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Blog Archive Entry

Lahme B’ajeen

Aleppan Meat Pies (Lahmeh B’ajeen)

yields approximately 24 pies



  • 1kg flour*
  • 1/4 cup canola oil
  • 1/4 tsp dry active yeast
  • 1 Tbsp salt
  • 2 tsp sugar or honey
  • lukewarm water

Meat mixture

  • 500g ground beef, ~85% lean
  • 1 bunch of parsley
  • 5-7 sprigs of mint
  • 2 red bell pepper
  • 500g tomatoes, ~2-3 large tomatoes
  • 2 Tbsp red pepper paste
  • 2 Tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 medium yellow onion
  • 2 Tbsp Aleppo pepper
  • 2 tsp allspice, ground
  • salt, to taste

garnish (optional)

  • eggplant pulp
  • plain yogurt
  • mint leaves
  • arugula
  • aleppo pepper

Putting them all together

  1. Mix together the flour, yeast, salt, and sugar until well combined (if you’re using honey, add it with the oil in the next step). Add the canola oil (and honey) and begin mixing in the lukewarm water into the dough. Stop adding water once a smooth dough is formed.
  2. Cut the dough into individual balls slightly bigger than golf balls but smaller than tennis balls (~65 grams each).
  3. Brush some oil to prevent the dough balls from drying, cover with plastic wrap, and allow to rest overnight or until you’re ready to make the meat pies (no more than 36 hours).
  4. Add all the ingredients except the meat into the food processor. Pulse until you have a a pulpy mix. Mix the processed vegetables with the meat mixture and refrigerate until you are ready to make the pies. The meat mixture can also be made the day before.
  5. Add a touch of canola oil to a clean working surface (I use a large plate). Open the dough by pressing on it with your hands until you reach an ultra thin disk.
  6. Add a very thin layer of the meat mixture.
  7. Carefully transfer the meat pie onto a hot griddle. Cook for 3-4 minutes or until the bottom is golden brown. Transfer to a low oven to keep warm.
  8. Continue forming the pies in this manner until the meat mixture is done.
  9. Serve the meat pies with the option for guests to add some of the garnishes.

Notes: The amount of water you use for the dough will vary on the flour, the season, and how dry the weather is. This dough isn’t fussy — gradually add the hot water until the dough comes together.


Posted in Uncategorized by Antonio Tahhan on June 29th, 2015. 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.

2 Responses to “Lahme B’ajeen”

Karine Keldany Says:

Love the recipe. Thank you for sharing. Was one of my favorite as a child. My Syrian Grandmother use to make them. They were delicious.

Duke Says:

We used to squeeze lemon juice on top of eggplant pulp and mint leaves arranged on the lahm bi Ajen — and drink it with Ayran in Beirut. Oh my, this is the first time I see someone aware of this online. Thanks a million!

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