Iraqi Lahm bi Ajin (Spiced Meat Flatbread with Pine Nuts)
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Ingredients
- 350 g plain flour
- 1 tsp fast action dried yeast
- 350 g lamb mince
- 1 onion, finely chopped
- 30 g pine nuts
- 2 tbsp pomegranate molasses
- 0.5 tsp ground allspice
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 691 kcal
- Protein
- 26.2 g
- Carbohydrate
- 76.4 g
- of which sugars
- 9.7 g
- Fat
- 32.3 g
- of which saturates
- 9.4 g
- Fibre
- 3.8 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour and yeast with a pinch of salt, 2 tablespoons of the oil and 200ml warm water to form a soft dough, then knead for 5 minutes and leave to rise, covered, for 30 minutes.
- 2
Mix the lamb mince with the onion, pine nuts, pomegranate molasses and allspice, and season well.
- 3
Heat the oven to 220C (200C fan, gas 7). Roll the dough out into one large rectangle on a lined baking tray and spread the lamb mixture evenly over the top, right to the edges.
- 4
Drizzle with the remaining oil and bake for 18-20 minutes until the meat is cooked through with no pink remaining and the edges are golden.
- 5
Cut into squares to serve.
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