Lahme Bi Ajine: Lebanese Meat Pies
This Lahme Bi Ajine-inspired flatbread is a perfect blend of bold flavors and rich textures, combining a soft yet crispy dough with a fragrant spiced meat topping. The juicy ground beef or lamb mixture is infused with warm Middle Eastern spices, zesty lemon, and tangy pomegranate syrup, creating a mouthwatering balance of savory and slightly sweet flavors. A final sprinkle of toasted pine nuts adds the perfect crunch, making each bite truly irresistible.
Ingredients
For the dough:
- 500 gr all-purpose flour
- 7 gr active dry yeast
- 1 teaspoon sugar
- 300 ml lukewarm water
- 1 tablespoon salt
- 1 tablespoon olive oil
For the meat mixture:
- 500 gr ground beef (or ground lamb)
- 1 small onion (roughly chopped)
- 1 garlic clove
- 2-3 tablespoons canned crushed tomatoes
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon pomegranate syrup plus extra to drizzle on top
- 1 small red bell pepper (deseeded and chopped)
- 2 tablespoons lemon juice
- 1 tablespoon cumin powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- a few toasted pine nuts (for garnish)
Instructions
Preparing the Dough:
- In a large mixing bowl (or stand mixer bowl), add the flour and make a well in the center.
- Pour in the yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy, activating the yeast.
- Start mixing on low speed (or knead by hand), gradually incorporating the flour. Once combined, add the salt and continue mixing.
- Knead until a smooth, elastic dough forms and no longer sticks to the sides of the bowl (about 8-10 minutes).
- Drizzle in olive oil, kneading for another minute to incorporate.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Preparing the Meat Mixture:
- In a food processor, add the onion, garlic, bell pepper, crushed tomatoes, parsley, pomegranate syrup, lemon juice, cumin, salt, pepper, and olive oil.
- Pulse until finely chopped and well combined.
- Add the ground meat and pulse a few more times until the mixture is evenly blended. (Do not overmix; the texture should be paste-like but not overly smooth.)
- If the mixture appears too wet, transfer it to a fine-mesh sieve over a bowl and let it drain for 30 minutes.
Assembling & Baking the Lahmacun:
- Preheat the oven to 230°C (445°F). Lightly grease baking trays or line them with parchment paper.
- Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
- Lightly flour your work surface and use a rolling pin to roll each dough ball into a thin round or oval shape (thinner than pizza dough).
- Spread a thin, even layer of the meat mixture onto each dough round, covering it right to the edges.
- Arrange the lahmacuns on the prepared baking trays and bake for 10-12 minutes, or until the edges are golden brown but the bread is still soft enough to fold.
Serving:
- Remove from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice.
- Sprinkle with toasted pine nuts for added crunch.
- Serve warm with a side of fresh herbs, yogurt, or a crisp salad. Enjoy!
Notes
Tried this recipe?Let us know how it was!