Aish Bel Lahm - cooking recipe

Ingredients

Dough
4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/4 teaspoon finely ground black pepper
1/4 teaspoon ground cumin
Filling
1/2 bunch leek
3/4 lb ground beef or 3/4 lb lamb
2 onions, finely chopped
6 tablespoons tahini
2 tablespoons vinegar 1 teaspoon black pepper
2 teaspoons salt
1 tablespoon poppy seed (for decoration)

Preparation

Dissolve yeast in half cup warm water.
Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and pepper and cumin.
Mix to combine.
Add water a little at a time until you have a firm dough. Put dough in an oiled bowl and cover with a damp cloth. Place dough in a warm place for at least two hours.
Chop leeks finely. Put in a colander and wash carefully until all dirt is removed. Pat dry with a tea cloth or paper towels.
Put ground beef, onion and salt into a medium saucepan. Cook, stirring, over medium heat until cooked. Stir in leeks. Set aside until cool.
Mix tahini with vinegar, a little water, black pepper and salt. When you have a smooth paste add to leek and meat mixture, mixing thoroughly.
When dough has risen, roll out into circular shapes of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in preheated 350\u00b0F oven for half an hour or until bread is baked.
Enjoy!