Lahm bi Ajeen
Get ready to tantalize your taste buds with Lebanese Lahm bi Ajeen (aka Levantine Pizza)! Imagine perfectly spiced ground beef mixed with onions, spread over soft, homemade dough, and baked to golden perfection. This traditional Middle Eastern dish is incredibly flavorful, easy to make, and perfect for sharing.
Have a look at my Cheese Manakish for a cheesy alternative to this recipe
Ingredients
Time
- Total:
- 50m
- Prep:
- 30m
- Cook:
- 20m
- Extra:
- plus 1h resting
Toppings
- Ground beef, 2 lbs (500 g)
- Onion, 1 large
- Salt, 1 tsp
- 7-spice mix, 2 tsp
- Red chilli powder, 1 tsp
- Extra virgin olive oil, 2 tbsp
Flatbread
- Bread flour, 3 cups (400 g)
- Instant dry yeast, 1 tsp
- Lukewarm water, 1 cup
- Extra virgin olive oil, 2 tbsp
- Salt, 1 tsp
Notes
For a more flavorful dough, use milk instead of water or a mix of both (1:1 ratio).
Nutrition Facts
| Total Fat 9.4g | 14% |
| Saturated 3.1g | 16% |
| Omega-3 0g | 0% |
| Cholesterol 25g | 8% |
| Total Carbohydrates 27.5g | 9% |
| Dietary Fibers 2.4g | 8% |
| Sugars 1.9g | 2% |
| Protein 10.6g | 23% |
| Vitamin A 100mg | 14% |
| Iron 1.5mg | 10% |
| Vitamin C 5.6mg | 8% |
| Sodium 375mg | 16% |
Instructions
Step 1
To make the dough, start by mixing lukewarm water and instant dry yeast in a large bowl.
Let it sit for about 5 minutes until it gets frothy.
Then, add in the bread flour, salt, and 2 tablespoons of extra virgin olive oil.
Mix until a dough starts to form, and then knead it on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1 hour or until it's doubled in size.
Step 2
While the dough is rising, let's get the meat mixture ready.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until it turns translucent.
Toss in the ground beef and cook until it's browned and juicy.
Sprinkle in the salt, 7-spice mix, and red chili powder, stirring everything together and letting it cook for another 5-7 minutes until the spices are well blended into the meat.
Take the skillet off the heat and let the mixture cool slightly.
Step 3
When the dough has risen, preheat your oven to 220°C (428°F).
Punch down the dough to release the air and divide it into small balls, about the size of a golf ball.
Roll each dough ball into a thin round on a floured surface.
Spread a generous amount of the meat mixture onto each dough round, making sure to cover the surface evenly.
Place the topped dough rounds on a baking sheet lined with parchment paper and pop them into the preheated oven.
Bake for 15-20 minutes until the edges are golden brown and the meat mixture is grilled to perfection.
Step 4
Once baked, slice the Lahm bi Ajeen like you would do with pizza (it is Lebanese pizza after all!) and serve it piping hot.
FAQ
Can I add cheese to this Lebanese Meat Pizza?
Of course! It's not the classic Lahm bi Ajeen, but don't let me stop you! In fact, have a look at my Cheese manakish recipe for inspiration on how to make cheesy Lebanese pizza.
Can I freeze Lahm bi Ajeen?
Yes, you can freeze the baked Lahm bi Ajeen. Let them cool completely, then place them in an airtight container or freezer bag. Reheat in the oven before serving.
Can I use a different type of meat?
Yes, you can substitute ground beef with ground lamb or a mixture of beef and lamb for a different flavor.
How do I store leftover Lahm bi Ajeen?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make the dough in advance?
Yes, you can prepare the dough in advance. After the first rise, punch it down and refrigerate it for up to 24 hours. Let it come to room temperature before rolling out.