Saleh’s Plate · By Saleh Alkhalifa

Lebanese Lahm Ajeen

Lahm Ajeen is a thin, crisp-edged Levantine flatbread spread with warmly spiced minced meat, tomato, onion, and parsley. A squeeze of lemon at the table makes the savory topping sing.

Ingredients

Dough

  • 3 cups all-purpose flour
  • 2¼ tsp instant yeast
  • 1 tsp sugar
  • 1 tsp fine salt
  • 1 cup warm water, plus more as needed
  • 2 tbsp olive oil

Meat topping

  • 1 lb ground lamb or beef
  • 1 small onion, finely chopped
  • 1 medium tomato, seeded and finely chopped
  • 2 tbsp tomato paste
  • ¼ cup finely chopped parsley
  • 1 tbsp pomegranate molasses
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp Aleppo pepper or red pepper flakes
  • 1 tsp fine salt
  • ½ tsp black pepper
  • Lemon wedges, for serving

Instructions

  1. Whisk the flour, yeast, sugar, and salt together. Add the warm water and olive oil, mix into a dough, and knead for 8 minutes until smooth and supple.
  2. Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour, until doubled.
  3. Combine the ground meat, onion, tomato, tomato paste, parsley, pomegranate molasses, allspice, cinnamon, cumin, Aleppo pepper, salt, and black pepper. Mix gently until evenly combined. If the mixture looks wet, drain off excess liquid.
  4. Place a pizza stone or upside-down sheet pan in the oven and heat to 500°F (260°C) for at least 30 minutes.
  5. Divide the dough into 6 balls. Roll each very thin on lightly floured parchment. Spread a thin, even layer of meat mixture almost to the edge, pressing it firmly onto the dough.
  6. Transfer the flatbreads, still on parchment, to the hot stone or pan. Bake for 8–12 minutes, until the dough is crisp at the edges and the meat is fully cooked.
  7. Rest for 2 minutes, then serve hot with lemon wedges. Fold or slice the flatbreads at the table.