Easy Kosher Recipes » Meat » “laham ajeen” – Turkish Pizza

“laham ajeen” – Turkish Pizza

Super Delicious
לחמא בעג'ין - פיצה טורקית

laham ajeen or Lhmag'on is a kind of Turkish pizza which combines airy pizza dough with a spiced meat mixture…..super-delicious! The combination is of course amazing. Lahmi bajin is originally made with lamb, but beef is just as good!
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Servings 3 פיצות

Ingredients
  

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

  • Tahini
  • Lemon wedges

Instructions
 

  • 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.

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