LAHM BI AJEEN (SPICY MEAT PIZZA)

This flatbread “Armenian style” is truly addictive. I love the crispy crust and the juicy topping. In bakeries lahm bi ajeen has the size of a medium pizza. It is usually rolled with pickles inside and served as a sandwich. I like to make smaller lahm bi ajeen to serve as little appetizers.

The simple dough is very malleable and easy to work with. After resting for at least two hours, I roll it thin on a slightly floured surface and cut it in round shapes.

For a flavourful topping I generously season lamb minced meat with the warm spices of allspice, ground coriander, cumin and chili pepper. Then I mix in onions, garlic, green pepper, tomatoes, parsley, salt and lemon juice. I usually add the tomatoes just before spreading the topping on the dough. That way I ensure that tomatoes won’t have time to lose their juice. Too much tomato juice could wet the dough before baking.

NOSTALGIA

The taste of this lahm bi ajeen takes me back in time to one of the best Armenian snack bars in Beirut.

Located on a small hill facing the Mediterranean, “Massis” was our destination after a long day at the beach, or after a long day of studying while in college. The place was always packed with people waiting patiently in line. The sight of the lahm bi ajeen being made behind the counter, and the warm aromas of baked dough and sweet spices used to be some kind of torture for the hungry souls!

This snack bar closed its doors long time ago. But Lebanon being Lebanon, a country that boasts the best street food in the world, it will not take you long to find a good place for a delicious lahm bi ajeen.

USEFUL TIPS

1. Let dough rise longer than two hours if you are not in a hurry.
2. Drain chopped tomatoes from juices if you prepare stuffing beforehand.
3. Minced beef is as delicious as lamb in this recipe.
4. Bake and freeze for planned party dinners and lunches, or as parcels for visiting children.

Dina Kohl

Lahm bi ajeen

Spicy Meat Pizza

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Prep Time 1 hour hr 25 minutes mins

Cook Time 20 minutes mins

Servings: 30 pieces

Course: main dish, Starter

Cuisine: Armenian, Lebanese

Ingredients Method Notes

Ingredients

  

For the dough

• 500 g flour
• 2 teaspoons rapid-rise yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 60 ml extra-virgin olive oil
• 250 ml lukewarm water

For the topping

• 500 g minced beef
• 4 tomatoes 400 g tomatoes, rinsed and finely chopped
• 1 medium onion 125 g peeled and finely chopped
• 1 green pepper 150 g rinsed and finely chopped
• 1 small bunch of flat-leaf parsley 30 g, leaves rinsed, drained and finely chopped/ or 3 tablespoons chopped parsely
• ¼ teaspoon crushed dried mint
• 2 small garlic cloves crushed
• 2 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon allspice
• ¼ Teaspoon of coriander
• ¼ teaspoon cumin
• 5 drops of Tabasco or to taste
• 3 tablespoons lemon juice

Method

 

1. For the dough: Mix the dry ingredients in a large bowl. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Knead for about 5 minutes until smooth and pliable. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours.
2. For the topping: Combine all of the ingredients in a large bowl a few minutes before starting working your dough. You don’t want the tomatoes to lose water, do you?
3. Line 3 to 4 baking sheets with parchment paper. Divide the dough into 2 equal parts. Roll out half of the dough on a lightly floured surface to 2 mm thickness. Cut out the dough into rounds using a 10-cm round-shaped pastry cutter. Place circles on the sheet; press your fingers lightly onto the dough and spread with 1-heaped tablespoonful of the topping. Repeat procedure.
4. Preheat oven (220°C, 425°F). Bake on second lower for about 20-25 minutes. Serve hot or lukewarm with Lebanese pickles.

Notes

All images and text © Dina Bayoud Kohl