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Title: Lahem Bil Ajine (Lebanese Lamb Pizza)
Yield: Makes About 25

Ingredients

    300 ml / 1/2 pint lukewarm water
     20 g  / 4 oz fresh yeast or 15 g /
           - 1/2 oz; dried yeast
    450 g  / 1 lb plain flour
      5 ml / 1 tsp salt
     22    - 30 ml / 1 1/2 - 2 tbsp
           -olive oil
           olive oil (for coating)
           topping
     30 ml / 2 tbsp olive oil
    450 g  / 1 lb spanish or mild
           -onions, fine; ly chopped
    450 g  / 1 lb minced lamb
    400 g  / 14 oz tin chopped chilli
           -tomatoes; , well drained
     75 ml / 3 fl oz tomato paste
      5 ml / 1 tsp lebanese spice
      5 ml / 1 tsp brown sugar
           salt
           freshly ground pepper
     15 ml / 1 tbsp finely chopped
           -coriander
     15 ml / 1 tbsp finely chopped
           -parsley

Instructions

In a bowl, stir together half the water and the yeast. Leave to rest for 15
minutes, or until mixture begins to foam.
In another bowl, sieve together the flour and the salt. Make a well in the
middle and pour in the oil, then the yeast mixture. Using your hands, pull
the flour into the liquid and begin to work into a dough. Add the remaining
lukewarm water little by little to incorporate fully. When all the water
has
been added and the dough sticks together, remove from the bowl. On a
lightly
floured surface knead the dough well, for about 15 minutes, until it
becomes
shiny and elastic. Pat the dough into a ball.
Pour a little oil in the bowl, place the dough in it and turn the ball to
coat it. Remove the ball to a warm place and cover with a damp cloth. Leave
for about 2 1/2 hours, until it has doubled in size.
To make the filling, heat the oil in a frying pan and add the onions. Sauti
until limp and lightly coloured. In a bowl, combine the meat, well-drained
tomatoes, tomato paste, spice, sugar, salt and pepper to taste, and the
herbs. Add the cooked onions and mix the ingredients using the hands.
With dampened hands, break off pieces of the dough and form into 25 balls.
Press each ball between the hands, flattening into a small disc, and place
on an oiled baking tray. Divide the topping between the pizza bases,
spreading evenly. Bake in a preheated 220 :C / 425 :F / Gas Mark 7 oven,
for
about 10 minutes, until a little puffy and lightly coloured. Remove from
the
oven and serve immediately.
The lahem can be refrigerated or frozen and reheated in the oven when
needed.

This typically Lebanese open-faced pie uses a yeast bread dough, which
produces a rather floppy version of pizza. The same dough is also used to
make fatayeer. Although lamb is the traditional meat to use, the pizzas can
also be made with minced beef.

Contributor: source : Lebanese Cooking : An introduction to this spe

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