Lahm Bi Ajeen

Layla Al-ZaabiCuisinier

Ingrédients

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

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

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

   5 minutes
3. 3

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

   150 minutes
4. 4

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

   30 minutes
5. 5

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

   Matériel requis:

   🍳

   Rolling Pin

   10 minutes
6. 6

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

   Matériel requis:

   Bol de mélange

   5 minutes
7. 7

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

   5 minutes
8. 8

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

   Matériel requis:

   Four

   10 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