Lahme B'Ajeen (B3ajin)

Lahme B'Ageen (B3ajin) is a Khayat family favorite! Every time we go down to Nabatiyeh we start the day off with traditional Lahme B'Ageen which translates to "meat in dough." The smell of the fresh dough and savory cinnamon meat reminds me of sitting under the olive trees with the warm sun on my face. We dip the warm meat pies in fresh laban (yogurt), sip on a warm cup of shai (tea), and spend time together to start off the day.

INGREDIENTS

DOUGH

MEAT SPREAD

INSTRUCTIONS

DOUGH

1. Combine 1/4 cup flour, yeast, and brown sugar in a bowl.
2. Stir in warm water and warm milk. Let sit for 10 minutes (until frothy) to prove the yeast.
3. Add the Khayat Extra Virgin Olive Oil, beaten eggs, salt, and 3 and 3/4 cups of flour. Mix until well blended.
4. Knead the mixture to form a smooth, soft dough (about 10 minutes). You may add up to 1 additional cup of flour as needed. Shape into a ball.
5. Coat a warm bowl with a generous layer of Khayat Extra Virgin Olive Oil. Place the ball of dough in the warm bowl and turn once to coat. Cover bowl with plastic wrap and let rise in a warm place until double in size (about 1 hour). While waiting for the dough to rise, you may prepare the meat spread.

MEAT SPREAD

1. Combine the meat, finely chopped tomatoes, finely chopped onions, Khayat Extra Virgin Olive Oil, salt, and cinnamon in a large bowl. Mix well. You may adjust salt and cinnamon to taste.
2. Pro Tip: Pre-cook the meat in a medium hot frying pan for 2-3 minutes to reduce the moisture

PUTTING IT TOGETHER

1. Pre-heat oven to 425°F.
2. Punch dough down and roll out into large 1/8 inch thick circle.
3. Cut dough into 4-6 inch circles and pinch dough four times to form 4 corners and a small "boat" 
4. Fill each "boat" with equal portions of pre-cooked meat.
5. Bake in pre-heated oven for 18-22 minutes (until golden brown) and serve warm. Enjoy!

From our family to yours, we invite you to share in our tradition and hope you enjoy!