Lahm bi ajeen is a Middle Eastern Meat Pizza. A thinly round rolled dough topped with minced meat. Most commonly beef or lamb, with vegetable, onions, tomatoes and Lebanese seven spices with pine nuts, then baked.

Ever street corner in Lebanon, you find a Lebanese bakery offering Lahm Bi Ajeen freshly served from breakfast till dinner time. One traditional way of making such a pies is to bake them on a saaj. A dome-shaped metal oven fired by wood or gas. 

I had this recipe from a friend of mine who had it from his mother. So easy to prepare and taste so good. We made the filling and took it to our local Lebanese bakery Al jabal in Action.

The filling

Ingredients 

I kg of mince beef of lamb

I large onion finely chopped

3 garlic cloves minced

4 large tomatoes finely chopped

1 red bell pepper finely chopped

1 orange bell pepper finely chopped

2 tablespoon of seven spices

½ cup pine nuts

½ bunch chopped parsley (optional)

2 tablespoon of Pomegranate syrup (optional)

Salt and pepper to taste

Mix the above ingredient in a large bowl. Cover and store in the fridge to be used when ready.

Kinghat