This dish has many names (laham b’ajeen, lahmajun, lahmajoun) and forms (flat or folded pockets). But it’s easily recognized by its unique flavors: tart and savory.
People often liken this dish to “A Syrian Pizza” but I scoff at this. These are meat pies. They are small and often served as an appetizer.
This is the recipe my Grandma, Badrieh Saydjari, taught me when I was a young girl. I remember her making this dish multiple different ways but this form was my favorite. It’s been tweaked over the years based on our family’s taste preferences, which makes it a truly authentic Saydjari dish (so don’t fuss at me if it differs from traditional recipes).
The key ingredient in Lahm Bi-Ajeen is pomegranate molasses. No substitutions allowed with this one. The other secret is to bake the pies at a very high temperature (500 degrees Fahrenheit) to get a very crispy pie that holds its form.
Ingredient List: yeast, sugar, water, flour, salt, pepper, allspice, cinnamon, pomegranate syrup, ground beef, onion, garlic, pine nuts
Pie Dough
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1 1/2 cups water
- 3 cups all purpose flour
- 3/4 teaspoon salt
Instructions
- Proof the yeast: Warm one cup of water and add 1/2 tsp of sugar and 1 1/2 tsp of active drive yeast. Wait for the yeast to react (2-5 minutes)
- Prepare the flour: In a medium bowl, mix together 3 cups of flour and 3/4 tsp salt until combined.
- Knead the dough: Slowly add the yeast mixture to the flour and mix with your hands. Add additional flour as needed until the right dough consistency is reached. The dough should be smooth and not sticking to the sides of the bowl. Continue to knead with your hands for 3-5 minutes.
- Rest the dough: Cover the bowl with your dough with a damp towel. Leave in a warm area of the kitchen and let rise for several hours until the dough has doubled in size.
Meat Mixture
Ingredients
- 1 pound lean ground beef
- 1 onion, finely minced
- 3 cloves garlic
- 3 tablespoons pomegranate molasses
- 1 tablespoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Mince the onion & garlic: Add one medium onion and 3 cloves of garlic to a food processor and pulse until the mixture is finely diced. Alternatively, you can cut by hand, but you want the mixture very finely minced so it can combine with the meat in a uniform consistency
- Measure the spices: Combine the allspice, cinnamon, salt, and pepper in a small bowl and set aside.
- Prepare the mixture: Add the ground beef to a medium bowl and pat dry with a paper towel. Add the minced onion and garlic, spices, and 3 tablespoons of pomegranate molasses to the bowl and use your hands to mix until it’s well combined and uniform in texture
Pie Assembly
Instructions
- Roll the pie dough: Once the dough has risen, remove it from the bowl and place it on a well-floured surface. Divide the dough into 8 equal pieces and shape it into balls. Roll each ball out into a thin, flat disk. Tip: if you are having difficulty rolling the dough, sprinkle with additional flour to keep it from sticking
- Assemble the pies: Divide the meat mixture into 8 equal portions. Spoon the mixture onto each pie disc and spread it in a thin, even layer. Sprinkle the tops of the pies with pine nuts.
- Bake the pies: Preheat the oven to 500 degrees Fahrenheit. Place assembled pies on a cookie sheet an inch apart from each other. Bake the pies in the oven for 8-10 minutes or until the meat is fully cooked and the pie dough is a golden brown color.