2 hrs 15 mins
1 hr 30 mins
Missy Wombat's Note:
Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer.
My Private Note
Units: US | Metric
- 5 -6 cups plain flour
- 1 envelope active dry yeast
- 2 cups water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons oil
- 1Sift flour into a large mixing bowl and warm in a low oven.
- 2Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
- 3Remove about 2 cups flour from bowl and keep aside.
- 4Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
- 5Cover with a cloth and leave until frothy.
- 6Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
- 7Beat by hand for 10 minutes.
- 8Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
- 9Shape into a ball.
- 10Oil bowl, put dough in and turn over to oil top.
- 11Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
- 12Meanwhile make the topping.
- 13Gently fry the onion inoil until transparent, add garlic and increase heat.
- 14Add lamb and stir over high heat until juices evaporate and meat starts to brown.
- 15Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
- 16The mixture should be thick.
- 17Allow to cool.
- 18Punch down the dough and turn onto a floured board.
- 19Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
- 20Roll out each ball to a 12 cm round and place on greased baking sheets.
- 21spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
- 22Serve hot or cold.
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Nutritional Facts for Laham Ajeen (Flat Lamb Pies)
Serving Size: 1 (95 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 182.2
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 2.4 g
- Cholesterol 15.2 mg
- Sodium 208.9 mg
- Total Carbohydrate 21.7 g
- Dietary Fiber 1.1 g
- Sugars 1.1 g
- Protein 6.5 g
The following items or measurements are not included: