Lahm Bi Ajeen

Layla Al-ZaabiChef

Ingredjenti

• 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

Passi

1. 1

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
2. 2

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

   5 min
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 min
4. 4

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

   30 min
5. 5

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

   Għodda meħtieġa:

   🍳

   Rolling Pin

   10 min
6. 6

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
7. 7

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

   5 min
8. 8

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

   Għodda meħtieġa:

   Forn

   10 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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