Eish Bil Lahem Recipe | MAGGI® Arabia
Eish Bil-Lahem
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Eish Bil-Lahem

Eish Bil-Lahem ressembles a pizza except it is topped with meat, more meat and then even more meat. Paradise for all the carnivores! Your dinner guests are going to enjoy this!

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Ingredients

  • For the dough base:
  • 1/4 cup or 65 ml vegetable oil
  • 2 cups or 280 g plain flour
  • 2 cups or 280 g brown flour
  • 1 tablespoon salt
  • 2 tablespoons milk powder
  • 1 tablespoon black seeds
  • 1.5 teaspoons yeast
  • 1.5 cups or 375 ml water, at room temperature
  • For the stuffing:
  • 2 tablespoons vegetable oil
  • 2 medium or 250 g onions, chopped
  • 1/2 kg minced lamb
  • 2 cubes MAGGI® Chicken Stock Bouillon, crumbled
  • 1/4 teaspoon ground black pepper
  • 300 g sesame paste
  • 1/2 cup or 125 ml lemon juice
  • 1 teaspoon salt
  • 1 cup or 250 ml water
  • 2 cups or 150 g leeks, chopped

How to Prepare

  1. In a bowl, mix oil with plain and brown flour, salt, milk powder and onion seeds. Add the dissolved yeast and mix.
  2. Add most of the water quantity and mix accordingly. Add more water if necessary to make a soft and slightly sticky dough. Knead the dough by hand for about 8 minutes.
  3. Form the dough into one ball. Cover and leave to rise in a warm place for about 30 minutes.
  4. Meanwhile, heat oil and sauté onion until it becomes tender. Add minced lamb and cook until it becomes brown in color and well cooked. Add the crumbled MAGGI® Chicken Stock Bouillon and ground black pepper, stir for two minutes on low heat. Add chopped leeks and stir. Remove and set aside to cool.
  5. In a bowl, combine and whisk sesame paste, lemon juice, salt and water and whisk well until mixture is smooth (sesame paste sauce must be thick), then add over the lamb stuffing and fold altogether and set aside. (reserve around 1½ cup or 375ml from the from the prepared sesame paste sauce for serving)
  6. Spread the dough over 35 cm greased round oven tray from centre to edge extending the dough on the sides. Spread the stuffing evenly over the prepared dough in the tray and fold extended dough edges over the stuffing from all sides.
  7. Bake in a 230ºC preheated oven for 35 minutes or until firm in the middle and golden on top.

Nutritional Info

Energy: 634.00 Kcal
Protein: 22.00 g
Carbohydrate: 57.00 g
Fats: 37.00 g

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