LEBANESE MEAT PASTRY ROLLS- LAHEM BI AJEEN

LEBANESE MEAT PASTRY ROLLS- LAHEM BI AJEEN

INGREDIENTS

FOR DOUGH

MAIDA / ALLPURPOSE / PLAIN FLOUR- 3 CUPS
EGG- 1
SALT- 1 TABLESPOON
WATER- 3/4 CUP

OIL- 4 CUPS

FOR MEAT 

MINCED MEAT- 1/2 KG

ONIONS- 3; FINELY CHOPPED
SALT- 1 TABLESPOON

LEBANESE GROUND SPICES- 1 PINCH

SHORTENING OR BUTTER - 2 TABLESPOONS
FRIED PINE NUTS- 2 TABLESPOONS

GROUND SUMAC- 1 TABLESPOON

POMEGRANATE THICK JUICE - 1 TABLESPOON (OPTIONAL)

PREPARATION

DOUGH

MIX FLOUR, EGG, SALT AND WATER
KNEAD WELL INTO A SMOOTH FIRM DOUGH

PUT VEGETABLE OIL IN A DEEP TRAY 

DIVIDE DOUGH INTO SMALL BALLS

PUT THEM IN TRAY AND COVER THEM WELL WITH OIL

COVER WITH A WET CLOTH

KEEP ASIDE FOR 4 HOURS


FOR MEAT MASALA

FRY ONION IN SHORTENING OR BUTTER UNTIL GOLDEN

ADD MINCED MEAT , SPICE, SALT 
FRY FOR 15 MINUTES IN MEDIUM FLAME

ADD FRIED PINE NUTS, SUMAC AND POMEGRANATE JUICE
STIR WELL

BAKING

PREHEAT OVEN TO 200 DEGREES CELSIUS FOR HALF AN HOUR

OIL THE TRAY 
PUT 1 DOUGH BALL
SPREAD IT USING FINGER TIP TO FORM A VERY THIN RECTANGLE

FOLD TO FORM HALF A RECTANGLE

NOW FOLD FROM RIGHT TO LEFT 

PLACE 1 TABLESPOON OF MEAT FILLING ACROSS 1 SIDE OF THE SQUARE

FOLD THE OTHER SIDE TO COVER FILLING

PRESS TO CLOSE

ARRANGE IN OVEN TRAY

BAKE AT 200 DEGREE C FOR 30 MINUTES