Pastries and baking
ChefAmir Youssef
Lahma Bi Ajeen (Meat Flatbreads)
Lahma bi ajeen is a beloved Arab pastry—some like it with a squeeze of lemon, others prefer yogurt.
Lahma bi ajeen — everyone loves it. Here is how to make it.
Ingredients
Start here, then move straight into the method.
- Dough
- 1½ cups warm liquid milk
- 1 tablespoon yeast
- 1½ tablespoons sugar
- ½ cup oil
- ½ tablespoon salt
- 3 cups flour
- Dough
- 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)
Method
Follow the cooking sequence without leaving the page.
- Mix the milk with the yeast and sugar with one cup of flour and let them rest for about 10 minutes... then add the oil, salt, and the remaining flour and knead well to obtain a soft, cohesive doughTimers: 10 min
- Let the dough rest again for 10 minutes before using
- Chop the tomatoes and onions very finely
- Mix the tomatoes and onions with the meat, spices, and salt until the filling ingredients are well combined
- When the dough has risen, roll it out with a rolling pin on a clean surface after lightly dusting it with flour
- Cut it into medium-sized circles.. and distribute the meat filling onto them
- Place the pieces in a baking tray greased with a little oil
- Put the tray into a preheated oven at 180°C until the Lahma bi Ajeen discs are browned on the bottom
Recipe tags
Pastries and bakingInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Samosa Dough
