Lahme Bi Ajine: Lebanese Meat Pies

Name: Lahme Bi Ajine: Lebanese Meat Pies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 4 servings
Ingredients: 500 gr all-purpose flour; 7 gr active dry yeast; 1 teaspoon sugar; 300 ml lukewarm water; 1 tablespoon salt; 1 tablespoon olive oil; 500 gr ground beef; 1 small onion; 1 garlic clove; 2-3 tablespoons canned crushed tomatoes; 3 tablespoons fresh parsley; 1 tablespoon Pomegranate syrup; 1 small red bell pepper; 2 tablespoons lemon juice; 1 tablespoon cumin powder; 1 teaspoon salt; ½ teaspoon pepper; 1 tablespoon olive oil; a few toasted pine nuts

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 22 mins
Servings
4 servings
Course
Main Course
Cuisine
Middle Eastern

Lahme Bi Ajine: Lebanese Meat Pies

Iris Warren

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This Lahme Bi Ajine-inspired flatbread is a perfect blend of bold flavors and rich textures, combining a soft yet crispy dough with a fragrant spiced meat topping. The juicy ground beef or lamb mixture is infused with warm Middle Eastern spices, zesty lemon, and tangy pomegranate syrup, creating a mouthwatering balance of savory and slightly sweet flavors. A final sprinkle of toasted pine nuts adds the perfect crunch, making each bite truly irresistible.

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Ingredients

Servings

For the dough:

500 gr all-purpose flour
7 gr active dry yeast
1 teaspoon sugar
300 ml lukewarm water
1 tablespoon salt
1 tablespoon olive oil

For the meat mixture:

500 gr ground beef (or ground lamb)
1 small onion (roughly chopped)
1 garlic clove
2-3 tablespoons canned crushed tomatoes
3 tablespoons fresh parsley (chopped)
1 tablespoon Pomegranate syrup plus extra to drizzle on top
1 small red bell pepper (deseeded and chopped)
2 tablespoons lemon juice
1 tablespoon cumin powder
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
a few toasted pine nuts (for garnish)

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Instructions

Preparing the Dough:

In a large mixing bowl (or stand mixer bowl), add the flour and make a well in the center.
Pour in the yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy, activating the yeast.
Start mixing on low speed (or knead by hand), gradually incorporating the flour. Once combined, add the salt and continue mixing.
Knead until a smooth, elastic dough forms and no longer sticks to the sides of the bowl (about 8-10 minutes).
Drizzle in olive oil, kneading for another minute to incorporate.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Meat Mixture:

In a food processor, add the onion, garlic, bell pepper, crushed tomatoes, parsley, pomegranate syrup, lemon juice, cumin, salt, pepper, and olive oil.
Pulse until finely chopped and well combined.
Add the ground meat and pulse a few more times until the mixture is evenly blended. (Do not overmix; the texture should be paste-like but not overly smooth.)
If the mixture appears too wet, transfer it to a fine-mesh sieve over a bowl and let it drain for 30 minutes.

Assembling & Baking the Lahmacun:

Preheat the oven to 230°C (445°F). Lightly grease baking trays or line them with parchment paper.
Divide the risen dough into 12 equal portions or smaller golf ball-sized pieces for mini lahmacuns.
Lightly flour your work surface and use a rolling pin to roll each dough ball into a thin round or oval shape (thinner than pizza dough).
Spread a thin, even layer of the meat mixture onto each dough round, covering it right to the edges.
Arrange the lahmacuns on the prepared baking trays and bake for 10-12 minutes, or until the edges are golden brown but the bread is still soft enough to fold.

Serving:

Remove from the oven and immediately drizzle with extra pomegranate syrup and fresh lemon juice.
Sprinkle with toasted pine nuts for added crunch.
Serve warm with a side of fresh herbs, yogurt, or a crisp salad. Enjoy!