This lamb pizza is awesome! If you ever had Turkish pide this is very similar. This is a Lebanese origin open face meat pie called “lahma bi ajeen” which translates into English as “Meat on dough”. In Arabic restaurants that serve this dish you will find it being called a “Lamb Pizza”. To me its more of a meat pie but I understand why its called a lamb pizza. There are no limitations to this dish and you can add whatever toppings you want but the standard is just lamb meat mix with pine nuts. Whatever name you give the meat pie or combination you try, this pizza is definitely delicious either way you name or eat it!
Easy lahma bi ajeen
- 16 oz pre-made pizza dough
- 1 pound lamb kufta or ground lamb
- 1 small Onion
- 2 Garlic cloves
- hand full Cilantro
- 1 small can tomato sauce (8 oz)
- Dash of the following for taste:
- pine nuts (enough to sprinkle a few on each piece) Pine nuts are expensive so less is fine.
- 2 tablespoons live oil
- salt & pepper to taste
- Take a pizza dough and make sure it’s thawed and risen. Heat cast iron and add 2 -3 tablespoons of olive oil. Cook chopped onions on medium heat until tender and add garlic to the onions while cooking. Mix the onion/garlic to the raw lamb and add the spices to it. Add the sauce to the meat and mix it in.
- Roll out dough and cut out dough into circles about the size of your palm. You can make them larger depending on your taste. Place dough onto wax paper and place onto baking sheet.
- Spread the meat on top of the dough and add pine nuts. Bake in the oven at 425 for 15 minutes. Watch your oven, as different ovens cook differently. You may want to cook at 400 instead.
Categories: Middle Eastern Food