Lebanese Lahm bi Ajeen Recipe | Mediterranean Meat & Cheese Pie #livetocook2022 #destinationsunseen

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in calories, while walnuts offer a similar texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

In a saucepan, add pomegranate juice, sugar, and lemon juice, and bring to a simmer, stirring to dissolve the sugar.

Once simmering, reduce heat and let it simmer gently until reduced by a volume of four, about 2 cups of juice to 1/2 cup of molasses.

In a bowl, add active dry yeast and lukewarm water, whisking for about 30 seconds until bubbles form, indicating the yeast is active.

In a large bowl, add flour and start kneading with cold water, then add the yeast mixture until there are no dry crumbs left.

Add olive oil and knead until the dough is soft and smooth, then add salt and sugar, kneading for another minute or two.

Stretch and fold the dough to develop gluten, then wrap it with a damp towel and let it sit for about 1 hour.

Cut the dough into six pieces, rolling each into a ball and arranging them on a baking sheet.

You can either let the dough proof at room temperature for about 2 hours or overnight in the fridge for 24 hours.

If proofing overnight, take the dough out an hour before cooking and preheat the oven to 500°F (260°C).

Prepare the spice mix by combining allspice, ground coriander, cinnamon, black pepper, ground cloves, ground ginger, and nutmeg, storing it in an airtight container.

In a large bowl, combine ground lamb, finely chopped onions, finely chopped tomatoes, and the cooled pomegranate molasses, mixing well.

Add the prepared spice mix and salt, mixing again until combined.

Dust each dough portion with flour and stretch it out by hand, leaving a rim around the edges.

Spread the meat mixture in a thin layer over the stretched dough.

Transfer the topped dough to a hot baking stone or steel and bake until the crust is golden brown and the meat is cooked through.

Finish under the broiler for extra color and flavor if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens