Lebanese Pizzas with Lamb and Za'atar


Manakish Za'atar & Lahme bi Ajeen


For the Dough

100% Flour
2.5% Sugar
2.5% Salt
4% Olive Oil
67% Water

For the Za'atar

Sesame Seeds

For the Lahme bi Ajeen

500g Ground Lamb
1 Tomato, Minced
1 Onion, Minced
Ground Clove


Makes 4-6 Personal Pizzas

In the bowl of a stand mixer, combine 250g bread flour with 6g sugar, 6g salt, 1 packet Active Dry Yeast, 10g olive oil, and 167ml Water.
Mix with a dough hook for 5 minutes, or knead by hand for 10min.
Shape the dough into a ball, place in a large bowl, and cover with a kitchen towel for 1 hour.

To make Za'atar, toast a tablespoon of sesame seeds in a skillet.
Add them to a mortar and pestle, along with 1tsp oregano, 1tsp thyme, 1tsp sumac, and 1tsp salt.
Grind until a rough powder is formed.
Add 2tbsp olive oile, and mix to incorporate.

For the lahme bi ajeen, mince 1/4 of an onion, and 1 tomato finely.
Combine 1/4 tsp each of allspice, ground clove, ground cinnamon, fenugreek leaves, ground ginger, ground nutmeg, and black pepper.
Mix the spice blend and minced vegetables with 500g ground lamb meat.

Transfer your dough to a lightly floured work surface.
Form a log with the dough and cut it into 4-6 pieces, depending on how large you want your pizzas to be.
Roll each piece out till it's 4mm thick.
Transfer to a pizza peel, or baking sheet, and top the pizzas with either za'atar or lamb mince.
bake on a pizza stone or baking steel at 205°C until the crust is crisp and golden brown.

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