Lahem bil ajineLebanese Foods 

Lahem bil ajine

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Lahem bil ajine

Lahem bil ajine

3Place all the ingredients for the dressing in a glass jar with a tight-fitting lid, add 1 tbsp water, and shake to blend thoroughly. Pour over the salad, and garnish with the toasted sesame seeds.aThese are a delicious floppy sort of pizza or open-faced pie. Lamb is traditionally used, but you could also use beef. You could also make a vegetarian version with lots of sautéed mushrooms. Much smaller in size than an Italian pizza, you would generally buy a few of these to be eaten on the go. They are baked in wood ovens in bakeries and roadside cafés from Istanbul to Beirut and Damascus, and everywhere in between. Some versions are spicy, while others are a little more subtle. The pomegranate molasses used here adds great depth of flavor to the meat.
Ingredients

– Makes 15–20.
– 1 recipe of yeast dough (see p164), kneaded until elastic and shiny.
– 2 tbsp olive oil.
– 4 onions, finely chopped.
– 8 large plum tomatoes.
– 1lb (450g) ground lamb.
– 2 tsp ground coriander.
– 1 tsp Lebanese spice mix.
– 1 tbsp tomato purée.
– 1 tbsp pomegranate molasses.
– 1 tsp brown sugar.
– 3½oz (100g) pine nuts.
– small handful of fresh cilantro, coarsely chopped.
– small handful of fresh flat-leaf parsley, coarsely chopped.
– salt and freshly ground black pepper.
– Greek-style yogurt or tahini, for serving.
– lemon wedges, for serving.

Instructions

Step 1: Prepare the dough following the instructions on p164. To make the topping, heat the oil in a large heavy frying pan, sauté pan, or Dutch oven, over medium-high heat. Add the onions and cook for 4 minutes until soft but not too brown.
Step 2: Meanwhile, cut the tomatoes in half. Hold one of the halves with the skin side in the palm of your hand. Using a large grater, grate the flesh of the tomato. (This is a great way of making tomato pulp without having to blanch and peel the tomatoes; the skin remains in your hand and can be discarded.) Set aside.
Step 3: Add the lamb to the onion mixture, and cook for 4–5 minutes until browned, breaking up any large pieces of meat with a spatula. Season with the spices and a good amount of salt and pepper. Add the grated tomato pulp, tomato purée, pomegranate molasses, and sugar. Cook for another 5 minutes or until any liquid has evaporated. Stir in the pine nuts, cilantro, and flat-leaf parsley. Taste and adjust the seasoning as needed. Remove from the heat, and let the mixture cool.
Step 4: Meanwhile, preheat the oven to 425°F (220°C). Break the dough off into 15–20 equal-sized balls. Roll each ball into rounds or oval shapes on a floured work surface. Lightly spread the meat and pine nut filling onto the rolled pastry, leaving a border around the edge. Place the pizzas on one or more oiled baking sheets, and bake for 12–15 minutes or until the pastry is crisp and golden. Serve at once, with a little yogurt or tahini spooned over the top, or simply served with a wedge of lemon.

Note : Lebanese lamb pizza

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