How to Make Lahm bi Ajeen

Lahm bi ajeen made with a successful, delicious recipe. The dough is to your taste and works for all kinds of manakish, and the topping is simply irresistible! Perfect for breakfast or lunch, lahm bi ajeen is always a great choice.

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4 servingsBack to recipePastries and baking

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Prep checklist

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Dough

1 kilogram all-purpose flour1 tablespoon instant yeast2 tablespoons sugar2 tablespoons vinegar1 teaspoon salt1 cup yogurt1 cup warm milk, for the dough and yeast

Meat filling

Half a kilo finely ground meat3 medium tomatoes2 onionsHalf a sweet green pepper1 hot pepper, optionalA pinch of black pepperA pinch of white pepperA pinch of chili powder, optionalA pinch of paprika or sweet pepper powder2 tablespoons pomegranate molasses2 tablespoons olive oilSalt2 tablespoons tomato paste

Step 1

In a mixing bowl, combine the dry dough ingredients and mix well.

Cooking notes

How to Make Manakish
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