Post by wilderness on Oct 30, 2018 6:19:47 GMT -5
Sfiha-Birdy
Servings: 10 flatbreads
FOR THE DOUGH
2 cups flour
1 tablespoon active dry yeast
1 teaspoon sugar
½ teaspoon salt
3 tablespoons vegetable oil
½ cup warm water
FOR THE FILLING
1 lb ground beef or lamb (or a mixture of both)
1 onion
3 cloves garlic
½ bunch parsley
½ bunch cilantro
2 tomatoes
Hot chili pepper to taste
1 tablespoon paprika
1 tablespoon 4-spice blend (black pepper, clove, ginger, nutmeg--in total, not each. I would go light on the ginger and clove if you can't find this blend in the store. Or use the seasoning blend below)
4 oz. pine nuts
2 tablespoons olive oil
Salt
Pepper
DOUGH
Prepare the dough by mixing the flour, sugar and yeast.
Pour warm water and mix without kneading for a minute.
Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
Cover and let rise for 45 minutes.
FILLING
Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
Finely chop the parsley and cilantro. Finely dice tomatoes.
Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
Simmer for about 15 minutes, stirring occasionally.
In a dry skillet, toast the pine nuts, stirring constantly.
FORMING THE FLATBREADS
Knead the dough for a minute, then divide it into fifteen equal balls.
Spread each ball of dough into thin circles with a rolling pin.
Place the dough circles on a baking sheet lined with parchment paper.
Divide filling among all mini pizzas.
Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
Garnish with toasted pine nuts.
Bake for about 10-15 minutes in an oven preheated to 400 F.
Lahm bi ajin meat pies are ready when the crust on the edges is golden.
FOR THE DOUGH
2 cups flour
1 tablespoon active dry yeast
1 teaspoon sugar
½ teaspoon salt
3 tablespoons vegetable oil
½ cup warm water
FOR THE FILLING
1 lb ground beef or lamb (or a mixture of both)
1 onion
3 cloves garlic
½ bunch parsley
½ bunch cilantro
2 tomatoes
Hot chili pepper to taste
1 tablespoon paprika
1 tablespoon 4-spice blend (black pepper, clove, ginger, nutmeg--in total, not each. I would go light on the ginger and clove if you can't find this blend in the store. Or use the seasoning blend below)
4 oz. pine nuts
2 tablespoons olive oil
Salt
Pepper
DOUGH
Prepare the dough by mixing the flour, sugar and yeast.
Pour warm water and mix without kneading for a minute.
Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
Cover and let rise for 45 minutes.
FILLING
Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
Finely chop the parsley and cilantro. Finely dice tomatoes.
Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
Simmer for about 15 minutes, stirring occasionally.
In a dry skillet, toast the pine nuts, stirring constantly.
FORMING THE FLATBREADS
Knead the dough for a minute, then divide it into fifteen equal balls.
Spread each ball of dough into thin circles with a rolling pin.
Place the dough circles on a baking sheet lined with parchment paper.
Divide filling among all mini pizzas.
Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
Garnish with toasted pine nuts.
Bake for about 10-15 minutes in an oven preheated to 400 F.
Lahm bi ajin meat pies are ready when the crust on the edges is golden.
Lebanese Spice Blend--no salt
1 tablespoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Pure Ground Black Pepper
1/4 teaspoon Ground Allspice
Mix and store in a tightly-sealed container.
1 tablespoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Pure Ground Black Pepper
1/4 teaspoon Ground Allspice
Mix and store in a tightly-sealed container.
