the dough circles on a baking sheet lined with parchment paper.
• Divide filling among all mini pizzas.
• Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
• Garnish with toasted pine nuts.
• Bake for about 10-15 minutes in an oven preheated to 400°F.
• Bi lahme ajin meat pies are ready when the crust on the edges is golden.
• Optional: drizzle pomegranate molasses over the top!

LAHM BI AJEEN

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.

LAHMACUN (TURKISH SPICED LAMB PITA)

Steps:

• Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
• Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
• When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
• Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.