Plant Based Lahm B’ Ajeen

Updated at: Tue, 23 Jul 2024 06:39:20 GMT

Step 1

To prepare the filling; Place walnuts, lentils, spices, oregano, salt, tomato paste and water in a food processor and pulse until combined, but not over smooth- a little texture is good, Taste, adjust salt and heat.

Step 2

In a large skillet, heat a tablespoon or 2 of olive oil, sauté the onion for 1 minute, then stir in the mixture and cook for 2 to 3 minutes (You may add a tablespoon or two of water so it doesn’t dry out in the pan, or another drizzle of olive oil), set aside to cool completely.

Step 3

In a mixing bowl, combine the mixture with the chopped onion and parsley, cover then put in the refrigerator for 30 mins.

Step 4

To prepare the dough; In a large bowl, put the flour, instant dry yeast, sugar, salt and oil, then add lukewarm water and mix well. Knead until you get an elastic dough of one consistency. Beat it several times on the work surface to strengthen the gluten in the flour, then transfer it to a greased bowl, then cover it with a layer of plastic wrap and leave it aside for 90 minutes to rest.

Step 5

On a floured surface, cut the dough to an equal sized balls and roll them out very thin, gather all in baking trays, cover it with a kitchen towel, and leave it aside to rest for 15 minutes.

Step 6

Take an amount of the filling, spread it thinly on each dough, but enough to completely cover the dough.

Step 7

Bake in the preheated oven until the bottom is crispy, golden brown, and the filling is cooked through, (about 7 to 8 minutes), garnish with chopped parsley and serve it hot alongside lemon wedges and plain yogurt.

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