Lahm Bajin

Mohammed BennaniCuisinier

Ingrédients

• 1 kilogram flour
  1 kilogram
• 1 cup liquid milk
  1 cup
• 1 tablespoon yeast
  1 tablespoon
• 1 tablespoon sugar
  1 tablespoon
• 1/4 teaspoon salt
  0.3 teaspoon
• 1/4 teaspoon mahleb
  0.3 teaspoon
• 1/4 cup oil
  0.3 cup
• 1/2 kilogram minced lamb
  0.5 kilogram
• 3 medium-sized onions
  3 pieces
• 1 green pepper
  1 piece
• 1 can of tomatoes, finely chopped
  1 can
• 2 cloves garlic, finely chopped
  2 cloves
• 1 teaspoon salt
  1 teaspoon
• 1 tablespoon tomato paste
  1 tablespoon
• 1/4 teaspoon salt
  0.3 teaspoon
• 1/4 teaspoon black pepper
  0.3 teaspoon
• 1/4 teaspoon garlic powder
  0.3 teaspoon
• 1 tablespoon water
  1 tablespoon

Mesures

1. 1

   In a bowl, combine all the dough ingredients and knead well to obtain a soft and cohesive dough, then let it rise.

   Matériel requis:

   🍳

   Bowl

   10 minutes
2. 2

   Divide the dough into small balls and then roll them out with a rolling pin.

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
3. 3

   In a small bowl, mix the sauce ingredients and then spread it over the dough.

   Matériel requis:

   🍳

   Small Bowl

   5 minutes
4. 4

   In another bowl, mix the filling ingredients well.

   Matériel requis:

   🍳

   Another Bowl

   5 minutes
5. 5

   Place the filling on the dough and then distribute it in a baking sheet lined with parchment paper, then place it in the oven for 15 minutes at high temperature to bake.

   Matériel requis:

   Plaque de cuisson

   15 minutes
6. 6

   Remove the Lahm Bajin from the oven and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques