Lahm bi Ajeen
also called lahm bi ajeen · lahm b'ajine · lahm bajin · lahmajun · lahmacun · sfiha · sfeeha · sfeeha baalbakia · meat pie · Arabic meat flatbread
- Shawarma Counter
- serves 8
- recipe says 2 hr 45 min
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 2(250 g; grated, skins discarded)ripe tomatoes | drain the tomato and onion 20 min | work the meat through the paste | roll thin, spread to the very edge | bake at 500°F 8 min |
| 1 medium(grated)yellow onion | ||||
| 1 tspkosher salt | ||||
| 12 oz(340 g; fatty shoulder)ground lamb | ||||
| 1 Tbs(15 mL)pomegranate molasses | ||||
| 1 Tbs(15 g)tomato paste | ||||
| 1 tspground allspice | ||||
| 1 tspAleppo pepper | ||||
| 1/4 tspground cinnamon | ||||
| 2 Tbspine nuts | ||||
| 3 cups(390 g)all-purpose flour | knead 8 min, prove 1 1/2 hr | |||
| 1 1/2 tsp(5 g)instant yeast | ||||
| 1 1/2 tsp(9 g)fine sea salt | ||||
| 2 Tbs(30 mL)olive oil | ||||
| 1 cup(240 mL)warm water |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1drain the tomato and onion 20 min
2knead 8 min, prove 1 1/2 hr
3work the meat through the paste
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 46 min2 of 5 steps give no time
- Needs you
- about 8 min
knead 8 min, prove 1 1/2 hr
1 hr 38 minneeds youfrom the start
drain the tomato and onion 20 min
20 minwalk awayfrom the start
work the meat through the paste
not timed20 min in
roll thin, spread to the very edge
not timed1 hr 38 min in
bake at 500°F 8 min
8 minwalk away1 hr 38 min in
- needs you
- you can walk away
- never timed
You'll need baking steel · oven
Goes with
See how it is written
>> title: Lahm bi Ajeen
>> category: Flatbreads & Pancakes
>> tags: lamb, bread, yeast, oven, pomegranate molasses, lebanese
>> counters: Shawarma Counter
>> aka: lahm bi ajeen, lahm b'ajine, lahm bajin, lahmajun, lahmacun, sfiha, sfeeha, sfeeha baalbakia, meat pie, Arabic meat flatbread
>> pairs-with: pomegranate-molasses, sumac-onions, labneh
>> servings: 8
>> time: 2 hr 45 min
>> step: knead 8 min, prove 1 1/2 hr
Knead @all-purpose flour{3%cups}(390 g), @instant yeast{1 1/2%tsp}(5 g), @fine sea salt{1 1/2%tsp}(9 g), @olive oil{2%Tbs}(30 mL) and @warm water{1%cup}(240 mL) ~knead{8%min} to a firm, smooth dough, then ~prove{1 1/2%hr} covered until doubled.
>> step: drain the tomato and onion 20 min
Salt @ripe tomatoes{2}(250 g; grated, skins discarded) and @yellow onion{1%medium}(grated) with @kosher salt{1%tsp} and ~drain{20%min} in a sieve, pressing at the end.
>> step: work the meat through the paste
Work @ground lamb{12%oz}(340 g; fatty shoulder), @pomegranate molasses{1%Tbs}(15 mL), @tomato paste{1%Tbs}(15 g), @ground allspice{1%tsp}, @Aleppo pepper{1%tsp}, @ground cinnamon{1/4%tsp} and @pine nuts{2%Tbs} into @&(~1)drained tomato and onion{} until it is a spreadable paste rather than a mince.
>> step: roll thin, spread to the very edge
Roll @&(~3)proved dough{} into eight rounds barely thicker than paper and spread @&(~1)meat paste{} over each one right to the rim in a thin, even film.
>> step: bake at 500°F 8 min
Bake @&(~1)topped rounds{} on a hot #baking steel{} in the #oven{} at 500°F (260°C) ~bake{8%min}, until the edges blister and the meat has just lost its raw colour.