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–+ servings

Lahmajeen Fatayer

Picture a crispy yet fluffy thin-like pizza bread topped with minced meat that's seasoned to perfection and packed with veggies! Whether you call it lahmajeen, lahmacun, sfeeha, meat pie, or pide, it is delicious in every way, shape, and form!
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Yields12 servings
Print Recipe Pin Recipe
Servings12 servings

Ingredients

DOUGH

  • 2 2/3 cups all-purpose flour, more as needed
  • 1/2 tablespoon salt
  • 1/2 tablespoon instant yeast
  • 1 cup lukewarm water
  • 1/2 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 tablespoons plain yogurt

BEEF FILLING

  • 1 pound ground beef, 80/20
  • 1 red bell pepper, chopped
  • 2 roma tomatoes, diced
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon garlic, minced
  • 2 jalapeños, seeds removed and diced
  • 2 to 3 teaspoons Aleppo pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses, optional

ASSEMBLY

  • milk or heavy cream, for brushing the dough
  • additional flour, as needed

Instructions 

MAKE THE DOUGH

  1. Add the all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt to a large mixing bowl.
  2. Bring the dough together using a hook attachment on a stand mixer or a wooden spoon/rubber spatula. You can also knead it by hand. Knead together for 2 to 3 minutes until you have a soft, elastic dough. It should be a bit sticky but not difficult to handle. If it is too sticky, add a tablespoon of flour as needed.
  3. Transfer the dough to a greased bowl, cover it, and let it rest in a warm place for an hour or until double in size.

MAKE THE MEAT FILLING

  1. To a large mixing bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, jalapeños, chili powder, cumin, coriander, allspice, salt, black pepper, onion powder, salt, tomato paste, and pomegranate molasses.
  2. Combine together and set aside.

ASSEMBLY & BAKING

  1. Preheat oven to 475°F.
  2. After an hour, punch down the dough and divide it into 12 equal portions, pinching each piece into a tight ball. Generously flour the dough balls.
  3. Stretch each piece out into a very thin circle, adding flour as needed.
  4. Add a generous amount of beef filling to cover the whole circle and press down well so the meat sticks to the dough.
  5. Transfer to a baking sheet lined with parchment paper. Brush the edges with milk or heavy cream. Repeat with the rest.
  6. Bake in the oven for 10 to 12 minutes until golden brown on the edges.
  7. Take out of the oven, allow to cool for a few minutes, and then enjoy warm!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!