Laham bi ajeen

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 542.8
  • Total Fat: 21.5 g
  • Cholesterol: 62.1 mg
  • Sodium: 869.3 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.9 g

View full nutritional breakdown of Laham bi ajeen calories by ingredient
Submitted by:


Lebanese meat pastry Lebanese meat pastry
Number of Servings: 6


    for the dough:

    2.5 tsp yeast
    1 tsp sugar
    1 to 1.25 cups of warm water
    3.5 cups flour
    1 tsp salt
    1 tsp olive oil

    for the topping:

    1 onion finely minced
    2 tbsp butter
    500 grams ground lamb
    1 tsp salt
    1/4 tsp black pepper
    1/2 tsp allspice
    2 tomatoes (skinned, seeded, and shredded)
    2 tbsp tomato paste
    1 tbsp lemon juice


for the dough:

1. dissolve yeast and sugar in 1/2 cup warm water, and let the mixture rest for 5 minutes.

2. In a deep bowl, combine the flour and salt making a well in the center. Pour in the yeast mixture, the oil, and 3/4 cup water. Using your hand, gently blend the ingredients in the depression then begin mixing flour with the liquid. Continue mixing and kneading in the bowl for about 10 minutes until a smooth dough results. (Add a little more flour or water if necessary.) You may dip your hands in water occasionally to give a smooth elastic finish to the dough.

3. Return the bread to the bowl and cover with a clean dishtowel. Leave to rise in a warm spot until doubled in bulk (2-3 hours).

4. Tear off walnut-sized pieces of the risen dough and roll out circles about 5 cm thick (pies may be as large as 15-20 cm, if so desired). Stack the dough and cover with a towel while the filling is being prepared.

For the topping:

1. Saute the onions in the butter until translucent. Do not drain off the butter. Mix in the remaining ingredients. (The tomatoes must be seeded so that the liquid will not make the dough soggy!)

2. Spread a layer of the filling on each round of dough (about 1 tablespoon for a 10 cm round).

3. Bake 12-15 minutes, until the bottoms are browned and pastry is golden but not crisp.

Variation: the meat pies may be garnished with chopped parsley and/or a few sour pomegranate seeds before baking.

Note: the original recipes calls for 1/3 cup pine nuts for the topping. I did not include the pine nuts in the recipe's nutritional if you add it adjust the caloric values.

Note: I made these into large dough circles so the serving is for 6 pieces...adjust the recipe if you are making the dough circles into smaller sizes.

Number of Servings: 6

Recipe submitted by SparkPeople user GRACEANAQAH.

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