Ramadan Recipe Series Episode 2 - Lahmajeen

Ingredients

• 1 cup Warm Water (around 110°F (43°C) to activate yeast)
• 2 tsp Active Dry Yeast (Proofed in warm water)
• 1 tsp Salt (Fine sea salt)
• 3 cups All-Purpose Flour (Sifted)
• 2 tbsp Olive Oil (Extra‑virgin, for dough)
• 1/2 cup Plain Yogurt (Full‑fat, adds tenderness)
• 200 g Ground Beef (80% lean)
• 200 g Ground Lamb (Fresh, finely minced)
• 2 medium Tomatoes (Finely diced)
• 1 large Red Bell Pepper (Seeded and diced)
• 1/4 cup Fresh Parsley (Chopped)
• 3 cloves Garlic (Minced)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Paprika (Sweet or smoked)
• 1/2 tsp Cinnamon
• 1 tbsp Pomegranate Molasses (Adds sweet‑tart depth)
• 2 tbsp Tomato Paste
• 2 tbsp Milk (For brushing edges (or use egg wash))
• 2 tbsp All-Purpose Flour (for dusting) (Lightly dust work surface)

Instructions

1. Activate Yeast

   In a large mixing bowl, combine warm water (110°F) with the active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Make the Dough

   Add salt, flour, olive oil, and yogurt to the yeast mixture. Mix until a shaggy dough forms, then knead by hand for about 8 minutes until smooth and elastic.

   Time: PT10M

3. First Rise

   Cover the bowl with a clean kitchen towel and let the dough rest in a warm place until it doubles in size, about 1 hour.

   Time: PT1H

4. Prepare the Meat Filling

   While the dough rises, dice the tomatoes, red bell pepper, and parsley. Mince the garlic. In a separate bowl, combine ground beef, ground lamb, diced vegetables, garlic, cumin, coriander, paprika, cinnamon, pomegranate molasses, and tomato paste. Mix thoroughly until evenly incorporated.

   Time: PT15M

5. Preheat Oven

   Place a rack in the middle of the oven and preheat to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

6. Shape the Flatbreads

   Lightly flour a clean work surface. Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a thin circle, about 8‑inch diameter.

   Time: PT10M

7. Add Filling and Edge Wash

   Place each rolled dough onto a parchment‑lined baking sheet. Spread a generous layer of the meat mixture over the surface, leaving a 1‑inch border. Brush the exposed border with milk (or egg wash) for a golden finish.

   Time: PT5M

8. Bake

   Bake in the preheated oven for 18‑20 minutes, or until the edges are golden brown and the meat is cooked through.

   Time: PT20M

   Temperature: 425°F

9. Cool and Serve

   Remove the flatbreads from the oven, let them cool on a wire rack for 5 minutes, then cut into wedges and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of All-Purpose Flour: Bread flour
• Instead of Olive Oil: Vegetable oil
• Instead of Plain Yogurt: Greek yogurt (same amount)
• Instead of Ground Beef: Ground turkey
• Instead of Ground Lamb: Ground beef (increase amount)
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Fresh Parsley: Cilantro
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Pomegranate Molasses: Balsamic reduction (1 tbsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Milk: Egg wash (1 egg beaten)

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon or Dough Hook
• Measuring Cups and Spoons
• Rolling Pin
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Oven
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Activating the yeast properly (step 1).
• Kneading the dough until smooth and elastic (step 2).
• Allowing the dough to double in size (step 3).
• Mixing the meat filling thoroughly with spices and pomegranate molasses (step 4).
• Brushing the edges with milk or egg wash for a golden crust (step 7).
• Baking until the meat reaches a safe internal temperature (step 8).

Chef Tips from the Video

• For extra flavor, toast the spices (cumin, coriander, paprika) briefly in a dry pan before adding to the meat.
• A drizzle of extra pomegranate molasses on the finished flatbread adds a beautiful glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Not recommended; flatbread may become soggy and meat unsafe.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before shaping.
• The meat filling can be cooked fully, cooled, and stored in the fridge for up to 2 days; add it to the flatbread just before baking.

Frequently Asked Questions