Lahm bi ajeen

Dina Kohl

Spicy Meat Pizza

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Prep Time 1 25

Cook Time 20

Servings: 30 pieces

Course: main dish, Starter

Cuisine: Armenian, Lebanese

For the dough

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

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.
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?
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.
Preheat oven (220°C, 425°F). Bake on second lower for about 20-25 minutes. Serve hot or lukewarm with Lebanese pickles.

All images and text © Dina Bayoud Kohl