Iraqi
Lahm bi Ajeen
Iraqi lahm bi ajeen are thin, soft-edged flatbreads spread with a raw, finely seasoned lamb mixture and baked quickly in a very hot oven. The topping is bright with tomato, parsley, onion, and a little pomegranate molasses, just as it is often served with lemon and pickles.
Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt3/4 tsp, divided
- Warm water1/2 cup, plus 1 tbsp if needed
- Olive oil1 tbsp, plus more for the bowl
- Ground lamb, preferably not too lean200g
- Small onion, very finely minced1
- Tomato, seeded and finely chopped1 small
- Flat-leaf parsley, finely chopped1/3 cup
- Tomato paste1 tbsp
- Pomegranate molasses1 tbsp
- Iraqi baharat1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Aleppo pepper or mild chili flakes1/2 tsp
- Lemon wedgesto serve
- Iraqi pickles or sliced radishto serve
Method
- Combine the flour, yeast, sugar, and 1/2 tsp salt in a bowl.
- Add the warm water and olive oil, then mix until a soft dough forms.
- Knead the dough for 6 to 8 minutes until smooth and elastic, adding only a little extra water if it feels dry.
- Lightly oil the bowl, return the dough to it, cover, and leave in a warm place for about 1 hour until puffed.
- Put the minced onion in a sieve and press out excess liquid so the topping will not make the bread soggy.
- Mix the lamb, onion, tomato, parsley, tomato paste, pomegranate molasses, baharat, cumin, black pepper, chili flakes, and remaining 1/4 tsp salt until the mixture is cohesive and spreadable.
- Heat the oven to 250°C with a baking stone or heavy baking tray inside for at least 20 minutes.
- Divide the dough into 4 balls and roll each one very thinly into an oval or round about 18 cm wide.
- Spread a thin layer of the raw meat mixture over each dough round, pressing it almost to the edges.
- Slide the breads onto the hot stone or tray and bake for 5 to 6 minutes, until the dough is spotted golden and the meat is cooked through.
- Serve hot with lemon wedges to squeeze over the top and Iraqi pickles or radish alongside.
Common questions
Can I substitute the Iraqi baharat or pomegranate molasses if I can't find them?
Yes. Use a Middle Eastern spice blend or make a simple mix of cinnamon, allspice, black pepper, coriander, and a little cardamom for baharat. For pomegranate molasses, use a mix of lemon juice and a touch of honey, though the flavor will be less deep.
How long does the dough need to rest, and can I make it ahead?
The dough needs about 1 hour in a warm place until puffed, but longer is fine if the room is cool. You can also refrigerate it after the first rise for up to 24 hours; bring it back to room temperature before rolling.
What are the most common mistakes when making lahm bi ajeen?
The biggest mistakes are spreading the topping too thick, not draining the onion, and using a weakly heated tray, which can make the base soggy. Also avoid overflouring the dough, since it should roll thin and stay tender.
How should I store leftovers and reheat them?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to crisp the base again. You can freeze baked pieces for up to 2 months, separated with parchment.
What should I serve with lahm bi ajeen?
Serve it warm with plain yogurt, pickles, fresh herbs, or a simple salad with cucumber and tomato. It also works well with tea or as part of a mezze spread, especially if you want to balance the rich lamb topping.