Lebanon · Lebanon

Lahm bi Ajeen (Lebanese Lamb Flatbread)

Name: Lahm bi Ajeen (Lebanese Lamb Flatbread)
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6 servings
Cuisine: Lebanon
Ingredients: plain flour 500 g; water 320 ml; minced lamb 600 g; tomatoes, grated 400 g; onion, finely chopped 200 g; garlic, crushed 25 g; sumac 8 g; pine nuts 50 g; instant yeast 5 g; olive oil 60 ml; fine salt 14 g

Thin flatbread topped with spiced minced lamb and pine nuts.

85 minutes · 6 servings · Moderate

Lahm bi ajeen is the flatbread that does the work of a main course when there is nothing else to cook. Minced lamb, onion and pine nuts go onto the dough and bake until the meat is browned and the bread underneath has gone crisp. Cutting it into strips is how it is shared, and hot pieces are pulled off with the fingers.

Ingredients

plain flour500 g
water320 ml
minced lamb600 g
tomatoes, grated400 g
onion, finely chopped200 g
garlic, crushed25 g
sumac8 g
pine nuts50 g
instant yeast5 g
olive oil60 ml
fine salt14 g

Directions

1
Mix flour, water, yeast and salt into a dough and knead 10 minutes.
2
Cover and let the dough rise 45 minutes.
3
Brown the minced lamb with onion, tomato, garlic and sumac 15 minutes.
the lamb is browned and the juices have reduced
4
Stretch the dough very thin, spread the lamb topping and scatter pine nuts, then bake at 250C for 10 minutes.
the edges are crisp and blistered

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content