Lahm bi ajeen

Ingredients

As I list them in the video description.

Dough

• 1 kg all-purpose flour
• 60 ml olive oil or your oil of choice
• 1 tsp salt
• ½ l filtered water
• 1 tbsp instant yeast
• ½ tsp sugar
• ¾ cup (180 ml) warm water to dissolve the yeast

Meat and vegetable topping

• 500 g beef, ground twice
• 250 g parsley, finely chopped
• 2 large onions
• 1 red bell pepper
• 1 green bell pepper
• 2 tomatoes, peeled and seeded
• 8 garlic cloves or 2 tbsp crushed garlic
• 1 tbsp tomato paste
• 1 heaping tbsp butter
• 1 tbsp salt, or to taste
• 1 tbsp dried mint or 30 g fresh

Sweet-and-sour topping

• 500 g beef, ground twice
• 3 onions
• 1 tbsp tomato paste
• 1 heaping tbsp butter
• ½ tbsp allspice
• ½ tbsp seven-spice blend
• ½ cup tamarind or pomegranate sauce

Za'atar

• Za'atar mixed with extra-virgin olive oil into a light paste

How it's made, in short

1. Make the toppings: chop the vegetables in the processor and knead them with the meat and seasonings; for the sweet-and-sour one, mix the meat with grated onion, the spices and tamarind.
2. Proof the yeast with the warm water and sugar until it bubbles.
3. Make the dough with the flour, oil, yeast, water and salt, knead about 10 minutes and let it rest for an hour.
4. Shape balls of about 40 g and stretch them very thin, about the size of a plate.
5. Spread a thin layer of topping and cook on a griddle over medium-high heat, about one and a half to two minutes each.

Watch the video to see every step.