Thin Lahmajeen with Beef, Tomato and Parsley: a complete home recipe

COOK IT AT HOME

Thin Lahmajeen with Beef, Tomato and Parsley

Lahmajeen is thinner than a fluffy cheese pie, with a finely spread meat topping that reaches close to the edge. The vegetables are minced and drained so the filling seasons the meat without flooding the bread. A hot oven and small individual rounds make it easier to bake the base and meat together. Serve rolled with lemon and herbs after checking the beef is fully cooked.

Makes

6 thin pies

Prep

40 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 300 g ground beef
• 1 small tomato, about 120 g, deseeded and finely minced
• 1 small onion, about 80 g, finely minced
• 1 garlic clove, finely grated
• 1/3 cup finely chopped parsley
• 1 tablespoon tomato paste
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon ground allspice
• 1/2 teaspoon fine salt, for topping
• 1/4 teaspoon black pepper
• 1 lemon, cut into 6 wedges

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Put the minced tomato and onion in a sieve and press out excess liquid. Mix with the beef, garlic, parsley, tomato paste, pomegranate molasses, allspice, topping salt and pepper. Use clean hands to distribute the seasoning evenly, then cover and refrigerate until assembly.
3. Heat the oven to 475°F/245°C. Lightly flour two metal baking sheets with part of the measured rolling flour rather than using parchment beyond its heat rating. Divide the dough into six balls and rest for 10 minutes. Roll each into a 20 cm/8 inch circle only 2–3 mm thick.
4. Place the rounds on the trays. Divide the raw topping into six equal portions and spread very thinly over the dough, nearly to the edges. Press gently so it adheres, without creating a mound in the center. Wash hands and utensils after handling raw meat.
5. Bake for 10–15 minutes, rotating trays and swapping positions halfway. The bread should be crisp at the edges and the meat must reach 160°F/71°C; check with a thin probe inserted sideways through the topping in several spots. Color alone is not a reliable test.
6. Move to a rack for 2–3 minutes, then serve with the lemon wedges. Work in batches if needed, keeping unbaked meat topping refrigerated rather than leaving all the pies out while the first batch cooks.

Helpful tips & substitutions

• A watery topping steams the dough. Mince the vegetables finely, drain them and keep the meat layer thin enough to cook in the same time as the bread.
• If you prefer a softer rolled pie, cover the baked rounds loosely with a towel for a few minutes. Do not stack tightly while very hot, which makes the undersides damp.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with parsley, sliced tomato and plain yogurt on the side. Squeeze lemon over a pie just before rolling so the bread does not soften in advance.