Meat on dough. That's the literal translation of this magical food in Arabic which is called Lahm Bi Ajeen in Iraq, and known as Sfiha in the Levant. You may have also heard it called "Lahmacun" in Turkish. If you haven't had this yet, you're seriously missing out! And if you have, well then you know how addictive it can be. Lahm Bi Ajeen or Sfiha is made with the perfect mixture of ground beef (or lamb), veggies and spices on soft dough, baked to perfection. A middle Eastern classic! I love mine with a cup of tea for breakfast lunch or dinner.
How to make Lahm Bi Ajeen / Sfiha
Although it can seem intimidating, it's actually quite easy to make. You simply make the meat mixture, then make the dough. I have a really easy method for the dough too! Here's how you do it:
- Prepare the dough. I use a stand mixer to make the dough which makes it so much easier. I prefer a moist dough for Lahm Bi Ajeen as it will yield a soft texture, and I add nigella seeds for a great flavour. The key with making the dough is to gradually add the water and test it using your fingers. If it's too moist, you can add more flour, a few tablespoons at a time, and if it's too dry, simply add a bit more water until you reach the right texture.
- Prepare the meat mixture. Here you can use ground beef or lamb, and I would avoid extra lean meat since you want some fat in there. Finely dice the onions and parsley, and add all the spices, tomato paste, tomato sauce and pomegranate molasses. Mix it up using your hand. You can also use a food processor to chop the onions and parsley, just be sure to only pulse it a few times so it doesn't release too much liquid
- Roll out the dough. Here you have a few options. You can make small circles which are best if you're serving it as an appetizer. Or you can make medium sized circular pieces, served as a meal. Finally, you can also speed up the process a lot more by simply rolling out the dough to fit your pan and then cut the pieces into squares once they're baked. This is what I do make I make it for my family because it takes me a fraction of the time.
- Add the mixture on top. For this step, make sure you use your fingers and spread out the meat to a medium layer. Using your fingers helps the meat adhere to the dough well and you can also control the amount better versus using a spoon.
- Bake and broil. Baking the Lahm Bi Ajeen is a fast process. I usually place it on the bottom rack and bake the bottom of the dough for 5-7 minutes until lightly golden (I check it using a spatula), then move the tray to the top rack and broil for 3-4 minutes until the meat is fully cooked. When broiling, keep a close eye on it as the edges to the Lahm Bi Ajeen can easily burn, and don't place the rack too close to the broiler.
Watch me make it:
How to store and freeze Lahm Bi Ajeen / Sfiha
This is also the type of food I can make a big batch of and freeze to eat throughout the month, or in preparation for a big dinner party. Whenever I end up staying late at work or don't manage to meal prep on the weekends - this Lahm Bi Ajeen saves my life! Here's the best way to store them:
- While in the process of baking, make sure that as soon as they come out of the oven and cool down for 5 mins, they are placed in a large tray and covered with a towel. The heat within will keep them moist and will ensure they stay soft. Leaving them uncovered will dry out the dough.
- Once you're finished baking, remove a certain amount that you'll be eating over the next 3-4 days and place in an airtight container, storing it in the fridge
- The rest of the Lahm Bi Ajeen can be stored in the freezer. Do this by laying them in one layer on a tray lined with wax paper. Add more layers on top as long as there is wax paper between each layer. Cover the tray in a plastic bag. Freeze for 4-5 hours until they are fully frozen. If you are short on freezer space, you can then remove the frozen pieces and simply pop them into a bag (once they are frozen they will not stick to each other) and get rid of the tray.
How to serve Lahm Bi Ajeen / Sfiha
Lahm Bi Ajeen is usually served as an appetizer for large dinner parties, and shaped into small circles for this purpose. You can also serve it as a meal on its own with lemon wedges on the side. Squeeze a bit of lemon on top and enjoy. You can also eat it for breakfast with a cup of tea. It's such a versatile dish.
If you make this recipe, I'd love to hear what you think! Leave me a review below or share your remakes with me on Instagram!
For more Middle Eastern recipes, check out:
Lahm Bi Ajeen / Sfiha
Lahm Bi Ajeen or Sfiha is an Authentic Middle Eastern Flatbread made with perfectly spiced beef and a delicious soft dough. It's a must try.
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Servings: 35 small pieces or 10 medium pieces
Ingredients
For the Dough
- 6 cups flour
- 2.5 tbsp sugar
- 3 tablespoons instant yeast
- 1 tablespoons salt
- 2 tablespoons nigella seeds optional
- ½ cup vegetable or olive oil
- ½ cup yoghurt
- 2-3 cups water approximately - depends on your flour
For the Filling
- 1.5 lbs lean ground beef
- 3 onions finely diced
- 1 small bunch parsley finely diced
- ½ can tomato paste approx. 200 ml
- ½ can tomato sauce approx. 200 ml
- 1 tablespoon pomegranate molasses
- ½ tablespoon black pepper
- 1 tablespoon salt
- ½ tablespoon curry powder
- 1 tablespoon allspice powder
- ¼ tablespoon cinnamon powder
Instructions
For the Dough
- 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.
- 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).
- Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few minutes.
- Then add the water and yeast mixture and continue to mix on medium speed.
- Slowly and gradually add the yogurt plus the 2 remaining cups of water and continue to knead for at least 5 to 7 minutes.
- 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.
- 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 Filling
- Preheat your oven to 450F and start by finely dicing the onion and parsley.
- 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.
- Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet.
- Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.
- Lightly flour the pans and lay the dough on the pan carefully.
- 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.
- Place it in the oven at 450F on bake for approx 7-10 mins. 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.
- Enjoy with a squeeze of lemon and a cup of tea!
Notes
Storage instructions: Once the Lahm Bi Ajeen are out of the oven, allow them to cool for a few minutes on a plate/tray, then ensure you cover them with a plastic bag so they stay soft (otherwise they will dry out and harden). For storing them in the freezer, lay them on a flat sheet in one layer (don't overlap any pieces) with parchment paper between each layer and put them in the freezer. Once frozen, you can then take the pieces off the flat sheet and put them in a plastic bag and close.
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Turned out amazing!
Soooo worth the effort to make and delicious beyond description.
So glad you enjoyed it Donna! I tend to agree. 😉
Omg the best laham ib ajeen recipe! I loved this so much and the family did too. I thought I’d be able to freeze some but ended up eating most of it!
That's usually what happens with me too Huda! I'm so glad you enjoyed it 🙂
Tried these and loved them! Loving all the recipes so far and looking forward to trying more. Great recipe. I made a few batches and froze some for later. What’s the best way to reheat the frozen ones? Thanks!
Hi Anam! So glad to hear you enjoyed them. Preheat them in the oven, laying in one later on a sheet pan just until warm. Make sure they are covered when taken out of the oven 🙂
I will be making this tomorrow. I happen to have every ingredient on hand which is RARE LOL 😂
Anyway, Do you recommend beef or lamb for authentic flavor?
Thanks
I have always been intimidated by lahmet ajeen and scared to give it a try (specially the dough). But, given that I pretty much tried almost all of the recipes on the blog, i said i must give it a go and it was sooo delicious!! The steps are so easy to follow, and the house smelled amazing afterwards! Thank you so much Amina!
First time making this dish and WOW! So delicious and easy to make. I subbed in ketchup for tomato sauce and garam masala instead of curry powder & all spice. Also added a bit of chopped garlic. Thank you for sharing this wonderful recipe! I will def be making this again soon.
That's so wonderful to hear! love all your substitutions too! Thanks for the feedback 🙂
I really didn’t know what I was missing in life until I made these. It has quickly become a favorite and perfect for lunches!
I feel the same way about them, haha! Thanks for the review Hamna - appreciate it!
It's basically a pizza
That's right!
I am glad I found this blog, I had been craving for a good LAHM since a while now, this recipe is nothing short of amazing, easy to follow and tastes absolutely close to home for me! This has become my go to recipe for the future, THANK YOU SO MUCH for sharing your expertise with us and making it all the more easier. just btw I closely watched the igtv and tried doing exactly how it was dictated. Missed out on the pomegranate molasses since it wasn’t available but it still tasted phenomenal
Thank you so much for the lovely review! I'm so glad you enjoyed it and you're very welcome! 🙂
This is so delicious! The nigella seeds are a great addition. My kids couldn't stop eating them. I used a mixture of ground lamb and beef.
I'm so glad to hear this Florie! These are definitely popular with my kids too. Thanks for the feedback! 🙂
Okay. Now I'm regretting looking through your recipes.
Literally. Drooling.
My. Keyboard. Is. Ruined!
Riz - you make me laugh! Hope your keyboard has been restored. Thanks for your awesome commentary!
My family and I absolutely loved this. I made a double batch so I can freeze half, but let me tell you, none of them made it to the freezer! They were a hit with guests, and a hit with the kids. I sprinkled chilli flakes over half befpre baking to add some heat n they were just perfect. That squeeze of lemon really throws it over the top. Highly recommend ????????
Thank you so so much for the kind review! So glad you and the family enjoyed them! 🙂
I used half pomegranate molasses and half hot pepper paste and put the meat mixture in my fatayer instead - so good! Soooo tender!
Yum love the hot pepper paste addition! Need to try it too. Thank you so much Amanie!