Lahm bi Ajeen / Sfiha (Small Meat Flatbreads)

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the meat mixture.

Olive oil: Adds richness to the dough, making it more pliable and flavorful.

Water: Used to bring the dough together and achieve the right consistency.

Ground lamb: The primary protein for the meat mixture, offering a rich and savory taste.

Onion: Adds sweetness and depth to the meat mixture.

Tomato paste: Provides a tangy base and helps bind the meat mixture.

Allspice: A key spice that adds warmth and complexity to the flavor profile.

Black pepper: Adds a hint of heat and enhances the overall flavor.

Pine nuts: Optional, but they add a delightful crunch and nutty flavor.

When preparing the dough, ensure that the water is warm but not hot, as this helps activate the gluten in the flour and makes the dough more pliable. Kneading the dough for the full five minutes is crucial to develop the right texture, resulting in a smooth and elastic base for your flatbreads. When spreading the meat mixture on the dough circles, make sure to leave a small border around the edges to prevent the topping from spilling over during baking. This will also help the flatbreads to cook evenly and maintain their shape.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can enhance the flavor profile.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and can be used in place of olive oil in most recipes.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• ground lamb - Substitute with ground turkey: Ground turkey is a leaner option and has a milder flavor.

• ground beef - Substitute with ground chicken: Ground chicken is a leaner alternative and absorbs flavors well.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste has a more intense and concentrated flavor.

• ground allspice - Substitute with ground cinnamon and cloves: A mix of ground cinnamon and cloves can mimic the warm, spicy flavor of allspice.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used as a direct substitute.

• pine nuts - Substitute with slivered almonds: Slivered almonds provide a similar texture and a mild, nutty flavor.

• Allow the flatbreads to cool completely at room temperature before storing. This prevents condensation, which can make the dough soggy.
• For short-term storage, place the lahm bi ajeen in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3 days.
• If you plan to store them for a longer period, freezing is the best option. Lay the flatbreads in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are firm. This prevents them from sticking together.
• Once the flatbreads are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.
• When you're ready to enjoy them, thaw the flatbreads in the refrigerator overnight or at room temperature for a few hours.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed lahm bi ajeen on a baking sheet and bake for about 5-10 minutes, or until they are heated through and the dough is slightly crispy.
• For a quicker option, you can also reheat them in a microwave. Place a damp paper towel over the flatbreads to keep them moist and microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• If you prefer a crispier texture, you can reheat them in a skillet over medium heat for a few minutes on each side until warmed through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the flatbreads on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispiness of the dough while ensuring the meat is heated evenly.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the flatbreads in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method gives a slightly crispy bottom while keeping the meat moist.

• Microwave Method: Place the flatbreads on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes or until heated through. This is the quickest method but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the flatbreads directly on the rack or on a baking sheet. Heat for about 8-10 minutes or until warmed through. This method is great for maintaining the crispiness of the dough.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the flatbreads in the basket in a single layer. Heat for about 5-7 minutes or until warmed through. This method provides a quick and crispy reheating option.

• Oven: Used to bake the flatbreads at 400°F (200°C) until golden and the meat is cooked.

• Mixing bowl: Used to combine the flour and salt, and later to mix the ground meat with other ingredients.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the salt, olive oil, tomato paste, allspice, and black pepper.

• Wooden spoon: Used to mix the dough ingredients together.

• Clean kitchen towel: Used to cover the dough while it rests.

• Knife: Used to finely chop the onion.

• Cutting board: Used as a surface for chopping the onion.

• Rolling pin: Used to roll out the dough balls into small circles.

• Baking sheet: Used to place the flatbreads on for baking.

• Spatula: Used to spread the meat mixture evenly on the dough circles.

• Cooling rack: Used to cool the flatbreads slightly after baking.

Prepare the filling ahead: Mix the ground meat and spices the night before to save time on the day of baking.

Use a food processor: Chop the onion quickly by pulsing it in a food processor.

Preheat the oven early: Start preheating your oven while you are preparing the dough to save waiting time.

Batch rolling: Roll out multiple dough balls at once to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of flatbreads.