Recipe of Homemade Open-faced meat pies - lahem bi ajeen
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Steps to Prepare Perfect Open-faced meat pies - lahem bi ajeen. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Open-faced meat pies - lahem bi ajeen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Open-faced meat pies - lahem bi ajeen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Open-faced meat pies - lahem bi ajeen is 20 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Open-faced meat pies - lahem bi ajeen estimated approx 4 hours.
To begin with this recipe, we have to first prepare a few components. You can have Open-faced meat pies - lahem bi ajeen using 18 ingredients and 10 steps. Here is how you cook it.
A thin flat dough topped with a mixture of ground meat, tomatoes, onions and spices, then oven baked. It is perfect for a late breakfast or a quick lunch. You can have it with a salty yogurt drink called laban ayran.
Ingredients and spices that need to be Make ready to make Open-faced meat pies - lahem bi ajeen:
- - For the dough:
- 8 cups flour
- 2 tablespoons dried yeast dissolved in ½ cup warm water
- 3 1/2 cups water
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- - For the meat mixture:
- 1 kg finely ground beef
- 1 kg onions, finely chopped
- 2 kg tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 green pepper, finely chopped
- 3 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon hot red pepper powder
- 1/2 teaspoon black pepper
- 2 tablespoons pomegranate syrup, if available
Steps to make Open-faced meat pies - lahem bi ajeen
- Mix well all the dough ingredients together, except the vegetable oil.
- Add in the oil gradually while mixing the ingredients by hand. Continue kneading until you get a firm dough. Don't hesitate to add some more water if needed.
- Cover the dough with a kitchen cloth and leave it to rest for about 2 hr 30 min in a warm place until it rises and doubles in size.
- Knead the dough again after dipping your hands in flour, and divide it into balls the size of a golf ball. Leave it to rest for 30 more minutes.
- Using a rolling pin, roll the dough balls in a round shape, about 12 cm diameter and 1 mm thickness.
- To prepare the meat mixture: put all the ingredients together and mix well.
- Spread 2 tablespoons of the mixture on the surface of each dough piece.
- Slightly grease two oven trays with olive oil and place the lahem bi ajeen on them. Bake in the oven at medium heat for about 20 min or until the bottom of the dough turn lightly brown and the meat is well cooked.
- Serve warm with plain yogurt or with laban ayran, a salty yogurt drink.
- Note: You can find the recipe of 'Salty yogurt drink' in my profile
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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Speedy Open-faced meat pies - lahem bi ajeen. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!