How to Make Lahm bi Ajeen (Meat Flatbreads)

Ingredients

• 500 g minced meat (finely ground)
• a bunch of parsley
• 500 g ripe tomatoes, grated
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp sweet pepper paste (dibs)
• 1 tbsp tomato paste
• a pinch of black pepper
• a pinch of paprika or sweet red pepper powder
• a pinch of mixed spices
• 1 tsp salt
• a little oil (for frying)
• Dough:
• 1½ tablespoons active dry yeast with 1 tablespoon sugar dissolved in 1/2 cup warm water
• 4 cups all-purpose flour
• 1/3 cup oil
• warm water for kneading

Method

1. Start by making the dough: mix the dry ingredients — flour and salt.
2. Combine the yeast and sugar with the warm water and let sit a few minutes until frothy and activated.
3. Add the oil and the dissolved yeast to the flour mixture and mix. Then gradually add warm water and knead very well until you get a soft, cohesive dough.
4. Cover the dough and leave it in a warm place for at least 1 hour to rise.
   Timers: 60 min
5. Place the minced meat in a frying pan over the heat with only a little vegetable oil and briefly cook until the color just changes — this step prevents the meat from shrinking during oven baking.
6. When the dough has risen, roll it out with a rolling pin on a clean surface. You can control the thickness to your liking.
7. Cut the rolled dough into rounds to the desired size.
8. Prepare the filling by mixing the lightly cooked meat with the remaining ingredients: grated tomatoes, parsley, finely chopped onion and garlic. Add the seasonings and mix well.
9. Place a little of the filling onto each dough round.
10. Bake the lahm bi ajeen in a hot oven at 180–200°C (350–400°F) until the bottoms are nicely browned.
11. Serve immediately while hot.
12. This delicious lahm bi ajeen recipe comes from our friend and cook at Sho Tabkhin El Yom.
13. Georgina Beitar
14. Click Georgina's name to visit her page on our site.
15. For more of Georgina's successful recipes see Fried Kibbeh