How to Make Delicious Thin Lahm bi Ajeen Meat Pies with Pan Method

Prepare the Dough: In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes. Add flour, salt, and olive oil, then knead until a smooth dough forms. Cover and let rise for 1-1.5 hours until doubled in size.

Prepare the Meat Filling: In a pan, heat olive oil over medium heat. Sauté chopped onion until softened. Add ground meat and cook, breaking it up, until browned. Drain any excess fat. Stir in chopped tomato, pomegranate molasses, lemon juice, allspice, black pepper, and salt. Cook for another 5-7 minutes, then let cool.

Assemble the Pies: Punch down the dough and divide it into small balls. On a lightly floured surface, roll each ball out very thinly into a circular shape. Spread a thin layer of the cooled meat filling evenly over each dough circle, leaving a small border.

Pan Cook the Base: Heat a non-stick pan over medium heat. Place one pie in the hot pan (no oil needed if pan is good), meat-side up. Cook for 2-4 minutes until the bottom crust is golden brown and slightly crispy.

Finish Under the Broiler: Once the bottom is golden, carefully transfer the pie to a baking sheet. Place under a preheated broiler (high heat) for 1-2 minutes, or until the meat topping is fully cooked through and slightly charred at the edges, and the crust is crisp.

Serve Hot: Remove from the oven and serve immediately. These meat pies are best enjoyed fresh and hot.