Paper-thin dough topped with a zesty, finely minced lamb mixture of tomatoes, onions, and spices, baked until crisp. This Lebanese meat pizza is folded, rolled, and eaten with a squeeze of fresh lemon.
Ingredients
3 cups flour
1 tsp yeast
1 tsp salt
1 cup warm water
2 tbsp olive oil
400g finely ground lamb
2 tomatoes, finely chopped
1 onion, finely chopped
2 tbsp tomato paste
1 tbsp pomegranate molasses
1 tsp allspice
1/2 tsp cumin
Pine nuts
Lemon wedges for serving
Instructions
1Make dough by mixing flour, yeast, salt, water, and olive oil. Knead for 8 minutes until smooth and elastic. Rest covered for 30 minutes.
2Process the lamb, tomatoes, onion, tomato paste, pomegranate molasses, and spices in a food processor until the mixture forms a smooth, spreadable paste.
3Divide dough into golf ball-sized portions. Roll each paper-thin into an oval or rectangle on a floured surface.
4Spread a thin, even layer of the meat paste over each piece of dough, reaching to the very edges of the thin base.
5Scatter a few pine nuts on top of each piece. Bake at 220C on preheated baking sheets for 8-10 minutes until edges are crisp.
6Serve immediately with lemon wedges, fresh mint, and a bowl of yogurt. Squeeze lemon over each piece and roll up to eat by hand.
Did You Know?
In Lebanon, the test of a great lahm bi ajin is that the dough must be thin enough to fold without cracking while still holding its juicy topping.