Lahm bi ajeen is a small, thin Iraqi flatbread topped with spiced ground meat, tomato, and pepper, then baked until crisp. It stays tasty when served cold, making it a good fit for picnics and breakfast tables.
Dissolve the fresh yeast in warm water and let it foam for 10 minutes. Add it to the flour and knead into a soft dough. Cover and let rise for 20 minutes.
Mix the ground meat with the tomato, bell pepper, onion, tomato paste, red pepper flakes, and salt.
Roll the dough into small, thin ovals and spread a thin layer of the topping over each. Bake in a preheated 220°C / 430°F oven for 15 minutes, until the edges darken.
Do not roll the dough too thick, or the base may remain raw under the meat. Do not extend the baking time; remove the flatbreads as soon as the edges darken. Contains gluten (wheat flour).
Hamuru tarifte önerilen kalınlıktan biraz daha ince açmaya özen gösterdim, önceden 220 dereceye ısıtılmış fırında 15 dakikada kenarları tam istediğim gibi koyulaştı; piknik için mükemmel oldu.
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