Lebanese Lebanese Lamb Pizzas (Lahm Bi Ajeen) Recipe


For the dough:

  • 11 oz all purpose flour
  • 1/2 tsp sea salt
  • 1 tbsp dried yeast
  • 1 tsp sugar
  • 1/4 cup lukewarm water
  • 5 oz plain, natural set yogurt
  • 3 tbsp olive oil

For the meat topping:

  • 9 oz ground lamb
  • 1 onion, finely chopped
  • 1 large tomato, skinned and finely chopped
  • 1 small bunch flat leaf parsley, finely chopped
  • 1 red chili, seeded and finely chopped
  • 1 tsp ground allspice
  • 1-2 tsp pomegranate molasses
  • sea salt and ground black pepper
  • olive oil, for brushing
  • 1-2 tsp sumac, to serve

Sift the flour with the salt into a bowl. Cream the yeast with the sugar and the water until it begins to froth. In another bowl, beat the yogurt with the olive oil until it is light and creamy. Make a well in the center of the flour and pout in the creamed yeast and sugar mixture. Add the yogurt mixture to the bowl. With your fingers, draw in the flour from the sides to make the dough. Knead until you have a smooth, silky ball of dough. Pour a few drops of oil in the base of the bowl and roll the ball of dough in it. Cover the bowl with a clean damp dish towel and leave the dough to prove for at least 2 hours, until doubled in size.  Meanwhile, place the minced lamb on a board with the onion, tomato and parsley and chop until it forms a paste. Add the chili, allspice, pomegranate molasses and seasoning and knead well. Preheat the over to 450 F. Punch the risen dough with your fist to knock out the air, then knead it lightly on a floured surface. Divide the dough into roughly 12 portions and roll each one into a ball. Flatten each ball in the palm of your hand and stretch it into a mini pizza shape. Place each round on a lightly oiled baking sheet. Brush each dough round with a little olive oil and then spread a thin layer of the meat paste over the top. Place the pizzas in the hot oven for about 5-10 minutes, until the base is crispy and the meat is only just cooked. Sprinkle with sumac and serve immediately.

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