Lahm bi ajeen Iraqi

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.