Authentic Lebanese Cuisine
Basic Mixtures
Ajeen (Basic Dough)
To prepare larger batches, cooks traditionally knead all ingredients by hand in a large mixing bowl. Whole wheat flour can be substituted for a healthier version.
1 teaspoon instant yeast (or ½ envelope)
1 1/3 cups warm waterdough.jpg
3 cups flour
½ teaspoon salt
2 tablespoons vegetable oil
  1. Dissolve yeast in warm water, cover, and let stand for 5 minutes.
  2. Combine all ingredients in a mixing bowl and process using a dough attachment to mix and knead the dough for 1 minute. If needed, sparingly add more flour to make sure dough is not too sticky. Likewise, if dough is too dry, sparingly add more water. Dough should be slightly tacky but not sticky. 
  3. Cover dough with plastic wrap and then a towel. Set aside to keep warm for 30 minutes to rise.

Hashwi (Seasoned Meat Mixture)
This basic ground beef mixture is used for stuffing in rice and vegetable dishes. It can also be served by itself with toasted pita chips on the side.

¼ cup olive oil
1 yellow onion (chopped)meatpies.jpg
1 lb. lean ground beef
1/8 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon black pepper
3 tablespoons pine nuts

  1. In a medium saucepan, place first seven ingredients and sauté over medium heat about 15 minutes or until brown and completely cooked though. Use a potato masher to separate meat during cooking process. 
  2. Stir in pine nuts and allow to cool.

Ftayir b-Lahmi (Meat Pies)
Be generous when filling these triangles. When shaped, they should resemble a three sided pyramid with raised seams.
2 recipes Basic Dough
1 recipe Hashwimeatpie.jpg

  1. Prepare basic dough recipe, cover and set aside for 30 minutes to rise. 
  2. Prepare Hashwi recipe and allow to cool.
  3. Preheat oven to 400°.
  4. Measure 1 cup dough and roll out on a lightly floured surface to 1/8 inch thickness. Using a cookie cutter, cut into 3 inch rounds.
  5. Scoop a tablespoon of Hashwi mixture in the center of each round, making sure it doesn’t touch the edges. 
  6. Raise three sides of the dough and bring together over the mixture to form a closed triangle. Pinch each seam securing the filling inside the triangle. While holding the triangle in one hand, use the other hand to re-pinch the edges and center.
  7. Place on a greased cookie sheet and bake for 20 minutes or until golden brown.
Yields 30


Website Footer Col2

Website Footer Col3

| My Mothers Table 2015 All Rights Reserved |