Lahm bi Ajeen (Syrian Minced Meat Flatbreads)
Local name: لحم بعجين
In short: Thin yeasted dough rounds topped with a spiced mix of lamb, tomato, onion and pomegranate molasses, baked until the edges are crisp and golden. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 440 kcal
Lahm bi ajeen means meat with dough, and it is one of the most common bakery snacks in Syria. Thin rounds of dough carry a sharply seasoned topping of minced lamb, tomato, onion and a little pomegranate molasses. They bake quickly in a very hot oven and come out with crisp edges. Eat them hot with a squeeze of lemon, or fold one in half like a sandwich.
Instructions
- Mix the flour, yeast, sugar and salt. Add the oil and warm water and knead for 8 to 10 minutes until smooth and elastic. Cover and let rise for 1 hour, until doubled.
- Combine all the topping ingredients in a bowl and mix well with your hands. Keep it loose so it spreads thinly.
- Heat the oven to 250°C (480°F) with two baking trays or a baking stone inside for 20 minutes.
- Divide the dough into 8 balls and let them rest for 10 minutes. Roll each into a thin round about 20 cm (8 in) wide.
- Spread about 3 heaped tablespoons of topping over each round, right to the edge, pressing it lightly into the dough.
- Bake 2 or 3 at a time on the hot trays for 8 to 10 minutes, until the edges are golden and the meat is cooked through to 71°C (160°F).
- Serve hot with lemon wedges and pickles or parsley. Fold one in half to eat it like a sandwich.
Tips
- Drain the diced tomatoes well and keep the topping thin. A wet or thick topping steams the dough instead of crisping it.
- Make a batch and freeze the baked flatbreads, wrapped in pairs, for up to 2 months. Reheat in a hot oven or a dry pan for 4 minutes. Ground beef works if you do not have lamb.
Questions and answers
Can I make the topping ahead?
Yes. Cover and refrigerate it for up to 24 hours. Drain off any liquid that collects before you spread it on the dough.
What is the difference between lahm bi ajeen and lahmacun?
They are close relatives. The Syrian version usually has a thicker, softer dough and a topping with pomegranate molasses and allspice, while lahmacun is thinner and crisper.
Can I make them on the stove?
Yes. Cook each round in a large lidded cast-iron pan over medium heat for 6 to 8 minutes, covered, until the dough is browned underneath and the topping is cooked.
How long does it take to make Lahm bi Ajeen (Syrian Minced Meat Flatbreads)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Lahm bi Ajeen (Syrian Minced Meat Flatbreads)?
About 440 kcal per serving, with 16 g of protein, 51 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 51 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
