Ahma Bi Ajeen Recipe
This Ahma Bi Ajeen is so very delicious ! I love this irresistible ground lamb bake as it is or with my main dishes. Try out this Ahma Bi Ajeen and let me know if you like it !
Ingredients
Dough:
1 pkg. Fleischmann's Active Dry Yeast
Pinch granulated sugar
1 cup warm water
Filling:
1 lb. onions, finely chopped
1 tbsp. Planters Peanut Oil
2 cloves garlic, peeled & minced
1 1/2 lbs. finely ground lamb
1/2 6 oz. can tomato paste
1/2 cup pine nuts
3 3/4 cups all purpose flour
1 tsp. salt
2 tbsp. Planters Peanut Oil
1 tsp. granulated sugar
3/4 tsp. ground allspice
1 tbsp. lemon juice
1 tsp. cracked peppercorns
1 tsp. Worcestershire sauce
3 tbsp. chopped parsley
4 tsp. salt
Directions
DOUGH: Dissolve yeast with sugar in 1/2 cup warm water and allow to rest for 10 mins.
Put the flour and salt in a large, warm mixing bowl.
Make a well in the centre and add Planters Peanut Oil and Fleischmann's Active Dry Yeast mixture.
Work the dough vigorously, adding the remaining water to make a soft dough.
Lightly oil the top of the dough; cover with a damp cloth and set in a warm place for 2 to 3 hours, or until double in bulk.
FILLING: Saute onions in 1 tbsp.
Planters Peanut Oil until soft.
Remove from heat and add garlic.
Add to the ground meat along with the rest of the ingredients and blend well.
Set aside while you roll out the dough.
Turn out the dough onto a lightly floured board (or pastry cloth) and knead a few times.
Divide into walnut sized balls and allow to rest a few minutes.
Then roll each piece with a lightly floured rolling pin into a circle 5 to 6 inches in diameter.
Spread the prepared filling generously over each piece.
Transfer each piece to a lightly oiled baking sheet.
Bake in a preheated oven at 450° for 8 to 10 mins.
The patties should be well done but still pale in colour.
Put the flour and salt in a large, warm mixing bowl.
Make a well in the centre and add Planters Peanut Oil and Fleischmann's Active Dry Yeast mixture.
Work the dough vigorously, adding the remaining water to make a soft dough.
Lightly oil the top of the dough; cover with a damp cloth and set in a warm place for 2 to 3 hours, or until double in bulk.
FILLING: Saute onions in 1 tbsp.
Planters Peanut Oil until soft.
Remove from heat and add garlic.
Add to the ground meat along with the rest of the ingredients and blend well.
Set aside while you roll out the dough.
Turn out the dough onto a lightly floured board (or pastry cloth) and knead a few times.
Divide into walnut sized balls and allow to rest a few minutes.
Then roll each piece with a lightly floured rolling pin into a circle 5 to 6 inches in diameter.
Spread the prepared filling generously over each piece.
Transfer each piece to a lightly oiled baking sheet.
Bake in a preheated oven at 450° for 8 to 10 mins.
The patties should be well done but still pale in colour.
