Lahmajeen Fatayer (also called lahmajeen, lahmacun, sfeeha, or pide) is a Middle Eastern dish made from dough topped with seasoned meat. In this version it is kind of like a mini pizza baked with seasoned beef and veggies and then topped with fresh cucumber, tomato, red onion and za’atar sour cream.
I really loved the texture of the dough for these. The crust had a really nice crunch and a nice flavor. The beef is seasoned with tomato, pepper, jalapeno, garlic, parsley, Aleppo pepper, cumin, coriander, allspice, and a little pomegranate molasses. If you haven’t had pomegranate molasses, it is a delicious syrup made from concentrating pomegranate juice. You can buy it in Middle Eastern markets, or at some big chain markets, or check my Favorite Links for amazon link.
The freshness of the veggies on top and the little hint of za’atar (see my links for purchase) sour cream rounded out the flavor of these and they were super delicious. This recipe made 12, and I froze the rest (without the fresh veggies on top), to be reheated later. They will make great little lunches to pull from the freezer.
Lahmajeen Fatayer
Ingredients
For the dough:
- 2 2/3 cup AP flour
- 1/2 tbsp salt
- 1/2 tbsp instant yeast
- 1 cup water
- 1/2 tbsp sugar
- 2 tbsp oil
- 2 tbsp plain yogurt
Filling:
- 1 lb ground beef
- 1 red bell pepper diced
- 2 roma tomatoes diced
- 2 tbsp parsley chopped
- 4 garlic cloves minced
- 2 jalapenos seeded and diced
- 2 tsp Aleppo pepper
- 1 tbsp chili power
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp allspice
- 1 tsp salt more to taste
- 1/2 black pepper
- 1/2 tsp onion powder
- 2 tbsp tomato paste
- 1 tbsp pomegranate molasses
For topping:
- 2 mini cucumbers diced
- 2 roma tomatoes diced
- 1/4 red onion diced
- 2 tsp vinegar I used rice vinegar
- salt to taste
- sour cream
- za'atar
Instructions
For the dough:
- Combine the dough ingredients in a stand mixer with a dough hook. Mix on medium speed until the dough is smooth and forms a ball, 5-8 minutes. Check with windowpane test to make sure gluten is developed. Cover the bowl with plastic wrap and let rise until doubled, 1-2 hours depending on your temp.
- While the dough is rising, make the filling and prep the toppings. When ready to bake, preheat the oven to 475 and divide the dough into 12 pieces. Form each into a ball and let rest for 5 minutes. On a floured counter, roll each into a thin circle. Place onto parchment lined baking sheets – I did 4 per sheet.
For the filling:
- Heat a tbsp of oil in a skillet over medium heat. Add the beef, and cook, breaking up the meat, until it is mostly cooked. Add the rest of the ingredients and a few tbsp of water and simmer until the meat is fully cooked and the liquid is mostly absorbed. You don't want excess liquid. Set aside until ready to assemble.
For the toppings:
- Combine the veggies, vinegar and salt and mix well. Stir some za'atar into some sour cream to taste.
To bake and serve:
- Spread meat filling almost to the edge of each dough circle. Bake for 12 minutes or so until the dough is fully baked and browning. Remove from the oven and top with the veggie mix and sour cream and serve.