Lahm bi Ajeen (Syrian Meat Flatbread)
A popular Levantine dish consisting of a thin, crispy flatbread topped with a flavorful mixture of minced meat, tomatoes, onions, and spices.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 tsp Instant yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 cup Warm water(approx.)
- 2 tbsp Olive oil(for dough)
- 1 lb Ground lamb or beef
- 2 medium Tomatoes(finely chopped)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Pomegranate molasses
- 1 tbsp Tahini
- 1 tsp Sumac
- 0.5 tsp Cumin
- 0.5 tsp Red pepper flakes(optional)
- 0.25 cup Fresh parsley(chopped)
👨🍳 Instructions
- 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
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.
💡 Tip: Ensure the tomatoes and onions are very finely chopped for a better texture. - 3
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.
- 4
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a thin, oval-shaped flatbread.
💡 Tip: Work on a lightly floured surface. Aim for a thickness of about 1/8 inch. - 5
Spread a generous layer of the meat mixture evenly over each flatbread, leaving a small border.
💡 Tip: Don't overload the flatbreads, or they may become soggy. - 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
Remove from oven and let cool slightly before serving. Garnish with extra parsley or a squeeze of lemon juice if desired.
💡 Pro Tips
- ✓For a crispier crust, bake directly on a preheated pizza stone.
- ✓The pomegranate molasses adds a unique sweet and tangy flavor; adjust to your preference.
- ✓Lahm bi ajeen is best served fresh and hot.
🔄 Variations
- Add a sprinkle of mozzarella cheese on top before baking for a cheesy variation.
- Incorporate finely chopped bell peppers into the meat mixture for added color and flavor.