How to make lahm bi ajeen at home — simply delicious

Ingredients:

Dough: 5 cups flour 1 tablespoon yeast 2 tablespoons sugar 3 tablespoons powdered milk 1/2 cup oil warm water as needed Meat filling: 500 g minced meat 3 onions 2 tomatoes 1 green bell pepper salt cinnamon black pepper a splash of oil a dash of pomegranate molasses

Method:

Mix the dough ingredients, adding warm water gradually until you get a soft, cohesive dough.
Knead for 10 minutes, then cover and let rest for about 1 hour.
Prepare the filling while the dough rests: finely chop the vegetables, add salt, spices, oil and pomegranate molasses to the meat and mix well.
Drain any excess liquid from the meat mixture.
Roll or flatten the dough, cut into medium-sized rounds and place the filling on each.
Bake in a preheated oven over moderate heat until the bottoms brown and the tops dry.
Serve lahm bi ajeen with plain yogurt, a squeeze of lemon on top, and vegetables on the side if desired.

Recipe for lahm bi ajeen from our friend and cook on Sho Tabkhin Today:

Esraa Salem Samak

Click Esraa's name to visit her page and discover more of her delicious recipes.

For more pastry recipes see: Flatbreads with yogurt dough

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Lahm bi Ajeen (Meat on Dough)

Prep checklist

Cooking notes