Lahm bi Ajeen
Thin, crisp flatbread topped with a mixture of spiced lamb, tomato, and pomegranate molasses — Lebanon's answer to pizza, baked in wood-fired ovens and rolled up to eat like a street food taco.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 grams plain flour
- 7 grams instant yeast
- 300 ml warm water
- 2 tablespoons olive oil (dough)
- 1 teaspoon sugar
- 1 teaspoon salt (dough)
- 400 grams lamb mince
- 2 medium, very finely diced ripe tomatoes
- 1 medium, grated yellow onion
- 2 tablespoons pomegranate molasses
- 1½ teaspoons seven-spice (baharat)
- 1 teaspoon Aleppo pepper
- 1 tablespoon tomato paste
- ¾ teaspoon salt (topping)
- ¼ cup, finely chopped fresh parsley
Instructions
- Make the dough: dissolve yeast and sugar in warm water for 5 minutes. Add flour, salt, and olive oil. Knead 8–10 minutes until smooth and elastic. Cover and rise 1 hour.
- Make the topping: combine lamb mince, finely diced tomato (squeeze out excess juice first), grated onion, pomegranate molasses, tomato paste, baharat, Aleppo pepper, salt, and parsley. Mix thoroughly with hands until fully combined. The mixture should be very wet and paste-like — this is correct.
- Preheat oven to its maximum temperature (250°C or higher) with a baking stone or heavy baking sheet inside for at least 30 minutes.
- Divide dough into 8–10 balls. Roll each ball as thinly as possible — 2–3mm — on a floured surface. The thinner, the crispier.
- Spread a thin layer of meat mixture over the entire surface of each circle — do not leave a border. The topping should be thin enough that the dough shows through slightly.
- Slide directly onto the preheated stone or sheet. Bake for 8–12 minutes until the edges are crisp and the topping is cooked through and slightly caramelized.
- Serve immediately, rolled up with fresh tomato slices, parsley, and a squeeze of lemon.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Lahm bi Ajeen?
Thin, crisp flatbread topped with a mixture of spiced lamb, tomato, and pomegranate molasses — Lebanon's answer to pizza, baked in wood-fired ovens and rolled up to eat like a street food taco.
Where is Lahm bi Ajeen from?
Lahm bi Ajeen comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Lahm bi Ajeen vegetarian?
No — as written, Lahm bi Ajeen includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven-spice (baharat) in Lahm bi Ajeen?
The seven-spice (baharat) called for here is part of the traditional recipe and gives Lahm bi Ajeen its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Lahm bi Ajeen?
In a Lebanese breads spread, Lahm bi Ajeen is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Lahm bi Ajeen ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.