Lahm bi Ajeen (Meat Flatbreads) Recipe

A detailed, excellent Lahm bi Ajeen recipe — from making the soft, pillowy dough to the meat topping and baking method. All steps and timings included.

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4 servingsBack to recipePastries and baking

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Dough

2 tablespoons sugar2 tablespoons instant yeast2 cups warm water1 teaspoon salt5 cups all-purpose flour2 tablespoons powdered milk1/2 cup vegetable oil

Meat topping

500 g coarsely ground beef4 ripe tomatoes1 sweet red pepper1 onionPinch of saltA pinch of mild spice (bahār ḥelwa) or black pepper, to tasteVegetable oil for brushingTo make Aml’s chicken kebab, see the link Chicken Turkish KebabFor more of Aml’s successful meat recipes, see Meat Kebab

Step 1

Mix the sugar and instant yeast with the warm water and only 2 cups of the flour... then let the mixture rest for just 10 minutes to activate.

Cooking notes

Chicken Turkish Kebab
Meat Kebab

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Lahm bi Ajeen (Meat Flatbreads) Recipe cook mode | Zesta