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+ servings
Lahmacun Lahm bi ajeen

Lahm bi ajeen

Levantine meat pizza
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 Piece

Equipment

  • Pizza stone

Ingredients

For the dough

  • 500 g Flour
  • 7 g Dry yeast
  • 200 ml Water
  • 100 ml Milk
  • 50 ml Olive oil
  • 1 tsp Sugar
  • 1 tsp Salt

Meat mixture

  • 500 g Minced beef
  • 1 Onion
  • 1,5 Tomatoes
  • 1/2 tsp Cinnamon
  • 1,5 tsp Salt
  • 3 tsp Pomegranate syrup
  • Pepper

Instructions

For the dough

  • Dissolve sugar in water and then stir in dry yeast and leave to rest for about 5 minutes.
  • Mix salt and flour together.
  • Add yeast mixture to the flour and knead.
  • Add the remaining ingredients and knead for about 20 minutes to an elastic dough.
  • Let the dough rise covered at room temperature for about 90 minutes.

For the meat mixture

  • Peel and finely chop the onion.
  • Finely dice the tomatoes.
  • Mix all ingredients together well and season with salt, pepper and cinnamon.

Prepare Lahm bi Ajeen

    Preparation with pizza stone

    • Preheat the oven with pizza stone to 250 °C. The stone should be heated for at least 30 minutes.
    • Divide the dough into 8 equal parts and let it rise again for about 10 minutes.
    • Roll out the dough pieces and spread the meat mixture on top. That would be about 2 tablespoons each. Please use your hands to spread the meat mixture, this works better.
    • Place Lahm bi Ajeen on the hot pizza stone and bake for about 7 - 10 minutes.

    Preparation without pizza stone

    • Preheat oven to 250 °C.
    • Divide the dough into 8 equal parts and let it rise again for about 10 minutes.
    • Roll out the dough pieces and spread the meat mixture on top. That would be about 2 tablespoons each. Please use your hands to spread the meat mixture, this works better.
    • Place Lahm bi Ajeen on a baking tray lined with baking paper and bake for about 10 - 15 minutes.
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