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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Ajeen (Savory Dough)


Use this light dough to make different varieties of appetizer pastries such as Olive mini pies and spinach pies. You can also use it to make pizza. If in a hurry, substitute with ready-made biscuit dough).








  • 4 cups all-purpose flour
  • 1 cup canola or corn oil
  • 2 teaspoons instant yeast
  • 1 cup warm milk
  • 1/4 teaspoon salt
Lemon garlic dip


  1. Mix the dry ingredients. Add the oil and kneed, then add the milk gradually and keep kneading for 8-10 minutes until the dough is smooth and incorporated.
  2. Spray a bowl with some oil and place the dough and cover. Leave in room temperature (on the warmer side) for an hour. It should double in size.
  3. Knead a little before use
  4. This dough is great for all types of mini pies such as Borak Zaitoon (Olive mini pies), spinach pies and cheese pies.
Comments (11)
  • Rasha  - Ajeen(Savory dough)
    Hello there,

    Thanks for the nice recepies. I'm just wondering for howlong please we have to keep the dough in the oven and under what heat degree?

    Many thanks in advance and looking forward to hearing from you
  • Ghinwa  - Re: Ajeen
    Hi Rasha,
    Temperature should be 375F. The duration in the oven could vary depending on the stuffing, but generally 7-11 minutes. This recipe is only for the dough. You can find more detailed instructions in these recipes
  • April  - Ajeen
    I really love this dough. It's easy to work with, tastes good and is still good the next day, unlike most doughs. I've tried to reduce the oil but it turned out too dry. I want to try half whole wheat and half white and stuff them with scrambled eggs for a quick school breakfast. We'll see. Thanks for the recipe!
  • Ghinwa  - Ajeen
    A great idea! Let us know how they will turn out or if you tried other recipes with this dough.
  • safiyah blake
    God help the Syrian people. And I pray that you and your family are OK. Please tell us how to help?
  • Ghinwa  - Re:
    Dear Safiyah, Thank you so much for your prayers and offer to help. There are several organizations that you can contact to offer help, such as Syria Relief and Development or Please keep praying for Syria!
  • noreen  - your syriancooking website
    I bookmark it. Thank you so much for your website. It help me a lot, I am Asian my partner is Syrian he has a big family and i love Syrian food too. I wanna learn more to make some Syrian food in a good way. Thanks here is your website that I can specific well understand English version, it makes easier for me to learn how to cook. It help me in my list what to buy (some of the ingredients) in a Middle Eastern Store.
  • Ghinwa  - Re:
    Noreen, Thank you very much for the nice words. I'm happy you are finding the website helpful and enjoy Syrian food. Please do not hesitate to ask if you have any question/suggestion.
  • Greg  - Making this for the first time.
    Thanks so much for the recipe. It looks very good. I'm going to make pies with sun-dried tomatoes and walnuts. Is that something that might be served in Syria?

    The dough seems to be very oily and doesn't feel like a typical bread dough. Is that normal? 1 cup of oil seems like a lot for this recipe. But I trust your recipe! I'll see how it looks after it raises.
  • Ghinwa  - Re:
    Greg, walnuts & sundried tomatoes looks like a heavenly combination. I have not seen it in Syria, though. There, they are big on sun-dried red pepper in appetizers and fillings.
    I agree, the dough is on the oily side, and there are other recipes that have less oil. I like this one because it is low maintenance and easy to knead and spread, but other people might not like this much oil.
    Thanks for your comment and trying the recipe.
  • Greg  - Thank you!
    The recipe turned out very well and my guests loved it. Thanks for the recipe and comments. I baked some with the tomato filling and then cut some into small strips and baked them. They were perfect for dipping in hummus and muhamarra.
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