Crisp crowned with Tomato

Lahm bi ajeen—literally “meat

Origins, and street practice

Popular across Syria and Lebanon cousins throughout the Levant and Armenia, lahm bi ajeen shares ancestry with

Flavour, and texture

The base is thin, and crisp at the edges, a little chewy within. The topping is juicy rather than saucy, with lemony sumac and sweet‑sour pomegranate molasses sharpening the richness of the meat. Warm spices—often allspice and cinnamon—sit in the background; fresh tomato and onion keep things bright.

Ingredient notes, and substitutions

Meat

Lamb brings characteristic depth; beef is delicious, and widely used. Choose a moderate‑fat grind so the topping stays moist without excessive pooling.

Acidity

Pomegranate molasses provides fruity tang; if unavailable, combine lemon juice with a teaspoon of honey to emulate the sweet‑sour profile. Sumac lends citrus without liquid—don’t skip it if you can source good quality.

Dough

A straightforward white dough with olive oil works well. Roll thin, and avoid over‑proofing so it doesn’t puff excessively under the topping.

Technique from bakers

• Chop the topping very spiced-meat-sweet-potato-patties">finely or pulse briefly; large chunks make the bread soggy.
• Spread thinly to the edge so fat renders, and the meat cooks in step with the base.
• Bake on a stone or steel at high heat for mottled bottoms, and quick colour.
• Serve immediately with herbs, and lemon; the contrast defines the experience.

Variations

Aleppine versions use red pepper paste; some Lebanese bakeries add tahini for richness or use lamb.