The Pizza Meat Pie of Northern Lebanon
Lahem Ajeen Trabelsieh
The Lahem Ajeen of Tripoli is one of the prides of the Northern Lebanese cuisine. It is a culinary specialty of our Northern Capital that attracts people from all over the country to the city for the simple delight of a Lahem Ajeen breakfast.
Sunday mornings see the most outside visitors at the tables of bakeries and pastry restaurants enjoying not one but several of these pizza-pies. They are light and they are savory!
In Lebanon, we pride in two different types of traditional Lahem Ajeen:
The Pizza Meat Wrap I previously posted, and which is the most prepared all over the country. It is a very popular breakfast along with the Manou’sh Zaatar, and it has become also popular abroad; at least in Montreal as I have seen. And there is the Lahem Ajeen Trabelsieh, the Pizza Meat Pie of different dough and stuffing, which is made in Tripoli, and that still has to gain popularity abroad. Today, I give you the homemade recipe!
This one uses a light layered dough, filo-type, instead of the normal dough. It is topped with a mixture of (uncooked ground beef, Tahini paste, onions, fresh mint, and plain yogurt, all which is savored further with pomegranate molasses, and white and black pepper. Pine Kernels are added at baking time, and the baking takes 15-20 minutes only.
This Lahem Ajeen is served hot. At consumption time, we squeeze on some drops of lemon juice, place fresh mint leaves on, and fold it in two. We enjoy it as a wrap with plain yogurt on the side.
You will love it. We all do!
To Your Good Health, Enjoy!
The Pizza Meat of Tripoli
For the Dough
- 1 pack Puff Pastry Dough cut in 6 squares or round shapes
For The Meat Mixture
- 200 gr Ground Beef (lean)
- 2 tbsps Plain Yogurt
- 1 Onions (small) chopped finely
- 1 tbsp Tahini Paste
- 2 tbsps Pomegranate Molasses
- 1/2 tsp White Pepper
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Mint Leafs chopped finely
- 1 tbsp Pine Kernels
- Lemon Wedges
- Fresh Mint
- Plain Yogurt Optional
Preheat your oven at 180C or 356F.
In a food processor, mix well all the ingredients of the "Meat Mixture" except from the Pine Kernels.
Place the dough pieces on a non-stick baking pan. Top them with the meat mixture and spread it without reaching the edges.
Sprinkle on pine kernels, and place the tray in the oven for 15-20 minutes. You will know the Lahem Bil-Ajeen is ready when the meat darkens well and the dough is well puffed up and yellowish.
Side them with fresh mint, and lemon wedges. We love them with Plain Yogurt on the side.