Side Pannel
Lahma Bel Ageen
Lahma Bel Ageen
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Appetizers, Meat
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 6 c White wheat flour
- 2 c Yogurt; warm
- 1 c Olive oil
- 3 ts Active dry yeast
- 1 ts Salt
Directions
TOPPING:
4 onions finely chopped
1 pound ground meat
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup yogurt
2 tablespoons tahini
2 tablespoons vinegar
1/2 cup pine nuts 5 tomatoes choose firm ones, chopped
Preheat oven to 450=A6F. Sift flour and salt together. Mix yogurt, yeast
and oil; add gradually to the flour. Mix well and knead for 20 minutes. Set
aside until doubled in size.
Meanwhile, prepare topping: SautT onions and meat in a little oil until
browned. Stir in the rest of the ingredients. Simmer until liquid is
reduced and thickened.
Knead risen dough for 2 minutes; divide dough into egg sized balls. Grease
baking sheet. Roll each ball and place on the sheet. Spread topping on it.
Bake for 15 minutes or until browned a little.
NOTES : A great yogurt dough that can be used for manayish, Middle Eastern
spiced meat topping or pizza.
4 onions finely chopped
1 pound ground meat
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup yogurt
2 tablespoons tahini
2 tablespoons vinegar
1/2 cup pine nuts 5 tomatoes choose firm ones, chopped
Preheat oven to 450=A6F. Sift flour and salt together. Mix yogurt, yeast
and oil; add gradually to the flour. Mix well and knead for 20 minutes. Set
aside until doubled in size.
Meanwhile, prepare topping: SautT onions and meat in a little oil until
browned. Stir in the rest of the ingredients. Simmer until liquid is
reduced and thickened.
Knead risen dough for 2 minutes; divide dough into egg sized balls. Grease
baking sheet. Roll each ball and place on the sheet. Spread topping on it.
Bake for 15 minutes or until browned a little.
NOTES : A great yogurt dough that can be used for manayish, Middle Eastern
spiced meat topping or pizza.
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