Lahm Bi Ajeen
Lahm Bi Ajeen is a beloved Middle Eastern type of meaty pizza. It a thin, crispy dough base topped with spiced minced meat, and vegetables, offering a harmonious blend of flavors.
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
Proper storage of Lahm Bi Ajeen is essential to maintain its freshness and flavor. Here are some storage tips:
- 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.