Crispy, spiced-meat flatbreads (Lahm bi ajeen) from Arabiyya: Recipes from the Life of an Arab in Diaspora (page 81) by Reem Assil

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Spicy red pepper paste (Dibs al fleifleh)" for commerical harissa paste.

  • mjes on December 19, 2024

    I first learned to make this from a Kurdish cook who called it lahmacun and used adjikah for the sauce, greatly simplifying the recipe. I like the versatility of this recipe as it allows me to make the flat bread for two family members with allergies. I made it with lamb and found the flavors to be well balanced. I'm not sure that the yogurt is necessary - we will certainly skip it.

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