Lahm bi Ajin (Lahmacun): The Original Recipe
Lahm bi ajin is a thin yeasted dough topped with minced meat cooked with onion, garlic, tomato and spices, then baked at 220°C for 10–12 minutes until golden and crisp. The dough has to be rolled very thin.
- Prep
- 24 min
- Cook
- 12 min
- Total
- 36 min
- Calories
- 290
Photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). — CC BY-SA 3.0 · Wikimedia Commons
Lahm bi ajin is one of the best-known dishes in both Arab and Turkish cooking: a paper-thin base topped with spiced minced meat. It's served at gatherings and works equally well as a fast, satisfying family meal. Here's how to make it at home, step by step.
Method
-
1
The dough
In a large bowl, mix the yeast and sugar with the warm water and leave for ten minutes until it activates. In another bowl, combine the flour and salt, then add the yeast mixture gradually along with the oil and start kneading. Knead well for ten minutes until smooth and elastic. Cover with a damp cloth and leave somewhere warm for an hour, or until doubled in size.
-
2
The topping
In a pan over medium heat, warm the olive oil and cook the chopped onion until golden. Add the garlic and cook for a minute until fragrant. Add the minced meat and cook, breaking it up, until browned and cooked through. Add the mixed spice, black pepper, salt and chopped tomatoes. Leave it on the heat for ten minutes until the tomato has been absorbed and the mixture is fairly dry. Stir in the toasted pine nuts at this point if you're using them.
-
3
Shaping
Once the dough has risen, divide it into balls about the size of an egg. On a lightly floured surface, roll each ball into a thin circle. Spread a portion of the topping evenly over each one, leaving the edges bare — that's the traditional look.
-
4
Baking
Heat the oven to 220°C. Put the lahm bi ajin on a lined baking tray. Bake for 10–12 minutes, until the base is golden and crisp. Turn the grill on for the last minute if you want extra colour on top.
⏱ 12 min 🔥 220°C
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Tips that actually matter
- Use lean mince if you want a lighter result.
- Roll the dough properly thin — that's what makes it crisp rather than bready.
- If you'd rather cut down on fatty meat, add chopped vegetables such as red pepper or parsley to the topping.
- Tahini or yoghurt on the side works very well with it.
What is lahm bi ajin?
Lahm bi ajin is a thin dough topped with minced meat seasoned with onion and spices, then baked in the oven until golden and crisp. It is loved for its wonderful taste, which brings together fresh ingredients and well-balanced flavours.
Ways to serve lahm bi ajin:
- A main meal or a light bite at lunch or dinner.
- It can be served at special occasions or as part of the menu at parties.
- A filling quick meal for guests or the family.
Why is lahm bi ajin special?
- It is simple to make with basic ingredients you can find anywhere.
- The rich flavours and the combination of spiced meat and thin dough make it irresistible.
- You can customise it to your taste by adding ingredients such as vegetables or nuts.
Lahm bi ajin is easy and rewarding, and it's a dish worth making for family or friends. Use good spices and you'll get the genuine flavour of the Turkish and Levantine original.
People also ask
Can I use something other than minced beef?
Yes — minced chicken or lamb both work, depending on what you prefer.
Can I store lahm bi ajin?
Yes, freeze them after baking and reheat in the oven when you want them — they come back close to fresh.
Can I make the dough in advance?
Yes, the dough keeps in the fridge for two days. Shape and top it when you're ready to bake.
Cook mode
Lahm bi Ajin (Lahmacun): The Original Recipe
-
1
The dough
In a large bowl, mix the yeast and sugar with the warm water and leave for ten minutes until it activates. In another bowl, combine the flour and salt, then add the yeast mixture gradually along with the oil and start kneading. Knead well for ten minutes until smooth and elastic. Cover with a damp cloth and leave somewhere warm for an hour, or until doubled in size.
-
2
The topping
In a pan over medium heat, warm the olive oil and cook the chopped onion until golden. Add the garlic and cook for a minute until fragrant. Add the minced meat and cook, breaking it up, until browned and cooked through. Add the mixed spice, black pepper, salt and chopped tomatoes. Leave it on the heat for ten minutes until the tomato has been absorbed and the mixture is fairly dry. Stir in the toasted pine nuts at this point if you're using them.
-
3
Shaping
Once the dough has risen, divide it into balls about the size of an egg. On a lightly floured surface, roll each ball into a thin circle. Spread a portion of the topping evenly over each one, leaving the edges bare — that's the traditional look.
-
4
Baking
Heat the oven to 220°C. Put the lahm bi ajin on a lined baking tray. Bake for 10–12 minutes, until the base is golden and crisp. Turn the grill on for the last minute if you want extra colour on top.
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