Lahm bi Ajin (Meat on Dough) is a delicious Levantine baked dish. It features a layer of seasoned ground meat with tomatoes and spices spread over a thin dough, baked until cooked through and golden. Serve it as a light lunch with tahini sauce and appetizers.
Ingredients
For the Meat Mixture:
- Ground meat: 1.1 pounds (preferably with a little fat)
- Onion: 1 medium (finely chopped)
- Tomatoes: 2 (finely chopped)
- Tomato paste: 2 tablespoons
- Pomegranate molasses: 1 tablespoon
- Parsley: 3 tablespoons (or cilantro/chopped)
- Dried coriander: 1 teaspoon
- Cumin: 1/2 teaspoon
- Seven spice blend: 1 teaspoon
- Paprika: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: to taste
- Nutmeg: a pinch
For Serving:
- Tomatoes: as desired
- Onion: as desired
- Sumac: as desired
- Parsley: as desired (chopped)
- Tahini: as desired
- Lemon: as desired
Instructions
- Place the ground meat in a bowl. Add the onion, tomatoes, tomato paste, and pomegranate molasses.
- Add the parsley, spices, salt, and pepper. Mix the ingredients well until combined.
- Let the meat mixture marinate for 20-30 minutes to allow the flavors to meld.
- Preheat the oven to a high temperature (425-475°F or 220-250°C).
- Roll out the dough into thin circles or squares.
- Spread the meat mixture evenly over the dough in a thin layer.
- Place the lahmajoun on a baking sheet and bake in the oven until the meat is cooked and the edges are golden brown.
- Serve the lahmajoun hot with sumac-onions, tahini, and lemon.
