Lahm Bi Ajeen (Middle Eastern Pizza)
Lahm Bi Ajeen is a Middle Eastern flatbread meat pizza without sauce or cheese. The combination of meat, onion, garlic, herbs and spices give it a unique and delicious flavor!
Servings: 8 Servings
Calories: 469kcal
Equipment
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 teaspoon active dry yeast
- 1½ teaspoon granulated sugar
- 1 teaspoon sea salt
- ½ teaspoon nigella seeds (optional)
- 2 tablespoon olive oil
- 1 cup warm water (plus more, if needed)
Meat Mixture Ingredients
- 1 small onion
- 1 medium jalapeño pepper
- 2 cloves garlic
- 1 lb ground beef (10 % fat)
- ½ lb ground lamb (10 % fat)
- 2 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon baharat (7 spice)
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon sumac powder
- 1½ teaspoon sea salt
- ¾ teaspoon black pepper
Additional Ingredients
- ¼ cup cornmeal (for pizza peel)
- 2 tablespoon chopped parsley (garnish)
- 2 medium lemons (to serve with)
Instructions
- Add flour, yeast, sugar, salt, and nigella seeds to a large bowl. Whisk to combine, then add olive oil and 1 cup warm water. Stir with a rubber spatula until incorporated. If necessary, add 1 tablespoon of warm water at a time until a shaggy dough forms. Kneed dough for 5 minutes, then add to an oiled bowl and cover. Proof for 2 hours in a warm place or over night in the fridge.
- Meanwhile, add roughly chopped onion, garlic, jalapeno, and parsley to a food processor. Pulse until minced, but not liquified.
- Add groud beef, lamb, and seasoning to the food processor and pulse until mixed. Divide into 8 equal portions (approximately 3.5 ounces each). Using a food scale can be helpful!
- When you're ready to form the lahm ajeen, add pizza stone to the lowest rack in the oven, then preheat oven to 475°F. Use a bench scraper to divide dough ball in half, then quarters, then 8ths. Roll each portion into a round ball and keep covered with a kitchen towel.
- Working with one piece of dough at a time, roll out dough with a rolling pin on a floured surface into a thin 8" round disc. Add a portion of meat on the dough, then use the back of a spoon to spread the meat out to the edges in a thin layer. The edges can be left as is, or crimped.
- Transfer the unbaked lahm ajeen to a pizza peel sprinkled with cornmeal, then slide off onto the pizza stone or sheet pan. Bake for 8 minutes, or until the crust in golden brown and the meat is fully cooked.
- Garnish baked lahm bi ajeen with chopped fresh herbs, sumac powder, toasted pine nuts, pomegranate seeds, or a drizzle of pomegranate molasses. You can make an even hartier meal out of it by adding crumbled feta cheese, juicy ripe diced tomatoes, or sliced calamata olives.
Notes
- The longer you proof the dough the better it will taste. It can be proofed for up to 5 days in the fridge.
- Grinding the ground meat and veggies into a paste helps to keep the meat from separating once cooked.
- Pomegranate molasses can add a sweet and tangy flavor to the meat mixture. If you want to try it, add a few tablespoons to the meat mixture before spreading it on the dough.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also store lahm ajeen in the freezer for up to 3 months. Place parchment paper or wax paper between them, then slip into ziplock freezer bags.
- To reheat cooked and frozen lahm ajeen, defrost in the fridge, then reheat in a toaster oven/regular oven at 350°F for approximately 15 minutes.
- I don't recommend reheating lahm bi ajeen in a microwave or freezing them uncooked.
Nutrition
Serving: 1Serving | Calories: 469kcal | Carbohydrates: 45g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 817mg | Fiber: 3g | Sugar: 3g
