Lahm Bi Ajeen, pronounced as “lah-ham bee ah-jeen,” is a savory delicacy that has graced the tables of the Middle East for centuries. The name itself, which translates to “meat on dough” in Arabic, which literally describes this dish. Yet, within its simplicity lies a world of diverse flavors and regional specialties.
What is Lahm Bi Ajeen?
Lahm Bi Ajeen is a traditional Middle Eastern dish often likened to a meaty pizza. Its name translates to “meat on dough” in Arabic. Think of a thin, crispy base, almost like a flatbread. On top of that, there’s a tasty mix of minced meat (usually lamb or beef), spiced up and combined with tomatoes and onions and other vegetables and spices. When it’s baking, the kitchen smells amazing. It’s been a favorite for ages and is a go-to comfort food for many. Whether it’s for a family dinner or hanging out with friends, this dish is always a hit. Simply put, it’s the kind of food you’d want seconds (or thirds) of.
Mosul Touches
When you’re talking about how we do it in Iraq, you’ve got to mention Mosul. This city isn’t just one of Iraq’s historical gems; it’s also famous for its killer Lahm Bi Ajeen. Mosul’s version sticks to the main idea of the dish, but they’re also top-tier in terms of flavor. Sometimes they slap a sunny side up egg on it before baking. Yep, it’s as awesome as it sounds! And nowadays? Don’t be surprised if you see cheese melting into that meaty goodness.
The Origins
Lahm Bi Ajeen traces its roots back to the ancient culinary traditions of the Middle East. Over the centuries, this meat-topped flatbread has evolved, taking on varied forms and flavors across regions. From the spicy “Lahmacun” of Turkey to the bite-sized “Sfiha” in Syria and the ultra-thin versions Lebanon, each variation offers a unique taste of its homeland, showcasing the rich diversity of Middle Eastern gastronomy.
Lahm Bi Ajeen traces its documented origins back to the 13th-century Aleppan cookbook “Al-Wusla ila ‘l-Habeeb” (الوصلة الى الحبيب في وصف الطيبات والطيب), penned by the Syrian historian Ibn Al-‘Adeem (d. 1262). Over the centuries, this meat-topped flatbread has evolved, taking on varied forms and flavors across regions.
Ingredients needed to make Lahm Bi Ajeen
For the dough:
It’s a very basic dough, that has no yeast or leavening agent at all.
- Flour: I like to use unbleached all-purpose flour.
- Olive oil: or any type of oil you prefer.
- Water.
- Salt.
For the filling:
- Ground beef: 80% lean ground beef. you can use more lean ground beef if you prefer to. and you can make half beef half lamb also works.
- Tomato.
- Onion: white and yellow onion is best, but you can use red.
- Green pepper.
- Parsley.
- Tomato paste: and sometimes I replace a tbsp or two of it with red pepper paste.
- Spices: paprika and sumac and pinch of chili powder, that’s all I like to use.
- A clove garlic: is optional
- Salt.
How to make Lahm Bi Ajeen Step By Step
1. Preparing the Dough:
- In a large mixing bowl, combine flour, salt, and olive oil.
- Gradually add in water, mixing continuously until a dough forms.
- Knead on a lightly floured surface for about 7-10 minutes until the dough is smooth.
- Cover with a cloth and let it rest for 30 minutes, while preparing the topping.
2. Preparing the Meat Topping:
- Tomato Preparation: To easily peel the tomatoes, make a cross shape with a knife on the bottom of each tomato. Place them in a bowl and cover with boiling water for a few minutes. Once the skin starts to loosen, remove them from the water and peel off the skin.
- Using a food processor, finely chop the peeled tomatoes, onions, parsley, green bell pepper, tomato paste and seasoning until they reach a consistent texture. Transfer the processed vegetables to a large bowl.
- To the bowl, add the ground beef, mixing well until all ingredients are well combined and ready for spreading onto the dough base.
3. Assembling and Baking:
- Preheat your oven to 465°F (240°C).
- Divide the rested dough into small balls, roughly the size of a golf ball.
- On a lightly floured surface, roll out each ball into a thin circle or oval shape. It doesn’t have to be perfect.
- Place these rolled bases on a baking tray lightly floured or lined with parchment paper.
- Spread the meat mixture generously on each base, ensuring an even layer and leaving a small border around the edges.
- Bake in the preheated oven for about 7-10 minutes or until the edges are golden brown and the meat is fully cooked.
4. Serving:
- Once out of the oven, serve hot with lemon wedges or a side salad I like to serve it with a Turkish onion salad, The sharpness and crunch of the onion, combined with the acidity of sumac provide a refreshing contrast to the savory meat topping of the Lahm Bi Ajeen. A drizzle of tahini or a dollop of yogurt can also complement the flavors.
Tip: For an authentic experience, the dough should be rolled out very thinly, and the meat topping should be spread out right to the edges. This ensures a crispy base with every bite filled with the savory meat mixture.
Here’s some recipes you might want to check out
Lahm Bi Ajeen
Equipment
- Food Processor
Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
Topping
- 500 g Ground Beef 80% lean
- 2 onions medium
- 4 tomatoes medium
- 1 green pepper large
- 1 cup parsley
- ½ cup tomato paste
- 2 tsp paprika
- 1 teaspoon sumac
- 1 clove garlic optional
- ¼ teaspoon chili powder optional
- salt
Instructions
- Start by making the dough: Mix the flour, olive oil, and salt in a bowl gradually add in water, mixing continuously until a dough forms. Allow it to rest for 10 minutes.
- Make a cross shape with a knife on the bottom of each tomato. Place them in a bowl and cover with boiling water for a few minutes. remove them from the water and peel off the skin.
- In a food processor, finely chop the peeled tomatoes, onions, parsley, red bell pepper and garlic (if using). Then transfer them to a large bowl.
- Add the ground beef, to the bowl. Add in all the spices, salt and tomato paste, mixing until all ingredients are well combined.
- Preheat your oven to 465℉ (240℃).
- Divide the dough into small balls, roughly the size of a golf ball
- Using a rolling pin, roll out each dough ball on a floured surface into a thin circle, almost paper-thin.
- Place the rolled-out dough onto a baking sheet sprinkled with flour or lined with parchment paper.
- Spread enough amount of the meat mixture over each circle, leaving a small border around the edge.
- Optional: Crack an egg on top or sprinkle some cheese.
- Bake for 7-10 minutes or until the edges are golden and crispy.
- If using an egg, ensure the whites are set but the yolk remains slightly runny.
- Once out of the oven, let them cool covered for a minute.
- Serve with fresh lemon wedges, pickles, and a side of yogurt or tahini sauce.
Notes
- Cooling Before Storing: Before you store Lahm Bi Ajeen, ensure that it has cooled down to room temperature. Storing it while still hot can lead to condensation, making the dough soggy.
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Refrigeration:
- Place the Lahm Bi Ajeen in airtight containers or wrap them individually in cling film or aluminum foil.
- Stored this way, they can last in the refrigerator for 3-4 days.
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Freezing for Longer Storage:
- If you’re planning to store them for a more extended period, freezing is a great option.
- Place a sheet of parchment or wax paper between each Lahm Bi Ajeen to prevent them from sticking together. Then, place them in airtight freezer bags or containers.
- They can last up to 3 months in the freezer.
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Reheating:
- For refrigerated Lahm Bi Ajeen, you can reheat them in an oven at 375°F (190°C) for about 3-5 minutes or until warmed through.
- For frozen ones, it’s best to let them thaw in the refrigerator overnight or on the countertop for a few hours. Once thawed, reheat in the oven.
- Avoid the Microwave: While microwaving is quick, it can make the dough of Lahm Bi Ajeen soggy. If you must use a microwave, do it in short intervals and consider finishing in a toaster oven or oven to crisp up the base.
