Whether you know it as Lahm Bi Ajeen (Lebanese) or Lahmacun (Armenia/Turkey), we can agree that it is delicious. The thin and crispy dough is topped with a mixture of meat and veggies and dressed in a blend of spices and seasonings. Most women panic and feel terrified when it comes to making recipes with dough, but when you try my ten-minute dough, I promise you’ll fall in love with baking!
In general, pastry in its several types and different shapes is very delicious and gives a satisfying taste. Everyone has his own favorite pastry type and enjoys having some at any time of the day.
This Lahm Bi Ajeen or Lahmacun is made of beef, onions, tomatoes, parsley, red pepper paste, pomegranate molasses, garlic cloves, smoked paprika, olive oil, and some spices with lemon for dressing.
Crispy Munch
How To Shape Lahm Bi Ajeen
Lahm Bi Ajeen can be shaped differently; some choose to prepare it as plain as a pizza, while others prefer to make it like a square with pinched-up sides (called Sfiha) or to close the dough entirely and fill it with meat. You can go for any shape you choose and serve it with yogurt for a refreshing taste.
This Lahm Bi Ajeen recipe will impress your visitors, it is a great treat for the kids as well! Well yes, believe me, everyone will enjoy it. The mixture of spices I use for this recipe is very toothsome!
Serving Suggestions
Lahm Bi Ajeen or Lahmacun is very popular in Middle Eastern countries such as Lebanon, Syria, and Iraq. This dish can be served as a main dish for breakfast with yogurt, or as an appetizer at big dinners or parties.
In Lebanon, pastry is considered an important additive to the table, whether at breakfast, lunch, or dinner time. People gather to prepare different types of pastry no matter the weather. In summer they usually go grab some from the bakery, however, in winter they gather and prepare some using their stoves.
How To Store Lahm Bi Ajeen
Make sure you prepare a huge amount once you decide to try this recipe because you can freeze them and use them anytime you crave some!
When out of the oven and thoroughly cooled, store the baked Lahm bi Ajeen in the freezer to enjoy them for the next 3 months by placing them on wax paper in a tray as one layer. Add as much wax paper as needed on top for more layers.
Once out of the freezer, place them in a preheated oven at 180°C for 10 minutes or until heated.
If you’re in a hurry, you can just place them in the microwave for 8 minutes or until heated.
Appetizing, Flat Lahm Bi Ajeen
Some Helpful Tips To Keep In Mind
Use the best quality meat you can afford for your lahm bi ajeen recipe and try to buy it fresh on the same day of preparation.
Go for light and airy meat.
Try to get ripe and fresh tomatoes.
Arrange a big amount and freeze them for later on by multiplying the ingredients to fit your needs.
Cover Lahm bi Ajeen or Lahmacun with a towel when out of the oven-broiler so they stay soft and moist.
Frequently Asked Questions (FAQs)
When we say Lahm Bi Ajeen, it simply means when you place the “meat on dough”, it is a classic Iraqi plate, and going by the name of “Sfiha” in the Levant. Whether you call it Lahm Bi Ajeen or Sfiha, they both share the same ingredients, a great mixture of ground beef (or lamb), veggies, and spices spread on a soft and thin dough, and baked to perfection.
No, it can be cooked in a pan and then placed into the oven broiler to dry and get a crispy texture.
In Armenia, Turkey, Iraq, Lebanon, Syria, Palestine (lahm bi ‘ajin), and Arab populations worldwide, lahmacun is a well-liked meal. Sfiha Armanniye, or Armenian Flatbread, is another name for it in Lebanon and Syria.
The meat is often lamb or beef with vegetables, which are usually onion, capsicum, and tomato. In addition to herbs that can include parsley, mint, and cilantro.
Lahmacun is a super-thin, crispy pizza (or flatbread) popular in Armenia and Turkey, topped with a mixture of minced meat with peppers, tomatoes, fresh herbs, and earthy spices.
A Colorful Plate 🙂
What You Need
For the Filling
Ground beef
Onion
Roma tomatoes
Parsley
Red pepper paste
Pomegranate molasses
Salt
Coriander powder
7 spices
Cinnamon
Garlic powder
Onion powder
Aleppo pepper
Garlic cloves
Smoked paprika
Olive oil
For the Topping
Lemon
Indulge Yourself!
How to Make This Lahm Bi Ajeen Recipe
The 10-minute Dough
Check the Ten Minute Multi-Use Dough recipe.
The Filling
Pulse all veggies in a food processor, then add all the above-mentioned spices and seasonings to the ground beef and mix them thoroughly.
To Shape and Bake the Lahm Bi Ajeen
After preparing the dough and the filling, now it is time to start rolling!
First, you have to divide the dough into balls and let them rest for 5 minutes.
Second, spread some flour on a surface and roll your dough really thin.
Now, use a spoon (or your fingers) to top a light beef mix.
Then, place in a preheated skillet on medium-low for 5 minutes, covered.
Finally, move it to a pan, then into the lover broiler until dried and crispy.
Breathtaking Scenery
Must-Try Recipes:
Zaatar and Cheese Breakfast Bake
Middle Eastern Cheese Fatayer (Cheese Pies)
Crispy Cheese Borek (Turkish Cheese Rolls)
Strawberry Mascarpone Crème Croissants
Bakery Style Almond Croissants
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Lahm Bi Ajeen (Lahmacun)
Equipment
- 1 Food processor
Ingredients
For The Meat Filling
- ½ pound ground beef
- 1 large onion
- 2 Roma tomatoes
- ½ bunch parsley
- ½ tablespoon red pepper paste
- 1½ tablespoons pomegranate molasses
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon 7 spices
- ¼ teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon aleppo pepper
- 5 garlic cloves
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For The Topping
- Lemon
- Onions
Instructions
- Prepare the Small Batch 10 Minute Dough Recipe and divide into 10 pieces.
For The Meat Filling
- Put the veggies and spices in a food processor once finely ground, add them to the meat, and mix thoroughly.
For the Lahm Bi Ajeen Crisps
- Divide the dough into balls and let them rest for 5 minutes.
- Spread some flour on a surface and roll your dough really thin.
- Top the dough with the beef mixture.
- Place in a preheated skillet on medium-low for 5 minutes, covered.
- Move it to a pan, then into the lover broiler until dried and crispy.
Notes
- Buy light and airy meat.
- Get ripe and fresh tomatoes.
- Prepare a considerable amount to freeze for later on.
- *The nutrition info is only for the meat topping, without the dough.
5 Responses
This recipe is really amazing, I tried making it once and then never stopped. I use it all the time and it’s saved in my favorites 😍 💛
Thank you for this recipe! The flavor is outstanding ~ I have made it several times.
I made this for my family and they loved it! I now make it almost every weekend. Tastes delicious and authentic 💕
Hi, just out of interest (I see your name is Palestine Girl) or girl Palestine, did you grow up there?
Only your lahma bi ajeen don’t look like the ones I know.
Kind regards
Debbie
Hello! Palestinian meat pies are known as “sfeeha” which is another recipe I have on the blog (: