Lahm bi ajeen Lebanese lamb flatbreads
Thin, crisp flatbreads topped with spiced lamb, tomato and pomegranate molasses. Eat with a squeeze of lemon.
- Time1 hr
- LevelMedium
- Costabout £1.40 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, salt, water and oil into a dough. Knead for 5 minutes, then cover and rest for 30 minutes.
30 min - 2
Heat the oven to 240°C (220°C fan) with two baking trays inside.
- 3
Mix the lamb, tomatoes, onion, red pepper, pomegranate molasses, spices, salt and oil by hand. Squeeze out any extra juice.
- 4
Divide the dough into 8 balls and roll each one very thin, about 15 cm across.
- 5
Spread a thin layer of topping to the edges on each. Slide onto the hot trays.
- 6
Bake for 8 to 10 minutes until the edges are crisp and the lamb is cooked through. Serve with lemon wedges.
9 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
