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    30th September 2007

    Lahmajoun / S’fiha / Meat Pies

    This evening Lisa successfully tackled an all-time favorite dish, lahmajoun (also, lahm bi ajeen, s’fiha). These little flatbread “pizzas” feature a crispy crust and ground beef mixed with tomatoes and a delicious mix of various herbs and spices. This is the first recipe we’ve made from Recipes and Remembrances from an Eastern Mediterranean Kitchen, which we received as a wedding present from Megan. We served it with a cucumber and yogurt salad.

    Chris says:

    Wow, I can’t believe how good this turned out, especially considering you’ve never made it solo before… the dough was perfect!

    Lisa says:

    Neither can I — these are *so* good. The flavors in the meat are fantastic. I love that we have nine pies left to freeze, too.

    Chris says:

    Oops, better make that eight. Mmmm… this cucumber stuff is good.

    Lisa says:

    I’m not sure why they call it “salad”; it’s very similar to a cucumber yogurt soup I’ve had. So cool and refreshing!

    Lahmajoun
    ———
    (Dough)
    1 cup warm water
    1 package active dry yeast
    1/4 tsp sugar
    3 cups all-purpose flour
    1 tsp salt
    2 1/2 tbsp olive oil

    (Meat Topping)
    2 tbsp olive oil
    3 medium onions, finely chopped
    1 1/2 lbs lean ground lamb or beef
    2 large tomatoes, peeled seeded, chopped, and drained
    3 tbsp tomato paste
    1/3 cup finely chopped flat-leaf parsley
    2 tbsp finely chopped mint
    1/4 cup pine nuts, lightly toasted
    1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two-thirds)
    1 tbsp freshly squeezed lemon juice
    1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin)
    salt, pepper, and red pepper to taste

    To make the dough pour 1/2 cup of the water into a small bowl and sprinkle it with the yeast and sugar. Let the mixture stand about 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 minutes or until the mixture becomes foamy.
    In a large bowl combine the flour and salt. Make a well in the center and add the remaining 1/2 cup water, the yeast mixture, and the oil. Blend the mixture until it forms a dough. Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking. Transfer the dough to a lightly oiled bowl, turning to coat with the oil. Cover loosely with a kitchen towel and let stand in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in size.
    Meanwhile, prepare the meat topping. In a medium heavy skillet heat the oil over moderate heat. Add the onions and cook, stirring frequently, until soft but not browned. Remove from the heat and set aside. In a large mixing bowl combine the lamb/beef, tomatoes, and tomato paste and mix well. Add the parsley, mint, and pine nuts, Pomegranate molasses, lemon juice, mixed spices, and salt, black pepper, and red pepper. Drain the onions of oil and add to the meat mixture. Knead the mixture until it is thoroughly blended. Divide into 16 equal portions and set aside.
    Punch down the dough and divide into 16 equal pieces. Form each piece into a smooth ball and arrange the balls 2 inches apart on a lightly floured board. Cover with a kitchen towel and let rest for 15 minutes.
    On a lightly floured surface roll out each of the balls into a circle that is no more than 1/8″ thick. Arrange the circles slightly apart on large, lightly greased baking sheets. Top each circle with a portion of the meat mixture, spreading evenly to the edge. Bake the pies in a preheated 450 degree oven for 10 minutes or until lightly browned. Serve hot.

    Makes 16

    Cucumber and Yogurt Salad
    ————————-
    2 cups low-fat plain yogurt, drained to 1 1/2 cups
    2 garlic cloves, crushed to a paste with a pinch of salt
    1 tsp crushed dried spearmint
    1/2 tsp crushed tarragon
    1/2 tsp dried dill
    1/4 tsp oregano
    1/2 tsp olive oil
    2 small cucumbers, peeled and seeded
    2 tbsp lemon juice

    Mix together all ingredients and refrigerate to cool and let flavors combine.

    Makes approx. 2 cups

    Print This Recipe
    This entry was posted on Sunday, September 30th, 2007 at 8:39 pm and is filed under Arabic, Armenian, Main Dishes, Middle Eastern. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 10 responses to “Lahmajoun / S’fiha / Meat Pies”

    1. 1
      On October 1st, 2007,meg said:

      When are you going to invite me over for dinner;) and gotta sau, I love my picture…

    2. 2
      On October 7th, 2007,Arabic Bites said:

      Wow those look very tasty.
      Thanks for stopping by my site.

      zainab

    3. 3
      On January 9th, 2008,cin said:

      love lahme b’ajeen and these look great! have you tried the Tripoli version which is made with a puff pastry base? very tasty too.

    4. 4
      On January 10th, 2008,Ann said:

      Thanks for stopping by and for leaving me the link to this post! Your lahamjoun look wonderful! And congrats for getting it up at Tastespotting!

    5. 5
      On January 10th, 2008,Chris said:

      cin — I haven’t heard of that version, but it does sound good!
      ann — thanks! i actually found your blog via your tastespotting picture. :)

    6. 6
      On January 10th, 2008,Chris said:

      Tastespotting #7294

    7. 7
      On May 25th, 2008,Top 10 Photos » We [Heart] Food said:

      [...] Lisa made this Lahmajoun it definitely earned her points with the Armenian side of the family. And provided us with [...]

    8. 8
      On July 18th, 2008,syrian jew said:

      This dish originated in Aleppo, Syria. The correct spelling is Laham B’ajeen, which is not the same as s’fiha, a dried baby eggplant stuffed with meat and rice.

    9. 9
      On October 9th, 2008,sam ajizian said:

      I agree with your ingredients with one exception. How about the garlic?. In Lebanon garlic was commonly used. By the way you can also use soft tacos to save on preparation time,

    10. 10
      On April 24th, 2009,Kernel Ben said:

      We ate lahmajoun pies as kids in Watertown, MA (large U.S. Armenian population) growing up. They were absolutely delicious and could be bought at the corner store for $.25 each and a coke for $.20. Better than a slice of pizza by far! Those are days gone by now (1960-1967).

      I cook them now with this recipe and add a bit of garlic salt for taste. The best way to bake I have found is on a ceramic floor tile from Home Depot or Lowe’s. They are a lot cheaper than a pizza stone to crisp the bottoms when lined with a piece of parchment paper. Make sure you measure the width of your oven first before launching off to by a floor tile for $2.99. Most large tiles are too wide to fit in conventional ovens.

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