"Lahm Bi Ajin" or Sfiha pastries are among the most loved pastries (Muajanat) in the Middle East. Lahm Bi Ajin is very popular in the whole region from Armenia and Turkey in the north, through Syria, Lebanon, Jordan and Palestine, extending to the Gulf countries in the south, and spreading to north Africa. "Lahm bi Ajin" has many names including “Sfiha", "Lahmajun", "Lahmacun", "Meat Pies", "Meat Pizzas".
Although each country prepares these yummy meat pies in its own way, the basic method is the same: yeast dough with minced meat topping or filling. The difference is in the spices, meat marinade, and crust. Many prepare Lahm Bi Ajin with extra thin crust and the pies prepared that way are called Armenian Sfiha or Armenian Lahmajun. Others prepare it with a somewhat thicker crust; by thicker I don't mean a thick crust, but thick when compared to the paper thin one used in the Armenian version. The most popular way for preparing Lahm Bi Ajin in Jordan, Lebanon and Syria is using the thicker crust.
I remember that before I learnt how to prepare Lam Bi Ajin at home we used to order it from restaurants. We used to order Armenian Lahmajun or Aleppeian Sfeeha. I am not sure how the Aleppian version differs from my Sfiha Recipe. I learned how to prepare Lahm Bi Ajin from my sister-in-law, who helped me overcome my fear of preparing pastries or muajanat at home.
Today's portion is very generous! When I prepare it, I freeze half the amount and when needed, I take them straight out of the freezer and line them on a greased cookie sheet, and bake in a hot oven for about 10-15 minutes, or until hot.