📝 About This Recipe
Transport your kitchen to the bustling bakeries of Beirut with this authentic Lahm bi Ajeen, a beloved Lebanese staple often referred to as 'Middle Eastern Pizza.' This version features a pillowy, hand-stretched dough topped with a savory, spiced ground lamb mixture infused with tangy pomegranate molasses and juicy tomatoes. Traditionally enjoyed for breakfast, these manakish offer a perfect balance of warmth, acidity, and aromatic spices that wake up the senses.
🥗 Ingredients
The Dough (Ajeen)
- 4 cups All-purpose flour (sifted)
- 1 1/2 cups Warm water (approx. 105°F to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
- 1 1/2 teaspoons Salt (fine sea salt)
The Meat Topping (Lahm)
- 1 pound Ground lamb (high quality, 20% fat content is best)
- 2 medium Yellow onion (very finely minced or grated)
- 3 medium Roma tomatoes (finely diced and drained of excess juice)
- 3 tablespoons Pomegranate molasses (for that signature Lebanese tang)
- 1/4 cup Pine nuts (optional but highly recommended)
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Aleppo pepper (or red chili flakes for a mild kick)
- 1/2 cup Fresh parsley (finely chopped)
- to taste Salt and Black Pepper
👨🍳 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 it becomes frothy and activated.
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2
In a large mixing bowl or a stand mixer fitted with a dough hook, combine 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. Mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
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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, mix the ground lamb, minced onion, diced tomatoes, parsley, pomegranate molasses, and pine nuts.
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6
Incorporate the Seven Spice, cinnamon, Aleppo pepper, salt, and black pepper into the meat. Use your hands to ensure everything is thoroughly combined into a paste-like consistency.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven to get screaming hot.
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8
Punch down the risen dough and divide it into 12 equal-sized balls (roughly the size of a large lemon).
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9
On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter. The dough should be thin but not transparent.
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10
Place the dough rounds onto parchment-lined baking sheets. Spread about 2-3 tablespoons of the meat mixture onto each round, pressing it firmly into the dough with your fingertips to create little dimples.
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11
Bake in the preheated oven for 10-12 minutes. The edges should be golden brown and crisp, and the meat should be fully cooked and sizzling.
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12
Remove from the oven and immediately stack them on top of each other and cover with a clean kitchen towel for 2-3 minutes. This traps the steam and makes them soft and pliable enough to roll.
💡 Chef's Tips
For the best flavor, use 80/20 lamb; the fat renders into the dough, making it incredibly flavorful. If you can't find Lebanese Seven Spice, mix equal parts black pepper, paprika, cumin, coriander, cloves, nutmeg, and cinnamon. Ensure your onions are minced very finely or even pulsed in a food processor, as large chunks won't cook through in 10 minutes. Don't skip the pomegranate molasses; its acidity cuts through the richness of the lamb and is the hallmark of authentic Lahm bi Ajeen. If the dough keeps springing back when rolling, let it rest for 5 minutes to relax the gluten, then try again.
🍽️ Serving Suggestions
Serve warm with a side of thick Labneh (strained yogurt) topped with a drizzle of olive oil. Pair with a fresh plate of sliced cucumbers, tomatoes, fresh mint leaves, and salty Kalamata olives. Enjoy with a hot cup of Lebanese tea infused with fresh mint or a strong Arabic coffee. A squeeze of fresh lemon juice over the hot meat topping just before eating adds a bright, zesty finish. Roll them up like a wrap for a portable, authentic breakfast experience.