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LOCATION: Recipes >> Middle Eastern >> Lahem Bil Ajine

Print this Recipe    Lahem Bil Ajine


300 ml / 1/2 pint lukewarm water
20 g / 4 oz fresh yeast or 15 g / 1/2 oz dried yeast
450 g / 1 lb plain flour
5 ml / 1 tsp salt
22 - 30 ml / 1 1/2 - 2 tbsp olive oil
olive oil (for coating)

30 ml / 2 tbsp olive oil
450 g / 1 lb Spanish or mild onions, finely chopped
450 g / 1 lb minced lamb
400 g / 14 oz tin chopped chilli tomatoes, well drained
75 ml / 3 fl oz tomato paste
5 ml / 1 tsp Lebanese spice
5 ml / 1 tsp brown sugar
freshly ground pepper
15 ml / 1 tbsp finely chopped coriander
15 ml / 1 tbsp finely chopped parsley

In a bowl, stir together half the water and the yeast. Leave to
rest for 15 minutes, or until mixture begins to foam.

In another bowl, sieve together the flour and the salt. Make a well
in the middle and pour in the oil, then the yeast mixture. Using
your hands, pull the flour into the liquid and begin to work into
a dough. Add the remaining lukewarm water little by little to
incorporate fully. When all the water has been added and the dough
sticks together, remove from the bowl. On a lightly floured surface
knead the dough well, for about 15 minutes, until it becomes shiny
and elastic. Pat the dough into a ball.

Pour a little oil in the bowl, place the dough in it and turn the
ball to coat it. Remove the ball to a warm place and cover with a
damp cloth. Leave for about 2 1/2 hours, until it has doubled in

To make the filling, heat the oil in a frying pan and add the
onions. Saute until limp and lightly coloured. In a bowl, combine
the meat, well-drained tomatoes, tomato paste, spice, sugar, salt
and pepper to taste, and the herbs. Add the cooked onions and mix
the ingredients using the hands. With dampened hands, break off
pieces of the dough and form into 25 balls.

Press each ball between the hands, flattening into a small disc,
and place on an oiled baking tray. Divide the topping between the
pizza bases, spreading evenly. Bake in a preheated 220 C / 425 F
/ Gas Mark 7 oven, for about 10 minutes, until a little puffy and
lightly coloured. Remove from the oven and serve immediately.

The lahem can be refrigerated or frozen and reheated in the oven
when needed.

Makes about 25 bite-sized pizzas.


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