Lahm bi Ajeen (Lebanese Meat Flatbread)
A savoury flatbread topped with spiced minced lamb, perfect for a quick weeknight dinner or a weekend gathering.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 7
Mix flour, yeast, sugar and salt in a bowl; add warm water and olive oil, knead until smooth and let rest covered for 10 minutes.
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Step 2 of 7
Meanwhile, combine minced lamb, onion, garlic, tomato paste and all the spices; mix well and set aside.
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Step 3 of 7
Preheat the oven to 200°C / 400°F (180°C fan) and line a baking tray with parchment paper.
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Step 4 of 7
Roll the rested dough into a 30 cm (12‑inch) round on the tray, creating a slight rim around the edge.
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Step 5 of 7
Spread the meat mixture evenly over the dough, leaving the rim untouched; drizzle with pomegranate molasses if using.
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Step 6 of 7
Bake for 12‑15 minutes until the crust is golden and the meat is cooked through; the edges should be crisp.
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Step 7 of 7
Garnish with chopped parsley and serve warm, sliced into wedges.
Notes from the kitchen
If lamb is unavailable, substitute with minced beef or a mix of beef and pork. The dough can be prepared a day ahead and refrigerated, then brought to room temperature before topping.
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