Aleppo-Style Lahm Bi Ajeen with Pomegranate Molasses – Recipe

Aleppo-Style Lahm Bi Ajeen with Pomegranate Molasses – Recipe

Aleppo-Style Lahm Bi Ajeen with Pomegranate Molasses is a delicious and easy-to-make pastry that is packed with high nutritional value. Loved by all family members across various age groups, this dish is a wonderful addition to any meal. Here’s the list of ingredients and the preparation method for this delicious pastry.

Ingredients for Aleppo-Style Lahm Bi Ajeen with Pomegranate Molasses:

 

• 1 kilogram of quick pastry dough
• 1 kilogram of meat (lamb or beef, depending on preference)
• 1 large onion, finely chopped
• 3 tablespoons of tahini
• 3 tablespoons of pomegranate molasses
• 1/4 cup of pine nuts
• Salt, to taste
• Black pepper, to taste

How to Prepare Aleppo-Style Lahm Bi Ajeen with Pomegranate Molasses:

1. In a suitable pan, heat some oil and sauté the finely chopped onion until it softens a bit. Add the meat and stir occasionally until it’s fully cooked.
2. Add black pepper, salt, pomegranate molasses, and tahini to the cooked meat. Stir for about 2 minutes to combine and set the filling aside.
3. Roll out the dough on a clean, flat surface, dusted with flour to prevent sticking. Cut it into medium-sized circles. Spread an appropriate amount of filling inside each circle and garnish with pine nuts. Repeat the process until all dough and filling are used.
4. Place the prepared lahm bi ajeen circles on a greased baking tray. Preheat the oven to 200°C (392°F) and bake for 10-15 minutes, checking until the edges turn golden brown.
5. Once baked, remove the tray from the oven, arrange the lahm bi ajeen on a serving platter, and serve hot to your family or guests to enjoy its delicious taste.

Quick Pastry Dough Recipe:

Ingredients for Quick Pastry Dough:

• 3 cups of white flour
• 1/4 cup of vegetable oil
• 1 teaspoon of baking powder
• 1/4 cup of yogurt
• 1 tablespoon of yeast
• 1 teaspoon of white sugar
• 1/2 cup of warm water

How to Prepare Quick Pastry Dough:

1. Dissolve the yeast and sugar in the warm water, then let it sit for a while until it activates.
2. In a deep bowl, combine the flour and baking powder. Add the oil and start kneading the mixture.
3. Add the yogurt and the activated yeast mixture, and continue kneading until you achieve a soft yet firm dough.
4. Cover the dough and let it rise in a warm place for about 10 minutes, allowing it to double in size and ferment.

Enjoy your Aleppo-style lahm bi ajeen with a delicious pomegranate twist!