lahm bi ajeen

Lahm Bi Ajeen or Sfiha is an Authentic Middle Eastern Flatbread made with perfectly spiced beef and a delicious soft dough. It&#039;s a must try.

Lahm Bi Ajeen / Sfiha (Middle Eastern Flatbread)

all-purpose flour

sugar

instant yeast

salt

nigella seeds (optional)

yoghurt (optional)

water (approximately

beef

onions (finely diced)

parsley (approx. 2 cups packed) (finely diced)

tomato paste

tomato sauce

pomegranate molasses (optional)

black pepper

curry powder

allspice powder

cinnamon powder

Place the instant yeast in a bowl with 1 cup of warm water (from the 2.5 cups total) and allow to dissolve for a few minutes (make sure the water is not really hot).

Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine. You can also do this with your hand or a spoon.

Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few seconds.

Then add the water and yeast mixture and continue to mix on medium speed.

Slowly and gradually add the yogurt plus the 1.5 remaining cups of water and continue to knead for at least 5 to 7 minutes.

The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it's too moist add a bit of flour. A moist dough will yield a soft texture which is what you're looking for.

Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.

Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!

For the Dough

Preheat your oven to 450F and start by finely dicing the onion and parsley. You can also do this in a food processor, but make sure you squeeze out any excess liquid.

Then combine all the ingredients under "for the filing" together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.

Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet pan.

Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.

Lightly flour the sheet pans and lay the dough on the pan carefully. You can also use a pizza stone and a pizza peel lined with parchment paper.

Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.

Place it in the oven at 450F on bake for approx. 7-10 mins on the bottom rack. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.

Enjoy with a squeeze of lemon and a cup of tea!

For the Filling

https://www.youtube.com/watch?v=wuFRwXscG3Q

Lahm Bi Ajeen is a classic Iraqi dish made up of the perfect mix of beef (or lamb) veggies and spices and baked to perfection on a soft dough. Perfect at any time of the day!

https://www.hungrypaprikas.com/lahm-bi-ajeen/

Lahm Bi Ajeen

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