Lahm Bajin

Youssef TrabelsiCozinheiro

Ingredientes

• 9 cups of flour
  9 cup
• 3 tablespoons of sugar
  3 tablespoon
• 7 tablespoons of powdered milk
  7 tablespoon
• 1 1/2 cups of oil
  1.5 cup
• 2 tablespoons of baking powder
  2 tablespoon
• 1 1/2 tablespoons of yeast
  1.5 tablespoon
• 1 tablespoon of salt
  1 tablespoon
• 1 kilogram of meat
  1 kilogram
• 1 kilogram of tomatoes, finely chopped
  1 kilogram
• 3 large onions, finely chopped
  3 pieces
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of ground cinnamon
  1 teaspoon
• 1 teaspoon of sweet pepper
  1 teaspoon
• 1/2 teaspoon of black spice
  0.5 teaspoon
• 2 tablespoons of pomegranate molasses
  2 tablespoon
• 3 tablespoons of lemon juice
  3 tablespoon

Passos

1. 1

   To prepare the dough, place the flour, sugar, milk, baking powder, yeast, and salt in a large bowl and mix well.

   Utensílios necessários:

   🍳

   Large bowl

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2. 2

   Gradually add the oil while mixing the ingredients by hand, add water as needed until a cohesive dough is formed.

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3. 3

   Cover the dough with a cloth and let it sit in a warm place until it rises and doubles in size (about two and a half hours).

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4. 4

   Knead the dough again after dipping your hands in flour and divide it into balls, let it rest for thirty minutes.

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5. 5

   Using a rolling pin, roll out the dough balls until they are round or oval in shape.

   Utensílios necessários:

   🍳

   Rolling pin

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6. 6

   To prepare the filling, mix the meat with the tomatoes and onions in a bowl. Add the remaining ingredients and mix well.

   Utensílios necessários:

   🍳

   Bowl

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7. 7

   Place two tablespoons of the filling on each piece of dough, ensuring to cover the entire surface.

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8. 8

   Place in a medium heat oven until the bottom of the dough is browned and the meat is cooked on top.

   Utensílios necessários:

   Forno

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags