Lahm bi ajine

Lahm bi ajine

Minced lamb pizza

By
From
Saha
Makes
12 rounds
Photographer
Matt Harvey

Don’t buy lamb mince from the supermarket for this recipe as it’s far too fatty. You don’t want the lamb to be too lean, however. Ask the butcher for leg lamb with some fat, but no sinews.

Ingredients

Quantity Ingredient
Yoghurt bread dough
250g minced lamb, not too lean
1 tomato, seeded and finely diced
1 small purple onion, finely diced
1/2 cup flat-leaf parsley leaves, finely shredded
1 teaspoon ground allspice
1 red bullet chill, seeded and finely diced
1 teaspoon pomegranate molasses
salt and pepper

Method

  1. Prepare the dough. Preheat the oven to its highest temperature.
  2. To prepare the filling, place the mince on a large chopping board and put all the other ingredients, except for the salt and pepper, on top. Use a large knife to chop and mix everything together until well combined. It should be the consistency of a fine paste. Season with salt and pepper.
  3. Roll dough out into rounds of 10 cm in diameter and brush with olive oil. Smear the mix thinly over the rounds and bake for 3 minutes.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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