Lahm Bi Ajeen (Levantine Meat Manakish)

Name: Lahm Bi Ajeen (Levantine Meat Manakish)
Prep time: 54 min
Cook time: 12 min
Total time: 1 h 6 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting; 2 tsp (6 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1⅓ cups (315 ml) water, warm, about 105°F (40°C); 4 tbsp (60 ml) extra-virgin olive oil, plus a little for greasing the bowl; 1 lb (450 g) ground lamb, not too lean (about 15–20% fat), cold from the fridge; 1 large (about 7 oz) (200 g) ripe tomato, cored, finely diced (¼-inch/6 mm), seeds included; 1 medium (about 5 oz) (150 g) yellow onion, peeled and coarsely grated; 1 tsp (6 g) fine sea salt, divided: ½ tsp for the vegetables, ½ tsp for the mixture; 2 tbsp (40 g) pomegranate molasses; 1 tbsp (16 g) tomato paste; 1 tsp (3 g) Aleppo pepper flakes; 1 tsp (2½ g) ground allspice; ¼ tsp (0.6 g) ground cinnamon; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) lemon juice, freshly squeezed; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot flatbreads (optional)

From the MyKitchenBank Kitchen

Soft, olive-oil-enriched flatbreads topped with a tangy, lightly spiced mixture of ground lamb, tomato, onion and pomegranate molasses, baked in a hot oven until the edges are golden and the meat is sizzling.

Prep: 54 min
Cook: 12 min
Wait: 1 hr 20 min
Total: 2 hr 26 min
Makes: 12 small flatbreads, about 5 inches (13 cm) each (2 per serving)

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Ingredients

6 servings

For the dough
4 cups (500 g) all-purpose flour, plus extra for dusting
2 tsp (6 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine sea salt
1⅓ cups (315 ml) water, warm, about 105°F (40°C)
4 tbsp (60 ml) extra-virgin olive oil, plus a little for greasing the bowl
For the topping
1 lb (450 g) ground lamb, not too lean (about 15–20% fat), cold from the fridge
1 large (about 7 oz) (200 g) ripe tomato, cored, finely diced (¼-inch/6 mm), seeds included
1 medium (about 5 oz) (150 g) yellow onion, peeled and coarsely grated
1 tsp (6 g) fine sea salt, divided: ½ tsp for the vegetables, ½ tsp for the mixture
2 tbsp (40 g) pomegranate molasses
1 tbsp (16 g) tomato paste
1 tsp (3 g) Aleppo pepper flakes
1 tsp (2.5 g) ground allspice
¼ tsp (0.6 g) ground cinnamon
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lemon juice, freshly squeezed
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
To finish
1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot flatbreads (optional)

Equipment (8)

Large mixing bowl
Stand mixer with dough hook (optional; you can knead by hand)
2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
Fine-mesh sieve
Box grater
Instant-read thermometer
Kitchen scale

Steps

Before you start

Plan on about 2½ hours start to finish; most of it is hands-off rising and resting.
Keep the lamb refrigerated until you mix the topping; there is no need to bring it to room temperature, and it is safer to keep it cold.
Measure flour by weight if you can; scooped cups can pack heavily and make the dough dry.
Position two oven racks in the upper and lower thirds before you preheat.

1
Mix the dough
- In a large bowl or stand mixer bowl, whisk the flour, instant yeast, sugar and dough salt together.
- Add the warm water and 4 tbsp (60 ml) olive oil.
- Stir with a wooden spoon or the dough hook on low speed for about 2 minutes, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour left; dough is shaggy and sticky.
Tip: Water hotter than about 120°F (49°C) can damage the yeast; it should feel comfortably warm, not hot.
2
Knead until smooth
- Knead on a lightly floured counter for 8–10 minutes by hand (or 6–7 minutes on medium-low with the dough hook).
- The dough should be soft and slightly tacky.
- Add flour only 1 tbsp at a time if it sticks stubbornly to your hands.
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Ready when: Dough is smooth and elastic and springs back slowly when poked with a finger.
Tip: Resist adding too much flour; a soft dough gives tender manakish.
3
First rise
- Shape the dough into a ball and place it in a large bowl brushed lightly with olive oil, turning once to coat.
- Cover with a damp towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
- Make the topping while it rises.
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Ready when: Dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, allow up to 90 minutes.
4
Make the topping
- Toss the grated onion and diced tomato with ½ tsp of the salt in a fine-mesh sieve set over a bowl.
- Let drain for 15 minutes, then press firmly with a spoon or squeeze in a clean towel to remove as much liquid as you can.
- Only now take the lamb from the fridge.
- In a bowl, combine the drained vegetables with the cold lamb, pomegranate molasses, tomato paste, Aleppo pepper, allspice, cinnamon, black pepper, remaining ½ tsp salt, 2 tbsp olive oil, lemon juice and parsley.
- Mix with your hands for about 1 minute until evenly combined and spreadable like a thick paste.
- Cover and refrigerate until needed.
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Ready when: Mixture is thick, cohesive and not watery; a spoonful holds its shape.
Tip: Squeezing out the vegetable juice is the key to a crisp-bottomed, non-soggy flatbread.
5
Divide and restOven 475°F / 245°C
- Punch down the risen dough and turn it onto a lightly floured counter.
- Divide into 12 equal pieces of about 75 g (2⅔ oz) each.
- Roll each piece into a smooth ball by cupping it under your palm and rotating on the counter.
- Arrange the balls on a floured surface, 2 inches (5 cm) apart, and cover with a damp towel for 15 minutes.
- During this rest, line two baking sheets with parchment and preheat the oven to 475°F (245°C) with racks in the upper and lower thirds.
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Ready when: Balls are puffy and soft, and spring back only slowly when pressed.
Tip: Weighing the pieces ensures all the flatbreads bake at the same rate.
6
Shape and top
- Press each ball into a flat disc with your fingertips, then roll or stretch it to a 5-inch (13 cm) round about ¼ inch (6 mm) thick.
- Place 6 rounds on each prepared sheet, spaced about 1 inch (2.5 cm) apart.
- Using the back of a spoon, spread about ¼ cup (60 g) of the topping evenly over each round, leaving a ½-inch (1.5 cm) border bare.
- Press the topping down gently with your fingertips so it adheres to the dough.
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Ready when: Each round is evenly covered with a thin, even layer of topping, with a clean border.
Tip: Keep the topping layer thin; a thick layer stays raw in the center and makes the dough soggy.
7
Bake the manakishOven 475°F / 245°C
- Place both sheets in the 475°F (245°C) oven, one on the upper rack and one on the lower.
- Bake for 10–12 minutes, swapping the sheets top to bottom and rotating them front to back after 5 minutes.
- The lamb should reach 160°F (71°C) when checked in the center of one topping with an instant-read thermometer.
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Ready when: Edges are golden brown, the underside is lightly browned, and the topping is sizzling, darkened and cooked through (160°F / 71°C).
Tip: If the bottoms brown before the tops are done, move that sheet to the upper rack for the last 2 minutes.
8
Cool briefly and serve
- Remove the sheets from the oven.
- If you like, brush the hot dough borders lightly with the finishing olive oil.
- Let the manakish rest on the sheets for 5 minutes so the topping sets, then serve warm, whole or folded in half.
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Ready when: Topping no longer slides when the flatbread is tilted.
Tip: Serve with plain yogurt, mint, sliced cucumber or pickles for a classic spread.

Good to know

Tips

Squeeze the onion and tomato thoroughly; excess liquid is the most common cause of soggy manakish.
Use lamb with some fat (15–20%); very lean meat bakes up dry on such a thin flatbread.
A very hot oven is essential for a soft interior and crisp, golden edges; don't lower the temperature.
Bake a single test flatbread first to check seasoning and adjust the rest of the topping.

Make ahead

The dough can be made through step 2, then refrigerated in an oiled, covered bowl for up to 24 hours; bring to room temperature for 45 minutes before dividing. The topping can be mixed and refrigerated up to 24 hours ahead.

Storage & reheating

Room temperature: up to 2 hours after baking. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months (bake or freeze fully cooled). Reheat from fridge in a 350°F (175°C) oven for 6–8 minutes, or from frozen for 12–14 minutes, until hot throughout.

Substitutions

ground lamb → ground beef (80/20). Milder flavor; bake to the same 160°F (71°C).
pomegranate molasses → 1 tbsp lemon juice plus 1 tbsp honey, simmered briefly. Gives a similar sweet-sour note, though less deep and fruity.
Aleppo pepper flakes → ½ tsp sweet paprika plus ¼ tsp cayenne. Approximates the mild fruity heat of Aleppo pepper.
all-purpose flour → half white whole wheat flour. Slightly denser and nuttier; may need 1–2 tbsp more water.