Laham Ajeen Flat Lamb Pies
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.
Steps
Sift flour into a large mixing bowl and warm in a low oven.
Dissolve yeast in 1 / 4 cup warm water , and stir in the remaining water and sugar and salt.
Remove about 2 cups flour from bowl and keep aside.
Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
Cover with a cloth and leave until frothy.
Stir in the rest of the flour in a bowl to make a soft dough , adding oil gradually.
Beat by hand for 10 minutes.
Turn onto a flour dusted board and knead until smooth and elastic , using just enough flour from the reserved flour to stop the dough sticking.
Shape into a ball.
Oil bowl , put dough in and turn over to oil top.
Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
Meanwhile make the topping.
Gently fry the onion inoil until transparent , add garlic and increase heat.
Add lamb and stir over high heat until juices evaporate and meat starts to brown.
Add.
Ingredients
plain flour, active dry yeast, water, sugar, salt, oil, onion, garlic, ground lamb, tomatoes, zucchini, parsley, dried thyme, chili, fresh ground black pepper