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Lahm bi ajeen safeeha

Janine Al Annan
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Mediterranean
Servings 6

Ingredients
  

The dough

  • 170 ML 37C Water
  • 1 Tsp Sugar
  • 1 Tsp Dry Yeast
  • 260 Grams Plain Flour
  • 1 Tsp Salt
  • 55 Grams Olive oil

Lahm bi ajeen filling

  • 300 Grams Lamb Mince
  • 300 Grams Minced Beef 12% Fat
  • 1/2 Cup Pomegranate Molasses
  • 1 Tbsp Salt
  • 1 Tbsp 7 Spice
  • 1 Tbsp Dry Coriander
  • 1 Tsp Black Pepper
  • 1/2 Tsp Paprika
  • 1 1/2 Cup Grated Tomatos
  • 1 Cup Grated white onion
  • 1 Grated green chilli

Instructions
 

The Dough

  • Make sure your water is at 37C before adding the yeast.
  • Start by mixing the sugar and the yeast in the lukwarm water. Mix, cover and leave it to rest for 20 minutes or until you start seeing bubbels forming on top of the water (This is an indication that your yeast is activated).
  • In a mixer add your flour,salt,oliveoil and your water &yeast mix. Mix in the mixer for 3 minutes on low.
  • Transfer the dough into a flouered surface and kneed your dough for 2 minutes . your dough should feel so soft.
  • Transfer the dough back into a well greeced bowel cover it up and let it rest for 1 hour.

Lahm bi ajeen filling

  • Start by mixing all the ingredients writen above . (Watch the video for full instructions).
  • Make sure you grate your tomatos ,onions and chilli. Grating them is what helpsyou keeping your meat filling juicy.
  • Make sure you have lots of flower on your working surface To avoid the dough sticking and ripping when shaping and folding.
  • Follow the instructions on my video on how to folled the lahm bi ajeen.
  • Bake for 10-12Minutes on 220C.
  • Don't worry if you notice dark black markes at the bottom of your Lahm Bi Ajeen dough. These are from the caramelisation of the pomogrante mollases and its super delicious .