September 2011

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I tend to make the individual dough circles slightly thicker than the ones with Zaatar because I think it suits the minced meat topping. However, this is a personal preference, therefore, it is up to you.

Makes about 8 medium ones or 6 (if you prefer them slightly thicker)


For the dough:

Follow the same amount and instructions as the ones for Manaeesh bi Zaatar

For the topping

  • 240g/ 8½ oz minced lamb
  • Salt to taste & freshly milled black pepper
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 or 2 chillies (depending how hot you like it) finely chopped (optional)
  • 1 tbsp lemon juice
  • 2 tbsp pine nuts (optional)

To serve

  • Lemon wedges
  • Pickled cucumbers cut into thin slices (optional)
  • Plain yoghurt (optional)


    1. Prepare the bread dough as for Manaeesh bi Zaatar
    2. As for the topping, except for the pine nuts, thoroughly mix all the ingredients until well combined, you may need to use your hands to achieve that. Taste and adjust if necessary. Keep aside until the dough is ready to bake.
    3. When the resting time for the dough circles is up and they are ready to bake, uncover them and dimple the surface of each one with your fingertips to prevent it from puffing up during baking. Cover generously the top of each dough circle with the meat mixture leaving about 1cm / ½ inch gap around the edges. If you are using pine nuts, scatter a few on each circle, pressing down gently with the back of a spoon. Next, slide the dough circles with their baking parchment onto the hot baking sheets, you may need to do them in batches. You have to be quick when you open the oven, as it is very important to maintain the same temperature all the time.
    4. Bake for about 8 minutes, the edges should be slightly golden and the top bubbling hot with the pine nuts turning a golden brown colour. Transfer to a wire rack and serve hot or warm.

NB. Lahm b’Ajeen freezes well.