🫓 Lahm bi ajeen (Levantine meat flatbread)
Lahm bi ajeen, literally 'meat with dough', is a thin, open flatbread spread with minced lamb, tomato and onion, sharpened with pomegranate molasses and often scattered with pine nuts. Baked in a very hot oven, the base turns crisp while the topping stays juicy. It is eaten hot from bakeries, rolled up or folded, often with a squeeze of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g bread dough (flour, yeast, water, salt)
- 300 g minced lamb
- 2 tomatoes, finely chopped and drained
- 1 onion, finely chopped
- 2 tbsp pomegranate molasses
- 1 tsp seven spices, salt
- 2 tbsp pine nuts
- Lemon wedges to serve
Method
- Mix the lamb, tomato, onion, pomegranate molasses, spices and salt.
- Divide the dough into 8 balls and roll each into a thin round.
- Spread a thin layer of the meat mixture to the edges and scatter with pine nuts.
- Bake on a hot tray at 250 °C for 8–10 minutes until the edges are crisp.
- Serve hot with lemon wedges.
How to make it lighter
- Use lean minced lamb or a lamb-and-vegetable mix.
- Skip the pine nuts or use just a few for garnish.
- Two pieces with a big salad make a balanced meal.
History
Meat-topped flatbreads are baked across Syria, Lebanon, Turkey and Armenia, with the Turkish lahmacun as a close relative. In Syria and Lebanon the topping is often sharpened with pomegranate molasses.
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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 →