Lahm bi Ajeen

🥘 Ingredients

• all-purpose flour 3 cups
• instant yeast 1 ½ tsp
• fine sea salt 1 ½ tsp
• olive oil 2 Tbs
• warm water 1 cup
• ripe tomatoes 2
• yellow onion 1 medium
• kosher salt 1 tsp
• ground lamb 12 oz
• pomegranate molasses 1 Tbs
• tomato paste 1 Tbs
• ground allspice 1 tsp
• Aleppo pepper 1 tsp
• ground cinnamon ¼ tsp
• pine nuts 2 Tbs

1. 1

   Knead all-purpose flour , instant yeast , fine sea salt , olive oil and warm water 8 min to a firm, smooth dough, then 1 ½ hr covered until doubled.
2. 2

   Salt ripe tomatoes and yellow onion with kosher salt and 20 min in a sieve, pressing at the end.
3. 3

   Work ground lamb , pomegranate molasses , tomato paste , ground allspice , Aleppo pepper , ground cinnamon and pine nuts into @&( timer until it is a spreadable paste rather than a mince.
4. 4

   Roll @&( timer into eight rounds barely thicker than paper and spread @&( timer over each one right to the rim in a thin, even film.
5. 5

   Bake @&( timer on a hot baking steel in the oven at 500°F (260°C) 8 min , until the edges blister and the meat has just lost its raw colour.