Lahmajoun

Name: Lahmajoun
Ingredients: 1 lb Ground beef; 1 large Onion; 3 cloves Garlic; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper; 2 cups All-purpose flour; 1 tsp Yeast; 1 cup Water

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

1 lb Ground beef
1 large Onion
3 cloves Garlic
1 tsp Paprika
1 tsp Salt
1/2 tsp Black pepper
2 cups All-purpose flour
1 tsp Yeast
1 cup Water

Method

Preheat the oven to 400°F (200°C) with a baking stone inside, if available, to ensure a crispy crust.
Heat oil in a large skillet over medium-high until shimmering, about 2 minutes, then add the onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add the garlic, paprika, salt, and black pepper to the skillet and cook for 1 minute, stirring constantly, until fragrant.
In a large bowl, combine the flour, yeast, and a pinch of salt, then gradually add the water, mixing until a dough forms.
Knead the dough on a floured surface for 5–7 minutes, until smooth and elastic, then divide into 4 equal pieces.
Roll out each piece into a thin circle, about 1/8 inch thick, and top with the beef mixture, leaving a 1/2 inch border around the edges.
Fold the edges over the filling to form a crust, and brush the tops with a little water.
Place the lahmajoun on the preheated baking stone and bake for 15–20 minutes, until the crust is golden-brown and the filling is cooked through.
Remove the lahmajoun from the oven and let cool for a few minutes before serving.
Serve the lahmajoun hot, garnished with fresh herbs, if desired.
To store, wrap the lahmajoun tightly in plastic wrap or aluminum foil and refrigerate for up to 24 hours, or freeze for up to 2 months.