Lahm bi Ajeen Inspired Flatbreads

with Tomato–Cucumber Relish & Yogurt–Tahini Drizzle

Serves: 4–6
Time: About 45 minutes

Ingredients

Flatbread & Meat Topping

• ¾ lb ground lamb or beef (or a mix of both or vegan subsitute)

• 1 medium ripe tomato, seeded

• ½ small onion, roughly chopped

• ¼ red bell pepper, roughly chopped

• 3 cloves garlic

• ½ cup fresh parsley leaves and tender stems

• 1 Tbsp tomato paste

• 1½ Tbsp pomegranate molasses, plus more for drizzling

• ¾ tsp kosher salt

• ½ tsp black pepper

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp ground allspice

• ⅛ tsp ground cinnamon

• ¼ tsp dried mint

• 4–6 thin pita breads or tortillas for a quick, at home version

Tomato–Cucumber Relish

• 1 ripe tomato, finely diced

• ½ Persian or English cucumber, finely diced

• 2 Tbsp finely chopped parsley

• Pinch of salt

• Small squeeze of lemon juice

Yogurt–Tahini Drizzle

• ½ cup plain full-fat yogurt

• 1½ Tbsp tahini

• 1 small garlic clove, finely grated

• Lemon juice, to taste

• Salt, to taste

• Cold water, as needed

Instructions

1. Prepare the Meat Topping

Place the tomato, onion, red bell pepper, garlic, and parsley in a food processor. Pulse until very smooth.

Transfer the mixture to a fine sieve or clean kitchen towel and gently squeeze out excess liquid. This step is important for rich flavor and browning.

In a bowl, combine the drained vegetable mixture with the ground meat, tomato paste, pomegranate molasses, salt, pepper, cumin, coriander, allspice, cinnamon, and dried mint. Mix gently with your hands until evenly combined.

2. Preheat the Oven

Preheat the oven to 475°F (245°C).
Place a baking stone or heavy baking sheet inside to heat.

3. Assemble the Flatbreads

Lay the flatbreads on a work surface. Spread a thin, even layer of the meat mixture over each one, reaching all the way to the edges.

4. Bake

Carefully transfer the flatbreads to the hot stone or baking sheet.
Bake for 7–9 minutes, until the meat is fully cooked and lightly browned and the edges are crisp.

For extra color, broil for the last 30–60 seconds, watching closely.

5. Make the Relish

In a small bowl, gently combine the diced tomato, cucumber, parsley, salt, and lemon juice. Set aside.

6. Make the Yogurt–Tahini Drizzle

In another bowl, whisk together the yogurt, tahini, garlic, lemon juice, and salt. Add cold water a tablespoon at a time until the sauce is smooth and drizzleable.

7. Finish & Serve

Top the hot flatbreads with spoonfuls of yogurt–tahini sauce, followed by the tomato–cucumber relish. Drizzle lightly with pomegranate molasses.

Serve immediately while hot and crisp.