Lahm bi ajeen is a small Iraqi flatbread made by topping thinly rolled dough with spiced ground meat, tomato and pepper, then baking until crisp. It holds its flavour cold too, fitting easily into a picnic basket or a breakfast spread.
Dissolve the fresh yeast in the lukewarm water and let it foam for 10 minutes, then knead into the flour to form a soft dough. Cover and let rise for 20 minutes.
Mix the ground meat with the tomato, bell pepper, onion, tomato paste, pepper flakes and salt.
Roll the dough into small ovals, thin, and spread a thin layer of the topping over each. Bake in an oven preheated to 220°C for 15 minutes until the edges darken.
Do not roll the dough thick, or the base will stay raw under the meat. Do not overbake; take it out as soon as the edges darken. Allergens: contains gluten (wheat flour).
Adding a splash of pomegranate molasses to the meat gives the topping a gentle tang; a touch used in some regional versions of the classic.
Admin DadaGastro · verified in test kitchenHamuru 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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