Laham Ajeen

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== Description ==
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.
== Ingredients ==
=== Yeast dough ===
* 5 – 6 cups plain flour
* 1 envelope active dry yeast
* 2 cups water
* 2 teaspoons sugar
* 2 teaspoons salt
* 2 tablespoons oil
=== Lamb topping ===
* 1 large onion, finely chopped
* 2 tablespoons oil
* 2 cloves garlic, finely chopped
* 500 g finely ground lamb
* 1½ cups tomatoes, chopped and peeled
* 1½ cups zucchini, grated
* 2 tablespoons chopped parsley
* ½ teaspoon dried thyme
* 1 small chile, seeded and finely chopped
* salt
* fresh ground black pepper
== Directions ==
=== Yeast dough ===
# Sift flour into a large mixing bowl and warm in a low oven.
# Dissolve yeast in ¼ 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.
=== Lamb topping ===
# Gently fry the onion in oil until transparent, add garlic and increase heat.
# Add Lamb and stir over high heat until juices evaporate and meat starts to brown.
# 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.
# The mixture should be thick.
# Allow to cool.
# Punch down the dough and turn onto a floured board.
# Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
# Roll out each ball to a 12 cm round and place on greased baking sheets.
# spread a generous tablespoon of topping on each and bake at 220°C / 425°F for 12 – 15 minutes until cooked.
# Serve hot or cold.
Category:Iraqi Appetizers
Category:Iraqi Meat Dishes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Ground lamb Recipes
Category:Wheat flour Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Chile pepper Recipes
Category:Recipes that need photos