A quick street favourite of Syrian cooking, lahm bi ajin is made by spreading a spiced, pomegranate molasses-laced ground beef mixture thinly over small rounds of dough and baking them fast at high heat. Its small, foldable size also makes it easy to pack into a lunchbox.
Mix the ground beef with grated tomato, grated onion, crushed garlic, hot pepper paste, chilli flakes, cumin, pomegranate molasses, parsley, olive oil and salt into a smooth topping.
Spread the topping thinly and evenly over the small dough rounds.
Bake in an oven preheated to 250°C, or on a hot griddle, for 5 minutes until the edges are lightly golden and the topping is cooked through, then serve hot.
Spread the topping thinly and evenly; if it is left too thick, the meat may not fully cook in the short bake time. If cooking on a griddle, cover it so the steam helps cook the top as well. Allergens: contains wheat (gluten).
If you cannot find pomegranate molasses, a little lemon juice with a pinch of sugar gives a similar sweet-sour balance.
Admin DadaGastro · verified in test kitchenSabah hazırlayıp beslenme çantasına koyduğum lahm bi ajin, 6 saat sonra öğle arasında bile hâlâ lezzetliydi ve hamuru sertleşmemişti; baharat dengesi tam kararında olmuş.
Nar ekşisi yoktu, editör notundaki gibi limon suyu ve bir tutam şekerle denedim, sonuç gerçekten harikaydı; ekşiliği yine de dengeli hissettirdi ve misafirlerimden kimse fark etmedi.
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