Lahmeh bel Ajin

How to:
Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.

Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.

Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yoghurt.

• 2 1/5 lbs. flour
• 1 pt. water
• 1 1/2 tbs. salt
• 1/2 oz. yeast (1 cake commercial American yeast)
• 1 lb. butter that has been melted and cooled
• 2 1/2 lbs. lean lamb, chopped fine
• 2 lbs. red onions, finely chopped
• 1 stick of butter to fry the chopped meat
• 4 oz. snobar (pine nuts)
• 2 tbs. salt for the meat
• 1 1/2 cups of vinegar or labni
• 1/2 tsp. pepper