🫓 Iraqi lahm bi ajeen
Iraqi lahm bi ajeen is a thin flatbread baked with a topping of spiced minced lamb, tomato, onion and parsley. The base is crisp at the edges and soft underneath, and the topping is savoury and well seasoned. It is sold hot from bakeries as a snack or breakfast and is often eaten folded with fresh herbs and lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain wheat flour
- 1 tsp dried yeast, ½ tsp salt, about 180 ml warm water
- 300 g minced lamb
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- A handful of parsley, chopped
- 1 tsp baharat, salt and pepper
- 1 tbsp oil
Method
- Mix the flour, yeast, salt and water into a soft dough, knead and leave to rise for 1 hour.
- Mix the lamb, tomato, onion, parsley, spices and salt.
- Divide the dough into 8 pieces and roll each thinly; brush with a little oil.
- Spread the meat mixture thinly over each round.
- Bake at 250 °C for 8–10 minutes until crisp at the edges.
How to make it lighter
- Choose lean minced lamb and drain the tomato well.
- Add extra parsley and onion to stretch the topping.
- Serve with salad and eat two pieces rather than four.
History
Meat-topped flatbreads are popular across Iraq and its neighbours, and in Iraq they are a common bakery snack today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →