Lahmajun

Thin dough with a finely minced beef, tomato and pepper topping. Bake in batches on preheated trays for a crisp edge.

This recipe has not been kitchen-tested.

Prep: 60 min · Cook: 28 min · Serves: 4

Ingredients

• 300 g — wheat flour
• 180 ml — water
• 15 ml — olive oil
• 5 g — salt
• 350 g — ground beef
• 120 g — onion
• 180 g — tomatoes
• 100 g — sweet pepper
• 20 g — parsley, washed

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Reserve half the oil and half the salt for the filling. Mix the rest with flour and water, knead 8 minutes, cover and rest 30 minutes.
3. Divide the dough into 8 pieces and roll very thinly on a lightly floured surface.
4. Finely mince beef, onion, tomato, pepper and parsley together; add salt. Spread a thin layer over the rolled dough rounds. Bake on preheated trays at 230°C for 10–14 minutes, until dough is baked and ground beef reaches 71°C.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.