Lahm Bi Ajeen (Middle Eastern Pizza)

Ingredients:

For the Dough

6 cups flour  

2.5 T sugar 

3 T instant yeast 

1 T salt  

2 T nigella seeds optional  

½ cup vegetable or olive oil 

½ cup yogurt

2-3 cups water approximately – depends on your flour

Instructions

For the Dough

1. Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine.

2. Meanwhile place the instant yeast in a bowl with 1 cup of warm water (from the 3 cups total) and allow to dissolve (make sure the water is not really hot).

3. Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.

4. Then add the water and yeast mixture and continue to mix on medium speed.

5. Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.

6. The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it’s too moist add a bit of flour. A moist dough will yield a soft texture which is what you’re looking for.

7. Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.

Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!

For the topping

1 T olive oil  

1 knob of butter

1 onion, finely chopped

2 garlic cloves, finely chopped

1/2 pound finely minced lean lamb

2 T tomato paste  

1 T sugar  

2 t dried red chilli, finely chopped  

1 t dried mint  

2 t sumac  

1 bunch of flat-leaf parsley, roughly chopped

To serve

1 lemon, cut into wedges

1. For the topping, heat the olive oil and butter in a heavy-based pan.

2. Stir in the onion and garlic until soft. Leave to cool.

3. Place the lamb in a bowl and add the tomato paste, sugar, chilli, mint, and the onion and garlic mixture.

4. Season and knead the mixture. Cover and set aside. Preheat the oven to 220ºC (425ºF/Gas 7).

5. Spread over a thin layer of the meat, and bake for 15–20 minutes, until the meat is cooked.

6. Sprinkle with sumac and parsley, and serve with lemon wedges to squeeze over.  ENJOY!

Assyrian Meat Mixture

1/2 lb Lean Ground Beef

1 small Tomatoes

1/2 small Onion

1 T tomato paste  

1/2 t salt  

1/4 t black pepper  

1/4 t paprika  

1/4 t chili powder 

1. Cut the tomatoes & onions in chunks & place in a blender to puree

2. Add the tomato & onion puree, tomatoes paste & spices in the meat and mix.

3. Preheat the oven to 400F

4. Spread the meat mixture on the dough circles

5. Place in the oven for 25 minutes

Armenian Meat Mixture

For this you need

.5 pound ground beef 93% lean

1 large tomato

1/2 large size onion

1 bunches parsley

4 cloves of garlic

1/2 green bell pepper

1/2 red bell pepper

2 t tomato paste  

2 t pepper paste 

2 t salt 

1 t black pepper 

1/2 t paprika 

1/4 t chili powder  

1/4 t cayenne pepper  

1/2 teaspoons olive oil 

Iraqi

Ingredients

For the Filling

.5 lbs lean ground beef

1 onions finely diced

1/2 small bunch parsley finely diced

1/4 cup tomato paste  

1/4 cup tomato sauce 

1 t pomegranate molasses  

1/4 t black pepper  

1 t salt  

½ t curry powder  

1 t allspice powder  

¼ t cinnamon powder  

For the Filling

1. Preheat your oven to 450F and start by finely dicing the onion and parsley.

2. Then combine all the ingredients under “for the filing” together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.

3. Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.

4. Place it in the oven at 450F on bake for approx 7-10 mins.

5. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.

6. Serve with a squeeze of lemon and a cup of tea.  ENJOY!