Lahm bi Ajin
Thin yeasted flatbreads topped with juicy spiced beef, tomatoes, onion and parsley — a classic Lebanese street food.
Ingredients
- wheat flour450 g
- water250 ml
- dry yeast7 g
- sugar1 tsp
- salt2 tsp
- olive oil60 ml
- beef mince450 g
- onion1 pcs
- tomato2 pcs
- garlic3 cloves
- fresh parsley30 g
- pomegranate syrup1 tbsp
- seven spice mix2 tsp
- ground chili pepper1 tsp
Instructions
Dissolve the yeast, sugar and 1 tsp salt in 250 ml warm water. Add the flour and 30 ml olive oil, knead into a soft dough and work it for 5–7 minutes.
Cover the dough and leave in a warm place for 60 minutes, until roughly doubled in size.
Finely chop the onion, tomatoes, garlic and parsley. Mix them with the ground beef, pomegranate molasses, 30 ml olive oil, 7-spice blend, ground chili and the remaining salt.
Divide the dough into 8 balls. On an olive oil-greased surface, roll out each ball into a thin round about 15 cm in diameter.
Spread the filling in a thin layer over the dough rounds, almost to the edges, leaving just a narrow border.
Preheat the oven to 250 °C with a baking sheet or pizza stone inside. Transfer the flatbreads onto the hot sheet.
Bake the lahm bi ajin for 8–10 minutes, until the edges of the dough are golden and the meat topping is fully cooked through.
Serve hot.
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