Syrian
Lahm bi 'ajin
Syrian lahm bi 'ajin are thin, soft-crisp flatbreads spread with a spiced lamb mixture, tomato, pepper, and a little pomegranate molasses. They are baked hot and served with lemon wedges, fresh mint, and yogurt if desired.
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Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast1/2 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 20% fat200g
- Yellow onion, very finely minced1/2 small
- Ripe tomato, seeded and very finely chopped1 small
- Red bell pepper or mild red pepper, very finely minced1/4 cup
- Fresh parsley, finely chopped2 tbsp
- Tomato paste1 tbsp
- Pomegranate molasses1 tbsp
- Aleppo pepper1 tsp
- Ground allspice1/2 tsp
- Ground cinnamon1 pinch
- Black pepper1/4 tsp
- Toasted pine nuts1 tbsp
- Lemon wedgesto serve
- Fresh mint or parsleyto serve
Method
- Mix the flour, yeast, sugar, and 1/2 tsp salt in a bowl.
- Add the warm water and 1 tbsp olive oil, then knead for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky.
- Lightly oil the bowl, cover the dough, and let it rise in a warm place for about 1 hour, until puffy and nearly doubled.
- Place the minced onion, tomato, and pepper in a sieve and press out excess liquid so the topping will bake without making the dough soggy.
- Combine the lamb, drained vegetables, parsley, tomato paste, pomegranate molasses, Aleppo pepper, allspice, cinnamon, black pepper, and remaining 1/4 tsp salt.
- Knead the meat mixture by hand for 2 minutes until it becomes a cohesive, spreadable paste, then fold in the pine nuts.
- Heat the oven to 250°C or 475°F with a baking stone, steel, or heavy tray inside for at least 20 minutes.
- Divide the dough into 4 balls and roll each one on a lightly floured surface into a very thin oval or round, about 18 cm wide.
- Spread the raw lamb mixture thinly and evenly over each dough round, reaching close to the edges and pressing it gently into the dough.
- Transfer the flatbreads to the hot stone or tray and bake for 6 to 8 minutes, until the edges are lightly browned and the lamb is cooked through.
- Serve hot or warm with lemon wedges to squeeze over the top and fresh mint or parsley alongside.
Common questions
Can I substitute the ground lamb with another meat or a vegetarian filling?
Yes. Ground beef works best as a 1:1 swap, though the flavor is a little less rich. For a vegetarian version, use a finely chopped mushroom-walnut mixture, but keep it very dry and well seasoned so it doesn’t turn soggy.
How long does the dough and topping need, and can I make them ahead?
The dough needs about 1 hour to rise. You can make the meat topping up to 24 hours ahead and refrigerate it. For best texture, assemble and bake the lahm bi ’ajin just before serving.
What are the most common mistakes that make the base soggy or tough?
The biggest mistake is leaving too much liquid in the onion, tomato, and pepper mixture. Also avoid overflouring the dough or overbaking it. Roll it thinly, use a very hot oven, and bake on a preheated stone or steel.
How should I store leftovers, and can I reheat them without drying them out?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet, not the microwave, to keep the crust crisp. You can also freeze baked pieces for up to 2 months.
What should I serve with lahm bi ’ajin?
Serve it warm with lemon wedges, fresh parsley, sliced onions, cucumbers, and a simple yogurt or tahini sauce. It also works well with a salad like fattoush or tabbouleh for a fuller meal.