Laham Ajeen (flat Lamb Pies)

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 5 -6 cups plain flour
• 1 envelope active dry yeast
• 2 cups water
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons oil
• 2 cloves garlic, finely chopped
• 500 g finely ground lamb
• 1 1/2 cups tomatoes, chopped and peeled
• 1 1/2 cups zucchini, grated
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried thyme
• 1 small chili, seeded and finely chopped
• salt
• fresh ground black pepper

Recipe

• 1 sift flour into a large mixing bowl and warm in a low oven.
• 2 dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
• 3 remove about 2 cups flour from bowl and keep aside.
• 4 make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
• 5 cover with a cloth and leave until frothy.
• 6 stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
• 7 beat by hand for 10 minutes.
• 8 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.
• 9 shape into a ball.
• 10 oil bowl, put dough in and turn over to oil top.
• 11 cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
• 12 meanwhile make the topping.
• 13 gently fry the onion inoil until transparent, add garlic and increase heat.
• 14 add lamb and stir over high heat until juices evaporate and meat starts to brown.
• 15 add 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.
• 16 the mixture should be thick.
• 17 allow to cool.
• 18 punch down the dough and turn onto a floured board.
• 19 knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
• 20 roll out each ball to a 12 cm round and place on greased baking sheets.
• 21 spread a generous tablespoon of topping on each and bake at 220 deg c/425f for 12-15 minutes until cooked.
• 22 serve hot or cold.