For the Dough
- 10.5 oz Flour
- 1/2 Tablespoon - approx 0.25 oz Yeast
- 1 Teaspoon Salt
- 1 Cup Warm Water
- 2 and a half tablespoons for the dough and then some for later Olive Oil
For the meat mix
- 1 lb Ground Meat
- 1 Red Pepper
- 1 Onion
- 1 Tomato
- 2 Garlic Cloves
- 3.5 oz 1 small box Tomato Puree
- 1 Tablespoon Sweet Paprika
- As Needed Salt
- As Needed Ground Black Pepper
- 1 Teaspoon Cumin
- 1 Tablespoon Olive Oil
Extras - Optional
- Lemon wedges
- Let's start with the dough!
- With the help of a mixer, mix the yeast and flour on a low speed to start.
- Gradually add 2 and half tablespoons of olive oil.
- Add the salt.
- Add the water slowly and continue to mix until the dough is quite sticky yet solid.
- Sprinkle a little flour over the dough, seal the bowl with a towel - and leave it to rise until it doubles in size.
Preparing the meat
- Finely chop the red pepper.
- Finely chop the onion.
- Chop the tomatoes - without the seeds.
- Chop the garlic cloves (don’t crush them).
- Put everything in a bowl with meat, spices, tomato paste and olive oil.
- Mix everything with your hands until all becomes unified.
- Seal with plastic wrap and refrigerate until the dough finishes rising.
Making the laham ajeen!
- The dough should be quite sticky – therefore you should flour up your hands and the work surface.
- Divide the dough and form 3 balls.
- Using a floured rolling pin, roll each ball long and wide - not thin (about half a cm thick).
- Place the filling on the dough (about half a cm in height) nicely thin out the dough - leaving a border of at least one centimeter all the way around.
- Spread olive oil on the sides.
- Put the bottom of the oven at 480F for 10 minutes.
- and it's ready!
- Serve with tahini or lemon wedges.