LAHM BI AJIN #dinner #recipes #shrimp #appertizer #noodle

LAHM BI AJIN #dinner #recipes #shrimp #appertizer #noodle

The present Lebanese banner additionally dates from 1943. It is made out of two red flat stripes symbolizing the penances that were made for its autonomy, isolated by a clear space speaking to virtue, harmony, and day off, astonishing right now world, which covers the mountains of the nation. At the focal point of the banner, in green, is the celebrated cedar tree of Lebanon, the token of the nation.

It is said that it is with this valuable wood, known for being extremely light and vigorous that Solomon's Temple in Jerusalem was worked around the tenth century BC.

Lebanon is a little nation in size with a territory of just 4,000 square miles, littler than the province of Connecticut!

Lebanese cooking is a differing, warm and fragrant food that we have included a couple of times as of now on 196 flavors, with mezzes (tabbouleh, spinach fatayers, moutabal) and manaïch bread, just as fattoush serving of mixed greens.

LAHM BI AJIN #dinner #recipes #shrimp #appertizer #noodle

Also try our recipe : PARMESAN ROASTED GREEN BEANS #dinner #roasted #mushroom #cauliflower #easy

INGREDIENTS

For the dough

  • 2 cups flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil
  • ½ cup warm water

For the filling

  • 1 lb ground beef or lamb (or a mixture of both)
  • 1 onion
  • 3 cloves garlic
  • ½ bunch parsley
  • ½ bunch cilantro
  • 2 tomatoes
  • Hot chili pepper to taste
  • 1 tablespoon paprika
  • 1 tablespoon 4-spice blend (black pepper, clove, ginger, nutmeg)
  • 4 oz. pine nuts
  • 2 tablespoons olive oil
  • Salt
  • Pepper

INSTRUCTIONS

  1. Prepare the dough by mixing the flour, sugar and yeast.
  2. Pour warm water and mix without kneading for a minute.
  3. Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
  4. Cover and let rise for 45 minutes.
  5. Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
  6. Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
  7. Finely chop the parsley and cilantro. Finely dice tomatoes.
  8. Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
  9. Simmer for about 15 minutes, stirring occasionally.
  10. In a dry skillet, toast the pine nuts, stirring constantly.
  11. Knead the dough for a minute, then divide it into fifteen equal balls.
  12. Spread each ball of dough into thin circles with a rolling pin.
  13. Place the dough circles on a baking sheet lined with parchment paper.
  14. Divide filling among all mini pizzas.
  15. Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
Source : bit.ly/36AsIO7


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