Laham Ajeen Flat Lamb Pies

Savor the irresistible flavors of the Middle East with Laham Ajeen Flat Lamb Pies, a delightful fusion of soft homemade dough and a richly spiced lamb topping. This recipe features a perfectly seasoned mixture of ground lamb, onions, tomatoes, and aromatic spices like cumin and paprika, creating a bold yet balanced flavor profile. The dough, made from scratch, bakes up golden and slightly crisp, serving as the perfect base for the savory topping. Topped with a squeeze of fresh lemon, these flat pies are not only visually stunning but also bursting with vibrant, zesty flavors. Perfect as an appetizer, main course, or snack, these flat lamb pies are a must-try for fans of international cuisine.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1 teaspoon Granulated sugar
• 1 teaspoon Salt
• 1 cup Warm water (around 110°F / 43°C)
• 3 tablespoons Olive oil
• 1 pound Ground lamb
• 1 medium Onion, finely chopped
• 2 Tomatoes, finely diced
• 0.25 cup Parsley, finely chopped
• 2 tablespoons Tomato paste
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper (optional, for extra heat)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Lemon wedges (for serving)

Directions

Step 1

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the mixture becomes frothy.

Step 2

Add the olive oil, flour, and salt to the bowl. Mix until a dough forms, then knead for about 8-10 minutes, or until the dough is smooth and elastic.

Step 3

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until it doubles in size.

Step 4

While the dough rises, prepare the lamb topping. In a skillet over medium heat, cook the ground lamb, breaking it into small pieces, until browned and fully cooked. Drain any excess fat.

Step 5

In a large bowl, combine the cooked lamb, onion, tomatoes, parsley, tomato paste, garlic, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

Step 6

Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.

Step 7

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a thin round, about 8-10 inches in diameter.

Step 8

Place the rolled-out dough rounds on the prepared baking sheets. Spread a thin layer of the lamb mixture evenly over each round, leaving a small border at the edges.

Step 9

Bake the flat pies in the preheated oven for 10-12 minutes, or until the edges are golden and slightly crisp.

Step 10

Serve the Laham Ajeen warm, with lemon wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	(1561.1g)

Amount per serving	% Daily Value*
Calories	3166.3

Total Fat 136.5g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 10.3g
Cholesterol 435.4mg	0%
Sodium 5386.3mg	0%
Total Carbohydrate 318.1g	0%
Dietary Fiber 21.6g	0%
Total Sugars 21.7g
Protein 159.6g	0%

Vitamin D 18.1IU	0%
Calcium 404.4mg	0%
Iron 35.9mg	0%
Potassium 3792.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 20.3%

Carbs: 40.5%