Lahm bi ajin (Lebanese meat pizza)

Name: Lahm bi ajin (Lebanese meat pizza) recipe
Yield: 6
Ingredients: 6 pieces Lebanese bread; 4 large tomatoes, cut into thick wedges; Toum, parsley leaves & lemon wedges, to serve; 120g capsicum; 2 white onions, finely chopped; 1 bunch flat-leaf parsley, leaves picked, finely chopped; 1 tsp each seven spice (baharat spice mix) & sumac; 1kg coarse lamb mince (ask your butcher for 7 0/30 mince – 70% lean meat and 30% fat – if possible, as it helps to maintain the juiciness of the mixture); 1 red onion, sliced into rings; 62.50 ml flat-leaf parsley leaves, roughly chopped; 2 tsp sumac, plus extra to sprinkle

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by delicious. team

delicious. team

Sep 08, 2020

“This is a cheat’s kebab version of lahm bi ajin. At Jimmy’s we call it The Late Night Edition," says Simon Zalloua.

6 pieces Lebanese bread
4 large tomatoes, cut into thick wedges
Toum, parsley leaves & lemon wedges, to serve

Lamb kafta mixture

1 (120g) red capsicum, seeds removed, finely chopped
2 white onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, finely chopped
1 tsp each seven spice (baharat spice mix) & sumac
1kg coarse lamb mince (ask your butcher for 7 0/30 mince – 70% lean meat and 30% fat – if possible, as it helps to maintain the juiciness of the mixture)

Sumac onions

1 red onion, sliced into rings
1/4 cup flat-leaf parsley leaves, roughly chopped
2 tsp sumac, plus extra to sprinkle

Method

1.

For the sumac onions, place all ingredi- ents in a bowl, season to taste and mix to combine. Set aside until ready to serve.
2.

To make the kafta mixture, place the capsicum, onion, parsley, seven spice and sumac in a food processor and pulse until the mixture starts to combine. Whiz on high speed, scraping down the side occasionally, until mixture is well combined. Transfer to a large bowl with the mince and mix until well combined. Season and refrigerate until ready to use.
3.

Preheat oven to 240°C. Grease 6 large oven trays and line with baking paper.
4.

Divide kafta mixture into 6 portions. Working with 1 portion at a time, roughly spread kafta mixture over 1 piece of Lebanese bread, making sure you go all the way to the edge, and place on a prepared tray. Season and repeat with remaining kafta mixture and bread. Bake the first 2 trays for 3-5 minutes until the meat is cooked and bread is crisp. Repeat with remaining trays. Spread each pizza with a good amount of toum and top with tomato, sumac onions, parsley leaves and a good squeeze of lemon juice. Wrap it into a nice tight sandwich to serve.