Lahma bi ajeen — everyone loves it. Here is how to make it.

Dough:

1½ cups warm liquid milk

1 tablespoon yeast

1½ tablespoons sugar

½ cup oil

½ tablespoon salt

3 cups flour

Mix the milk with the yeast and sugar and 1 cup of the flour; let it rest for about 10 minutes to activate the yeast.
Then add the oil, salt and the remaining flour and knead well until you get a soft, cohesive dough.
Let the dough rest for another 10 minutes before using.

Filling:

1 kg finely minced meat

½ kg ripe tomatoes

1 medium onion

1 teaspoon salt

A pinch of allspice (bahar helou)

½ teaspoon chili powder (or to taste)

Finely chop the tomatoes and onion.
Mix the tomatoes and onion with the minced meat, spices and salt until the filling is well combined.
When the dough has risen, roll it out with a rolling pin on a clean surface dusted lightly with flour.
Cut the dough into medium-sized circles and spread some of the meat filling on each one.
Place the pieces on a baking tray lightly greased with oil.
Bake in a preheated oven at 180°C until the bottoms of the meat flatbreads are browned.

These tasty pastries come from a friend and our site chef.

Click Amir's name to visit his profile.

Lahma Bi Ajeen (Meat Flatbreads)

Prep checklist