Wednesday, July 1, 2009

Lahm bi ajin for BBD#21 (pizza-party) & Arugula Mint Salad

Recipe by: zainab

First prepare the Sauce & Herb Topping:

Yogurt & Tahini Sauce:
340 g low fat Yogurt.
1 Tablespoon Tahini.
2 Tablespoons fresh lemon juice.
pinch of salt.
Crushed dried mint for garnish.
Combine all the ingredients & set aside.

Herb & Tomato Topping
Fresh parsley ,Coriander & mint , finely chopped.
1 Medium tomato, chopped.
Mix and set aside.


makes 8 oval shapes
1 cup whole wheat flour.
2 cups unbleached flour.
3\4 -1 cups warm water.
1 teaspoon dry yeast.
1 teaspoon sugar.
1 teaspoon salt.
2 tablespoons olive oil
1 egg (small).

Minced Lamb Topping:

250 g Minced Lamb.
1 Medium tomato, finely chopped.
1 Medium Onion, finely chopped.
1 clove of garlic, Minced
1 teaspoon dried parsley
1/4 teaspoon ground cumin.
1/8 ground black pepper.
1 teaspoon olive oil
2 teaspoons tomato paste.
Salt to taste.

Mix the lamb, chopped tomato & onion, salt ,pepper, cumin & tomato paste in a bowl and set aside.

1) place all dough ingredients in the bowl of mixer , knead for 10 minutes to make a soft dough.

2)Cover the dough and let rise for 30 minutes.

3) Preheat oven to 500 F.

4) Divide the dough into 8 pieces. Shape each piece into a ball.

5) Flat each ball into oval shapes on a floured surface. Place the lamb topping on the dough and leave about 1cm on either side for the crust. Fold the dough in on either side.

6) Bake at 550 for 10 minutes.

7) serve with Arugula Mint Salad on side.

*For vegan or vegetarian you can use mushroom or cooked brown lentils instead of meat.

How to serve lahm bi ajin:
Slice them into smaller pieces with fresh Squeeze lemon juice on top ,drizzle yogurt & tahini Sauce all over the top & sprinkle with Herb & Tomato Topping.
You can also try it with pickles, peppers, onions and Lettuce.

Arugula Mint Salad

Arugula leaves (1 bunch).
White Radish leaves (1 bunch).
Mint (1 bunch).
2 medium Lebanese cucumbers, chopped.
1 Medium tomato, chopped.
White onion ,Sliced.

olive oil
fresh lemon juiceSalt

1) Combine all salad ingredients.
2)Just before serving drizzle with dressing.

I am sending this to BBD#21 (Pizza Party) event started and hosted this month by Zorra .

And to Susan for YeastSpotting.


jasmine said...

I first had this ages ago, but it was called "Arabian pizza" and I still remember the flavour. I've been looking for a recipe for a few months and am so glad I found this.


Rosa's Yummy Yums said...

Oh, yummy! That's the kind of food I adore! Those look so scrumptious! perfect for the hot summer days...



saiona said...

That was Sooo Yummy Sis =)

Yasmeen said...

Salaam Alaykum Zainab,
Nice to see your post after a looong time.Love the unique shape of this bread ,stuffed with minced meat,can't wait to try it.I baked your fabulous zatar rolls the other day,thanks :X

Angie Nader said...

i looooove lahm bajiin!!!! in lebanon they have the thinner syle, but i miss it so much, i have to try this recipe...
thanks so much!

saiona said...

yeah saiOon I forget something :D
Teslam dyatek my sis ツ ♥ ..

MatOoi :D

Anonymous said...

These look delicious! I love the unusual shape, and the flavors are perfect for summer. Wonderful!

Mona said...

Zainab, that looks so good! Makes me hungry :-) Inshallah will be trying it very soon. Jazakallah khairun for sharing.

Miriam said...

They look scrumptious! Will definitely try this recipe!

♥ Arab Mania ♥ said...

Woooow i love this arabic pizza i used to make lahm bi ajun with minced lamb topping . I think i must try the others as well inshalla .
Thanks a lot for sharing it

Cookin' Canuck said...

What amazing flavors! I am definitely going to try this.

Victoria Allman said...

Great to see you posting again! I will make this recipe tomorrow for the Arabic people I work for. They have loved all the meals from this site. Thanks for the recipe!

Miranda said...

I cannot put into words how amazing this looks. Very good job.

Anonymous said...

Stunning pictures!!

Adriana in Brussels said...

Hi, Zainab! I've tried making lahm bi ajin for years, and always had problems :(( as my filling would release a lot of liquid which made the pastry soggy. I don't cook the filling before baking (should I?). Must I put it on the dough at the very last moment? Should I put filling on a strainer to remove liquid from tomato before using? Thank you for your help.

Adriana in Brussels said...

Dear Zainab,
I've tried making lahm bi ajeen for years, and always had problems with the filling releasing too much liquid and making the crust soggy. I use uncooked filling on uncooked dough, is this correct? Should I put filling in strainer before using, to remove excess water from tomatoes? Should I put filling on dough at the very last moment before baking? Thank you for your help.

Adriana in Brussels said...

Dear Zainab,
I've been trying to make lahm bi ajeen for years, and always had problems with pastry becoming soggy due to excess liquid in filling. I use raw filling on raw dough (then bake, obviously). Should I drain filling on strainer before using? Should I put it on dough at the very last moment? Bake dough or cook filling before putting it all together? Any help will be welcome. Thanks!

Bergamot said...

Mashallah... you have a wonderful blog. I just love arabic food and will try your recipes.

Arabic Bites said...

Welcome :D & keep visiting.

Thanks for visiting :) & these are worthy to try.

Love you sis :X you're so cute.

Thank you for dropping by :X ,I'm glad you tried the zatar rolls,hope you like them.

Thank you for stopping by :)

Thanks :)

Do try them I'm sure you'll love them, Thank you for stopping by :D

I would love to know how it turns out ;;),Thank you for the comment.

♥ Arab Mania ♥,
Thanks,if you try it don't forget to tell me what you think ;)

I'm sure you'll love it,Thank you for the comment :)

Victoria Allman,
Thank you so much,I'm happy to hear that :D

Thanks ;;)

Thank you ;;)

Adriana in Brussels,
1)Maybe you used too much tomatoes before,you could try
my recipe because I used 1 Medium tomato for 250 g meat & that enough don't add more or your filling will release too much liquid(if that happen you could drain filling on strainer before using).
2)& yes raw filling on raw dough.
3)bake them as soon as you done shaping.
Hope this help,if you have any more question don't hesitate :)

Thank you :D

zainab :)

Nurit "1 family. friendly. food." said...

This looks so good and fresh and healthy.

finereem said...

welcome back...can't wait to see more recipes from your blog

I just love your recipes

lahm bi agin all time favorite

Anonymous said...

What a treat to see how this delicious dish is made. We will try it. Thanks, s

Karen Baking Soda said...

These look so yummy! I used to buy them from a turkish shop but now I can make them myself! (via Yeastspotting)

Susan/Wild Yeast said...

So nice to see you back, and with such a delicious bread too!

test it comm said...

Those look so tasty!

Touria said...

looks so delicious thanks for sharing

Lisa said...

OH MY GOD, not only does your Middle Eastern inspired pizza look amazing, but your photos are top notch! What a creative and amazing job. I would die for some of that right now!

דורית said...

Yum! I love the fact that there is whole wheat in the dough! I will definately make it!

NKP said...

This looks wonderful! What a great take on pizza.

Little Miss Cook said...

It looks divine.

Chef Jeena said...

Hi Zainab and Meedo how are you both?

I love this recipe and it goes perfect with the beautiful fresh salad delicious! :D

Sudeshna said...

This is absolutely new to me.Can I prepare it in a microwave, then can you please tell me what should be the time and heating effect for that?

Dori said...

Wow, this looks amazing! I wish I could have enjoyed this with you!

Mandira said...

this looks fantastic zainab!

Arabic Bites said...

Thanks everyone. It's always good to get comments from you :D

I didn't try to bake in a microwave before & I don't recommended.

I wish that too :X ,I bet we'll have so much fun ;)

zainab :D

Kris said...

This looks so good! But is there anyway to not have white flour in the dough? Health condition = only whole wheat allowed here. I've had to find alternative recipes for everything..

Arabic Bites said...

Mama Kalila,
you can substitute the white flour with whole wheat.
Actually I always bake with 100% whole wheat for my mom using my Bread recipes.
so all my Bread recipes work fine with:
1)100% white flour or.
2)50% white flour + 50 % whole wheat.
3)or 100% whole wheat flour.

Hope this help.

zainab :D

Kris said...

Thank you so much! I'm gonna have to work this into my menu at some point soon... :-D

Anonymous said...

astonishing blog and marvelous pictures.
thank you for sharing

viviane B

Fahrenheit 350° said...

My heavens! That looks so tempting!

Arabic Bites said...

Mama Kalila,
You're more than welcome :D

viviane B,
Thanks :D.

Fahrenheit 350°,
Thank you for stopping by ;)

zainab :D

Dodó said...

this is a great recipe! i love it!
one of the best lahm bi ajin ever. excelent.

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