Salads and appetizers
Tripoli-Style Lahm Bi'Ajin (Meat Flatbreads)
Tripoli in northern Lebanon is famed for its savory dishes. This recipe reveals the secret to preparing lahm bi'ajin in authentic Tripoli style.
The dough:
3 1/2 cups flour
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup or 2 cups warm water for kneading as needed
Note:
Use the same cup for all measurements
Ingredients
Start here, then move straight into the method.
- 1/2 kg ground beef
- 1/2 kg finely chopped onion
- 1 cup tahini
- 1/4 cup pomegranate molasses
- 2 tablespoons white vinegar
- Salt to taste
- Pinch of seven-spice
- Pine nuts to taste
Method
Follow the cooking sequence without leaving the page.
- Mix all ingredients well. First combine the dry ingredients, then add the oil and water. Add water as needed for the dough.
- The longer you knead, the better the result.
- Let the dough rest for about an hour since it’s yeast-free, until it roughly doubles in size...
- Roll the dough into small balls and leave them overnight, submerged in oil...
- The next day, roll out each dough ball and shape into a square by folding; place the filling on half and press gently...
- To shape lahm bi'ajin into a circle, roll the dough very thin, then roll around to form a cylinder, roll again and place the meat filling and press to expand.
- Bake the lahm bi'ajin in a preheated oven until the pieces are cooked and browned, about 12 minutes.Timers: 12 min
Recipe tags
Salads and appetizersInternationalDairy freeNut freeEgg free
