Ajeen Beckford Lahma Bi Ajeen - cooking recipe

Ingredients

5 cups flour
1/2 cup vegetable shortening
3 teaspoons yeast
3/4 teaspoon salt
1 1/2 tablespoons oil
1 1/2 cups warm water (about 100 F.)
1 tablespoon jerk seasoning
1 lb lean ground beef
1 cup catsup
3 ounces tomato paste
1/2 teaspoon salt
1 large white onion, finely chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper

Preparation

Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400\u00b0F
Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
Bake for about 20 minutes, or until dough is just firm but not crisp.
Serve with tehina and soup or salad for a first course.