Lahm bi – Adschin

Ingredients for 1 servings:

• 1,000 g flour
• 750 ml milk, lukewarm
• 50 g sugar
• 75 g yeast, 8 packs of dry yeast
• 5 tsp salt
• Water, lukewarm
• 4 tomatoes, vary depending on how big or more
• 2 onions, can be more
• salt and pepper
• 3 tbsp olive oil
• some lemon juice
• Cheese, variety as desired
• some oil
• Sesame, black
• 500 g minced beef
• salt and pepper
• 1 tomato(s)
• 1 onion(s)
• some oil
• 1 handful of parsley, if you like
• possibly cumin
• some olive oil
• 3 tbsp spice paste (Sataah-Al Salam), available in Turkish or Arabic grocery stores

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Arabic pizza from Lebanon, enough for 6 people

Pre-dough: Mix yeast and sugar with a little lukewarm water to form a slurry, then cover and let rise in a warm place for 15-20 minutes. Dough: Put the flour in a bowl and make a well in the center. Add the pre-dough, salt, and olive oil. Slowly pour in the lukewarm milk and knead everything well. The dough should be soft enough that it sticks to your hands. Lightly dust the top with flour. Cover and let rise in a warm place for about 1 1/2 hours, until it has doubled in size. In the meantime, prepare the topping. Flour your hands well, as the dough is sticky. Tear off small pieces, knead them briefly on a floured work surface and form them into small balls. Place these on a floured work surface or on a floured blanket – that’s how my mother-in-law in Lebanon does it – and let rest for another 20 minutes. Flour your hands again and shape the dough into thin discs between your palms. You can also use a rolling pin. Let rest for another 10 minutes. Dust a baking tray with flour or line it with baking paper. Place the dough pieces on the tray and add the toppings. Place the tray on the floor of the oven or on the second to last rack and bake at 180 – 200 degrees Celsius for 20-30 minutes. You can also put the dough pieces directly on the base of the oven. Check the pizza base every now and then to make sure it’s not getting too dark. It’s easier if you have an Arabic pizza oven, but they turn out just as well in the oven. Minced meat topping: Dice onions and tomatoes, add salt, pepper, and if desired, some cumin and parsley. Knead well and add a little cooking oil. The minced meat mixture is not fried, but poured raw onto the dough pieces with a little oil. If desired, you can form a small edge. Cheese topping: Chop or tear the cheese into small pieces, drizzle a little oil onto the dough pieces, and arrange the cheese on top. Sprinkle with some black sesame seeds. Make sure the cheese doesn’t get too brown. Tomato and onion topping: Dice the tomatoes and onions. Place salt, pepper, a little lemon juice, and oil in a bowl and mix well. Pour the liquid onto the dough pieces and sprinkle with black sesame seeds. It is recommended to form a small edge here. Sataah-Al Salam Thyme topping: Mix Sataah-Al Salam with olive oil or cooking oil. Add oil to taste for three tablespoons of satah. You’ll have to experiment to find out how you like it: a little thicker or thinner. I like it a little thinner. First, pre-cook the dough balls in the oven for about 5 minutes, then remove the baking sheet and spread the satah over the dough balls. Otherwise, it will burn. Return the dough balls to the oven and bake for 10-20 minutes.