Lahm bajeen  (meat pies) لحم بعجين


  Lahm bajeen 

Flat bread pies, or mini “pizzas” baked with any of the following toppings: ground beef, Zaatar (thyme ) Cheese, Labneh, eggs or deli cold cuts. Back home they usually do it at the bakery store on the ( Saaj ) a special dome shape oven for bread. But today we will make them at home. Let’s start.

Filling Ingredients

  • 1 pound ground beef
  • 2 small tomatoes chopped
  • I small green pepper chopped
  • 1/2 cup onion diced
  • I cup parsley
  • 2 cloves garlic crushed
  • 1 tsp sweet paprika
  • 1/2 tsp chili powder
  • 1 tbs pomegranate paste
  • 1 tbs pepper paste
  • 1 tbs tomato paste
  • Salt and pepper to taste

Dough ( Ajeen ) ingredients

  • 4 cups all purpose flour
  • 1 tbs instant dry yeast
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs Olive oil
  • 2 cups Luke warm water

Method :

  1. Start with the dough. In the stand mixer bowl add flour and salt and mix well.
  2. Make a well in the middle of the flour and add yeast, sugar and 1/4 cup of the warm water.
  3. Let stand 5 minute until yeast fermented.
  4. Add the 1 3/4 cup of the remaining water and the oil.
  5. With the dough hook attached on, start kneading all the ingredients together ( approximately 5 minutes ) until the dough form a nice soft ball and it doesn’t stick to the sides of the bowl.
  6. Take the dough attachment off and cover the bowl with a clean kitchen cloth and let rest in a warm place for 30 minutes. Meanwhile start preparing the filling.
  7. In the food processor add parsley and pulse twice.
  8. Add the rest of the filling ingredients but not the meat and pulse until you have a nice salsa texture .
  9. Add beef and pulse twice to combine.
  10. Transfer filling into a bowl and set aside.
  11. By now Dough should be double in size. On a clean flour dusted surface divide dough into 10 or 14 pieces depending on how big you want your disks to be.
  12. Shape pieces into small balls. Start with the first ball you shaped and roll it up into a thin disk.
  13. Place disks in a cookie sheet.
  14. Preheat oven to 460 F.
  15. Spread about 1 tbs or a little more from the filling on top of each disk.
  16. Tap on the filling with the bottom of the spoon to make it stick to the dough.
  17. Bake them in the middle rack of the oven for 10-12 minutes.
  18. It is important to wrap the lahm bi Ajeen with a clean cloth after baking to keep them moist.
  19. Enjoy!! 😊 

Pumpkin chocolate chip cupcakes




  • 1 3/4 cups  all-purpose flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chocolate chips
  • 1/2 cup  vegetable oil
  • 1/3 cup  milk
  • 1 tsp vanilla extract


  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. In a large bowl, add the flour, baking powder, baking soda,chocolate chips, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. Decorate with Nutella and chocolate chips.