Ajeen Beckford Lahma Bi Ajeen
Discover the tantalizing flavors of Ajeen Beckford Lahma Bi Ajeen, a Middle Eastern-inspired flatbread topped with a savory and aromatic blend of ground beef or lamb, tomatoes, garlic, and warming spices like cumin, cinnamon, and paprika. This authentic dish combines a soft, homemade dough with a rich, spiced meat topping, all baked to golden perfection. Perfect as an appetizer, snack, or main course, these flatbreads are incredibly versatile and can be garnished with fresh parsley, yogurt, or a squeeze of lemon for extra zest. Ready in just two hours with simple ingredients, this dish delivers bold, traditional flavors that are both comforting and crowd-pleasing. Whether you're exploring international cuisine or hosting a dinner party, Lahma Bi Ajeen is a must-try!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 250 milliliters lukewarm water
- 400 grams ground beef or lamb
- 1 medium onion, finely chopped
- 1 large tomato, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon chili flakes (optional)
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup yogurt (optional, for serving)
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm water and olive oil, mixing until the dough comes together.
Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the meat topping. In a large skillet over medium heat, cook the ground beef or lamb until browned. Drain any excess fat.
Add the onion, tomato, garlic, tomato paste, paprika, cumin, cinnamon, chili flakes (if using), salt, and black pepper to the skillet. Stir and cook for 5-7 minutes, or until the mixture is well-combined and slightly thickened. Mix in the chopped parsley and set the topping aside to cool.
Preheat your oven to 220°C (430°F) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 6 equal portions. Roll out each portion into a thin round or oval, approximately 20 cm (8 inches) in diameter.
Place the rolled-out dough onto the prepared baking sheets. Spread a thin layer of the meat topping evenly over each piece of dough, leaving a small border around the edges.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the topping is cooked through.
Remove the Lahma Bi Ajeen from the oven and let them cool slightly before serving.
Optional: Serve with a dollop of yogurt on the side or a drizzle of lemon juice for added flavor.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 5145 mg | 224% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 34.5 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 518 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
