Tripolitan meat pies (lahmeh baajin)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Tripolitan meat pies (lahmeh baajin). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Tripolitan meat pies (lahmeh baajin) is one of the most favored of current trending foods in the world. It's simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Tripolitan meat pies (lahmeh baajin) is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Tripolitan meat pies (lahmeh baajin), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tripolitan meat pies (lahmeh baajin) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Tripolitan meat pies (lahmeh baajin) using 22 ingredients and 17 steps. Here is how you cook that.

Meat tough is a lebanese traditional food veryyy delicious. I highly recommend you all to try it😊🤤

Ingredients and spices that need to be Prepare to make Tripolitan meat pies (lahmeh baajin):

1. 5 Cups flour
2. 1 tbsp salt
3. 1 tbsp sugar
4. 1 egg
5. 1.5 dl or 150ml vegetable oil or sunflower oil
6. 2 cups lucke warm water(as needed)
7. For dough preparation
8. 1 and half cup corn flour
9. 1 cup vegetable oil
10. Half cup margarine
11. Half cup butter
12. Filling
13. 1 kilogram meat (preferable type)
14. 2 chopped onions
15. 1 parsley
16. 1 tbs dried mint
17. 3 tbs apple vinegar
18. 5 tbs tahina/sesame paste
19. 5 tbs pomegranate molasses
20. 2 tbs yogurt
21. 1 tsp salt
22. 1 tsp 7 spices

Instructions to make to make Tripolitan meat pies (lahmeh baajin)

1. In a deep pot sift corn flour then add sugar and salt and mix them together
2. Rub the corn flour with eggs and vegetbale oil
3. Cut the dough into equal round pieces(hand grip size)
4. Gradually pour water with constant kneading untill we have a soft dough
5. Cover the dough with clean piece of fabric or nylon wrap let it rest for an hour
6. On a wide clean solid place sprinkle the flour and dib the balls on both sides to cover them with corn flour
7. Spread dough on a cotton towel and cover them
8. Meanwhile mix vegetbale oil and margarine on gaz tap few seconds so they become warm
9. Wipe your hands and the place where you are going to roll out the dough then spread a little bit of the oil mixture and take one ball and stretch it with your hands as much as you can until it becomes very thin.
10. Hold it from the sides and stretch it using two fingers until it has the form of a circle.
    Another way is to stretch the dough in a rectangle way with your hands as much as u can until it becomes thin and then fold it from the sides to become a square.
11. Put the prepared dough in the oven trays and keep them until we prepare the topping.
12. For topping:In a pan put a little bit of oil and put the meat, stir it and then add the onions and wait until it becomes tender and the meat change in colour, now add the spices and salt and leave it until well cooked.
13. Take the pan off the heat and add the parsley and the mint.
14. Leave to cool down and add apple vinegar, sesame paste, pomegranate molasses and yogurt
15. With your hands press the dough and then add about 1 tbsp of the prepared topping, decorate with row pine nuts, press again with hands to make it firm.
16. Bake them in a preheated oven (in a medium heat oven about 350 F or 180 C) until the dough turns lightly brown and fully cooked.
    Serve hot.
17. Made by: Tala Odaymat

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