Photograph of the finished Lahm bi ajeen Iraqi

Middle East · Bánh mì dẹt phủ thịt cừu băm

Lahm bi ajeen Iraqi

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Lamb Lamb 1.2 kg
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2.4
  • Photograph of Pomegranate molasses Pomegranate molasses 140 ml
  • Photograph of Baharat spice blend Baharat spice blend 40 g
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Herbs Herbs 120 g
  • Photograph of Oil Oil 140 ml

Method

  1. 1 Knead the flour with yeast, water, and oil, then let it rise for 2 hours.
  2. 2 Finely chop the lamb and mix it with chopped onions, tomatoes, baharat, and pomegranate syrup.
  3. 3 Squeeze out excess water from the meat mixture; a wet mixture will make the surface of the pastry soggy and won't bake to a crispy texture.
  4. 4 Roll the dough into a very thin sheet, then spread a thin layer of meat (3 mm thick) to completely cover the surface.
  5. 5 The layer of meat should be thin and even right up to the edge; if it's too thick, the meat is undercooked and the pastry is burnt.
  6. 6 Grill at 260 degrees on a hot stone for 8 minutes, then sprinkle with herbs and squeeze with pomegranate juice.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 6: spray oil around the edges of the lamb patty, cook at 275 degrees in a hot air oven for 5 minutes and rotate after 150 seconds; the meat will set quickly, large patties must be divided into bite-sized pieces.

Start cooking