Lahm Bi Ajin (Sfiha)
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
10 pizzas
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Calories
166 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lahm Bi Ajin (Sfiha)
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These "Arabic pizzas" called lahm bi ajin (or sfiha) probably date back to the 15th century and appeared in the Bekaa plain region.
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Ingredients
For the dough
- 2 cups flour
- 1 tablespoon of dry baker's yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons oil
- 1 tablespoon warm water
For the stuffing
- 4 cups of minced beef or lamb (or a mixture of the two)
- 1 onion
- 3 cloves of garlic
- ½ bunch parsley
- ½ bunch of coriander
- 3 tomatoes
- Red bell pepper to taste
- 1 tablespoon paprika
- 1 tablespoon of 4-spice mix , pepper, cloves, nutmeg, ginger
- 1/2 cup g pine nuts
- 2 tablespoons olive oil
- salt
- pepper
Instructions
- Prepare the dough by mixing the flour, sugar and yeast.
- Pour in the warm water and mix without kneading for one minute.
- Then add the oil and salt and knead for 5 minutes until the dough is homogeneous and comes off the bowl.
- Cover and let rise for 45 minutes.
- Chop the onion and garlic. Fry in hot olive oil until the onion is transparent.
- Add the paprika, 4-spice mix and chilli and stir for 2-3 minutes.
- Chop the parsley and coriander. Cut the tomato into very small pieces.
- Add the minced meat to the pan and mix well, followed by the herbs and tomato. Season with salt and pepper.
- Simmer for about 15 minutes, stirring occasionally.
- In a dry frying pan, brown the pine nuts, stirring constantly.
- Knead the dough for one minute and divide it into about 15 equal balls.
- Roll out each ball of dough fairly thin with a rolling pin.
- Place the dough discs on a baking sheet lined with baking paper.
- Divide the topping among all the mini pizzas.
- Press lightly with the back of a fork so that the topping adheres to the dough.
- Garnish with a few golden pine nuts.
- Bake in a preheated oven at 200°C for about 10 to 15 minutes.
- The lahm bi ajin are ready when the edges of the dough are golden brown.
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