Lahem B'ajeen

dustcatcher's Note:

Tiny, Syrian spiced meat pies.

• Total Time: 2 hrs 25 mins
• Prep Time: 2 hrs
• Cook Time: 25 mins

Ingredients:

Yield: 2.5 dozen

• ¼ ounce active dry yeast
• 1 cup warm water
• 2 tablespoons warm water
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 4 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 lb ground chuck
• 2 tablespoons vegetable oil
• 1 teaspoon vegetable oil
• 1 cup coarsely grated yellow onion
• 3 tablespoons fresh lemon juice
• 1 tablespoon tamarind paste
• ¾ teaspoon allspice
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon sugar
• black pepper
• 1 (6 ounce) can no-added-salt tomato paste
• 2 tablespoons Worcestershire sauce
• ¼ cup pine nuts

Directions:

1. Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
2. Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
3. Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
4. Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
5. Preheat oven to 400°F
6. Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16" thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
7. Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
8. Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.