👨‍🍳 作り方

1. 1

   In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

2. 2

   While the dough is rising, prepare the topping. In a bowl, combine ground meat, chopped tomatoes, chopped onion, minced garlic, pomegranate molasses, tahini, sumac, cumin, red pepper flakes (if using), and chopped parsley. Mix well to combine.

   💡 プロのコツ: Ensure the tomatoes and onions are very finely chopped for a better texture.
3. 3

   Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.

4. 4

   Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a thin, oval-shaped flatbread.

   💡 プロのコツ: Work on a lightly floured surface. Aim for a thickness of about 1/8 inch.
5. 5

   Spread a generous layer of the meat mixture evenly over each flatbread, leaving a small border.

   💡 プロのコツ: Don't overload the flatbreads, or they may become soggy.
6. 6

   Carefully transfer the lahm bi ajeen to the preheated pizza stone or a baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the meat is cooked through.

7. 7

   Remove from oven and let cool slightly before serving. Garnish with extra parsley or a squeeze of lemon juice if desired.