Lahma bel ageen
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | White wheat flour |
| 2 | cups | Yogurt; warm |
| 1 | cup | Olive oil |
| 3 | teaspoons | Active dry yeast |
| 1 | teaspoon | Salt |
| 4 | onions -- finely chopped | |
| 1 | pound ground meat | |
| 2 | tablespoons tahini | |
| 2 | tablespoons vinegar | |
Directions
DOUGH
TOPPING:
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.