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AppetizersSide Dish

Lahm bi Ajeen (لحم بعجين) Pan Style

Prep20 min
Cook5 min
Total25 min
Servings6
DifficultyEasy
Ingredients
  • 1 lbs minced meat (beef or lamp or both)
  • 1 small red onion (finely chopped)
  • 1 egg
  • 3 tablespoon bread crumps
  • 1 tablespoons 7 spices
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon sumac
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • salt to taste
  • 6 tortillas

Instructions

  1. 1

    In a bowl, combine the minced meat with your spices, one egg, finely chopped onion, and breadcrumbs. Mix everything thoroughly by hand until it becomes a smooth, paste-like consistency. This step is important don’t rush it.

  2. 2

    Take your tortillas (any size you prefer) and spread a generous layer of the meat mixture evenly over one side. Be generous, because the meat will shrink as it cooks.

  3. 3

    Lightly oil a pan (or use cooking spray). Place the tortilla meat-side down into the hot pan and press it gently so it makes full contact.

  4. 4

    Cook for about 1-2 minutes, then flip it and cook the other side for another 2 minutes, until the tortilla is golden and crispy.

  5. 5

    Remove from the pan and let it rest for about a minute—just enough so you can roll it easily like a burrito. Repeat with the remaining tortillas.

  6. 6

    Serve hot with plain yogurt on the side. Simple and traditional don’t overcomplicate it.

Chef's Notes

The concept of: flatbread + meat topping + oven baking goes all the way back to ancient Mesopotamia and the Fertile Crescent (modern Iraq, Syria, surrounding regions). People were already: Baking bread in clay ovens Adding minced meat, herbs, and fat on top So in reality, lahm bi ajeen is a descendant of some of the earliest “pizza-like” foods in human history.

Tags

AppetizerSide Dishdeliciouslahm bi ajeenyogurt