Lahm Bajin or Safeeha

Ahmed Al-ShammariCozinheiro

Ingredientes

• ½ kilogram flour
  0.5 kilogram
• 1 tablespoon instant yeast
  1 tablespoon
• 1 teaspoon salt
  1 teaspoon
• ½ cup water, for kneading
  0.5 cup
• ½ kilogram ground meat
  0.5 kilogram
• 1 large onion, chopped
  1 piece
• 1 green bell pepper, chopped
  1 piece
• 2 tablespoons tomato paste
  2 tablespoon
• Oil for sautéing
  0
• Black pepper to taste
  0
• ¼ cup water
  0.3 cup
• Sal
  0

Passos

1. 1

   In a bowl, mix the flour, yeast, and salt. Gradually add water until the dough becomes firm. Let the dough rest for half an hour.

   Utensílios necessários:

   Tigela de mistura

   30 minutos
2. 2

   To prepare the filling, sauté the onion until golden, add the chopped pepper until wilted, then add the ground meat and continue stirring until cooked.

   Utensílios necessários:

   Frigideira

   10 minutos
3. 3

   Add the tomato paste, salt, black pepper, and a little water to loosen the filling.

   5 minutos
4. 4

   Cut the dough into medium-sized circles, roll out the dough with a rolling pin into a circular shape, then distribute a portion of the filling over each dough circle.

   Utensílios necessários:

   🍳

   Rolling Pin

   10 minutos
5. 5

   Bake in a preheated oven at 180°C for 10 minutes.

   Utensílios necessários:

   Forno

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

* 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