Lahmajun from Scratch
4 servings | 1 hour 15 minutes
Dough:
4 cups/500 grams all-purpose flour
1 tablespoon/10 grams dry yeast
3 tablespoons/40 grams sugar
3 tablespoons/40 grams olive oil
1 1/4 cups/310 milliliters lukewarm water
1 teaspoon/5 grams salt
Meat Mixture:
14 ounces/400 grams beef + 3.5 ounces/100 grams lamb fat
2 medium onions, halved
2 garlic cloves
4 very ripe tomatoes, halved
1 bunch parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ras el hanout
1 teaspoon paprika
Toppings (optional):
Sumac onion salad and raw tahini
Make the dough by combining flour, yeast, sugar, olive oil, water, and salt in a stand mixer. Knead with a dough hook until smooth and elastic, about 7 minutes. Transfer to a lightly oiled bowl, cover, and let rise at room temperature until doubled in size, 45–60 minutes.
For the meat mixture, pulse onions, garlic, tomatoes, and parsley in a food processor until finely chopped. Transfer to a bowl with ground meat and spices and mix by hand until fully combined. Refrigerate until ready to assemble.
Roll the risen dough on a floured surface into a thin sheet and cut into 5–6 inch/12–15 cm circles. Mini lahmajun work well too. Place dough circles on a parchment-lined baking sheet and evenly spread the meat mixture on top.
Preheat the oven to 200°C/390°F, convection. Bake until the meat is browned, 10–12 minutes. Switch to broil/grill for 5 minutes to achieve light charring. Remove from the oven, top with sumac onion salad and a drizzle of raw tahini, and serve immediately.
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1 Comment
Recipe in the description 🙂