Lebanese Ajeen Recipe


1 kg (32 oz / 5 cups) plain flour
1 1/4 cups tepid water
1/2 cup olive oil
1/2 cup vegetable oil
2 tbs salt
2 tbs sugar


Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.

Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.

Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).

Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.

Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.

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