Lahmajeen Meat Slab Pie
This recipe is such a winner during ramadan. A simple dough topped with mince meat, spices and veggies. It can bet served as an appetizer or add some greens and it doubles up as a main course.
Equipment
- Mixing bowl
- Food processor
- Spoon
- Knife
- scissors
- Quarter sheet baking tray
- Baking paper
Ingredients
Dough:
- 3 cups flour
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 tbsp nigella seeds
- 3 tbsp yogurt
- 1 cup water
- 2 tbsp olive oil
Filling:
- 500 gm beef mince 80-20
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 medium onion
- 3 garlic cloves
- 3 tbsp parsley
- 2 tbsp jalapeños
- 2 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp cayenne pepper powder
- 1 tsp black pepper powder
- 1 tsp garlic powder
- 1 tsp coriander powder
- 1 tsp salt
Serve with:
- Olive oil
- Pomegranate molasses
- Sliced onions
- Feta cheese
Instructions
- Knead the dough and allow it to rest until doubled in volume, around 45 minutes.
- Make the filling mixture in the mean time but adding all the vegetables in the food processor and blending until coarse. Add the meat with remaining ingredients and blend again.
- Punch down the dough and divide into two pieces, line a baking tray with the baking paper and place one piece of dough, spread it out and gently add the meat on the top of the dough.
- Bake this at 180 deg C for 18-22 minutes until baked through. Serve with sliced onions, more parsley, pomegranate molasses and feta.
- I like to cut it with a pair of scissors and serve it hot.
Notes
- Do not spread/pack the meat mixture on the dough before baking, loosely layer it on the dough. this will reduce shrinking in the oven.
- Do not over bake this pie, once the edges are golden and the meat is cooked knock the side of the bread or the bottom and if it has a hollow sound, it is done.