Lahma bi Ajeen!
This weekend Jon and I made Lahma bi Ajeen. it’s a “flat loag topped with a mixture of lamb, pine nuts, tomato and garlic.”
It’s arab. and was tasty as well as fun to make.
We got the recipe from Beard on Bread. and I have to say, Beard knows his bread. The end result was a bit salty, but very good. I would type out the recipe, but it was a long one. If you’re interested fire me an e-mail and I’ll send you the directions.
Here are some fun pictures of the construction process:
Alton Brown suggests letting bread rise in a clear pitcher. By tossing a rubber band around it when you start you can mark the starting point. It makes the doubling in size very easy to see.
Fun fact: if you go to your butcher and ask them to grind up some meat for you, they will do it! We got the ground lamb for this recipe ground for us at the local shop for free.
And the end result!
Mike d’s rockclimbing food ratings:
Difficulty: 5.10+ arete