Lahma bel ageen

Yield: 6 servings

Measure Ingredient
6 cups White wheat flour
2 cups Yogurt; warm
1 cup Olive oil
3 teaspoons Active dry yeast
1 teaspoon Salt
\N 4 onions -- finely chopped
\N 1 pound ground meat
\N 2 tablespoons tahini
\N 2 tablespoons vinegar



½ teaspoon salt

½ teaspoon cinnamon

¾ cup yogurt

½ 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.

Recipe by: =20

Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 21, 99, converted by MM_Buster v2.0l.

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