Lahm Bi Ajeen (Middle Eastern Lamb Flatbreads)
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 2hrs 10mins
-
- Serves
- 4
-
- Calories
- 893
Popular across the Middle East, these spiced, herby flatbreads can be eaten for breakfast, lunch, or dinner, and are easily adjusted depending on what you have available; lamb can be swapped for beef and the spices used can be experimented with depending on your preference. The dough is very easy to work with and transforms into a wonderfully crisp, puffy base for the juicy lamb mixture.
recipe updated Dec 18, 2024
Ingredients
-
- Onion
- 150 g
-
- Tomato
- 140 g
-
- Fresh parsley
- 10 g
-
- Lemon
- 1
-
- Olive oil
- 2 tablespoons
-
- Ground lamb
- 300 g
-
- Allspice
- ¼ teaspoon
-
- Ground coriander
- ¼ teaspoon
-
- Ground cinnamon
- ¼ teaspoon
-
- Black pepper
- ¼ teaspoon
-
- Ground cumin
- ¼ teaspoon
-
- Ground cloves
- ¼ teaspoon
-
- Ground nutmeg
- ¼ teaspoon
-
- Tomato paste
- 1 tablespoon
-
- Pomegranate molasses
- 1 tablespoon
-
- Light brown sugar
- ½ teaspoon
-
- Sea salt
- 1 ½ teaspoons
-
- Water
- 345 g
-
- Dried yeast
- 1 ½ teaspoons
-
- Sugar
- ½ teaspoon
-
- All purpose flour
- 480 g
-
- Olive oil
- 1 teaspoon
-
- Greek yogurt
- 300 g
-
- Tahini
- 50 g
-
- Pine nuts
- as needed
Tools
-
Oven
-
Rolling pin
-
Cooking Chef XL
-
Cooking chef xl bowl
-
Medium bowl
-
Small bowl
-
Lightly floured surface
-
Baking tray - large
-
Step preview
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 2
- Then add ground lamb to the Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 4 min, 130°C, Stir 2
- Then add allspice, ground coriander, ground cinnamon, black pepper, ground cumin, ground cloves and ground nutmeg to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 2 min, 120°C, Stir 2
- Then add tomato, tomato paste, pomegranate molasses, light brown sugar and sea salt to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 3 min, 130°C, Stir 2
- Then add fresh parsley to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 1 min, 120°C, Stir 1
- Transfer lamb to medium bowl
- Set aside and let cool
- Refrigerate in fridge until needed
- Add water, dried yeast and sugar to a clean small bowl
- Stir until combined then set aside - 5 min
- Clean Cooking Chef bowl
- Attach the Dough Tool
- Add all purpose flour and sea salt to the Cooking Chef XL Bowl
- Transfer yeast mixture to Cooking Chef XL Bowl
- Mix with splashguard fitted until mixture comes together - 30 sec, Speed Min
- Mix with splashguard fitted - 1 min 30 sec, Speed 1
- Add water to the Cooking Chef XL Bowl slowly while machine is running
- Mix with splashguard fitted until dough forms - 5 min, Speed 1
- Remove the Dough Tool
- Transfer the dough to a work surface
- Shape into a ball
- Add olive oil to the Cooking Chef XL Bowl
- Transfer the dough ball back into the Cooking Chef XL Bowl
- Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
- Pre-heat oven - 220°C
- Transfer dough to lightly floured surface
- Divide into 4 equal pieces
- Shape into balls
- Roll out into a circle
- Transfer dough to baking tray
- Remove the lamb mixture from the fridge
- Transfer lamb to dough
- Bake - 15 min, 220°C
- Remove from oven and let cool
- Add greek yogurt and tahini to a clean small bowl
- Mix until combined
- Drizzle bread with yogurt
- Sprinkle with pine nuts
- Serve with lemon