Lahm bi ajeen
Photo : Husien Bisky / Unsplash
Fines galettes garnies d'agneau haché, tomate, pignons et mélasse de grenade, cuites au four très chaud.
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Étapes
Heat the oven
Heat the oven to 250°C, or as hot as it goes. Put two baking trays inside to get hot.
Make the topping
Squeeze the chopped onion and tomato in your hands to get rid of extra juice. Put them in a bowl with the lamb, tomato paste, pomegranate molasses, seven-spice, chili, salt, pine nuts and yogurt. Mix well with your hands.
Shape the dough
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Add the topping
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Bake
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Serve
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Heat the oven
Heat the oven to 250°C, or as hot as it goes. Put two baking trays inside to get hot.
Make the topping
Squeeze the chopped onion and tomato in your hands to get rid of extra juice. Put them in a bowl with the lamb, tomato paste, pomegranate molasses, seven-spice, chili, salt, pine nuts and yogurt. Mix well with your hands.
Shape the dough
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Lahm bi ajeen means 'meat with dough'. It is sold by bakeries all over Lebanon, often baked in the same ovens as manakish.
Armenian families who settled in Lebanon brought their own version, lahmajoun, which is very thin and spicy, and both styles are now loved across the country.
⭐ Why It's Famous
It is like a light, crispy meat pizza that you can roll up and eat with one hand.
💡 Fun Fact
In the old days, families prepared the meat topping at home and carried it to the local baker, who would bake it on their dough for a small fee.
Lebanon, Syria and Armenia
34.44°N, 35.85°E
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