📝 About This Recipe
Often referred to as the 'Lebanese Pizza,' Lahm bi Ajeen is a quintessential street food and bakery staple that perfectly balances a thin, crisp crust with a savory, aromatic meat topping. This recipe features a delicate dough topped with a rich mixture of ground lamb, tangy pomegranate molasses, and warm Middle Eastern spices. It is a celebratory dish that brings the bustling scents of a Beirut bakery right into your home kitchen.
🥗 Ingredients
The Dough (Ajeen)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (around 105°F)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to activate yeast)
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil (plus extra for greasing)
The Meat Topping (Lahm)
- 1 pound Ground lamb (80/20 fat ratio for best flavor)
- 2 medium Yellow onion (very finely minced or grated)
- 2 medium Roma tomatoes (finely diced and drained of excess juice)
- 3 tablespoons Pomegranate molasses (adds essential tanginess)
- 1/4 cup Pine nuts (Snobar) (optional but highly recommended)
- 1.5 tablespoons Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- to taste Salt and Black Pepper
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Knead by hand or with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the topping. In a large bowl, combine the ground lamb, finely minced onions, diced tomatoes, parsley, and pine nuts.
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6
Add the pomegranate molasses, Lebanese Seven Spice, cinnamon, salt, and pepper to the meat. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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7
Place the meat mixture in a fine-mesh sieve over a bowl for 15 minutes to drain any excess liquid from the vegetables; this prevents the dough from getting soggy.
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8
Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven now to heat up.
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9
Punch down the risen dough and divide it into 12 equal-sized balls (about the size of a large lemon).
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10
On a lightly floured surface, roll each ball into a thin circle, approximately 6-7 inches in diameter. The dough should be quite thin.
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11
Spread about 2-3 tablespoons of the meat mixture onto each dough circle, pressing it down firmly with your fingertips so it adheres to the dough.
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12
Place the prepared flatbreads on a parchment-lined baking sheet or directly onto the preheated baking stone.
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13
Bake for 8-10 minutes, or until the edges of the dough are golden brown and crisp, and the meat is fully cooked through.
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14
Remove from the oven and immediately stack them on top of each other; this helps soften the crust slightly so they can be folded.
💡 Chef's Tips
For the best texture, ensure your onions and tomatoes are minced as finely as possible; large chunks will prevent the meat from sticking to the dough. If you don't have Lebanese Seven Spice, mix equal parts black pepper, cinnamon, cloves, nutmeg, fenugreek, ginger, and allspice. Always drain the meat mixture before spreading; excess moisture is the enemy of a crisp Lahm bi Ajeen. Don't overcook the meat or it will become dry; the high heat of the oven cooks the thin layer of lamb very quickly. To get a truly authentic 'bakery' crust, use a baking stone or an inverted heavy baking sheet preheated in the oven.
🍽️ Serving Suggestions
Serve hot with a side of cold, creamy Labneh (strained yogurt) for dipping. Pair with a fresh Fattoush or Tabbouleh salad to add a refreshing crunch to the meal. Provide extra lemon wedges on the side for a bright, acidic squeeze over the meat just before eating. Serve with a glass of salty Arak or a cold glass of Ayran (yogurt drink). Fold the flatbread around fresh mint leaves and sliced radishes for a traditional Lebanese breakfast wrap.