Lahm Bi Ajeen Recipes
LAHM BI AJEEN
This popular Middle Eastern flatbread is topped with spiced meat, usually ground beef or lamb, and typically flavored with pomegranate molasses, although you can use balsamic glaze in a pinch. We use store-bought pizza dough as a base for this version and serve the baked bread with tangy herb salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
- Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
- Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
- Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.
Nutrition Facts : Calories 680, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 62 milligrams, Sodium 1425 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
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- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area until doubled in size. After an hour or so, divide the dough into 12 balls.Recover with towel and let rise for an additional 30-45 minutes. (12 is for the 6 inch sized ones, I made 18, 12 4inch and 6 6inch sized pies.)
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