Lahem B'Ageen (Middle Eastern-Style Pizza) Recipe

Name: Lahem B'Ageen (Middle Eastern-Style Pizza)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces lean ground lamb; 6 ounces onions, finely chopped; 1/4 teaspoon chili, finely chopped (optional); 1/4 teaspoon ground cinnamon; 1/4 teaspoon ginger; 1/4 teaspoon ground fenugreek; 1/4 teaspoon ground allspice; 3 tomatoes, peeled, deseeded and finely chopped; 1/2 red bell pepper, deseeded and finely chopped; 1/2 green bell pepper, deseeded and finely chopped; 2 ounces pine nuts; salt & freshly ground black pepper; arugula, to serve; For the pizza bases; 1/2 tablespoon fast-rising active dry yeast; 1/2 teaspoon sugar; 2/3 cup lukewarm water; 1 lb strong whole meal flour; 1/2 teaspoon salt; 2 tablespoons oil; 2 tablespoons chopped cilantro

Servings: persons

6 ounces lean ground lamb
6 ounces onions, finely chopped
1/4 teaspoon chili, finely chopped (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground allspice
3 tomatoes, peeled, deseeded and finely chopped
1/2 red bell pepper, deseeded and finely chopped
1/2 green bell pepper, deseeded and finely chopped
2 ounces pine nuts
salt & freshly ground black pepper
arugula, to serve
For the pizza bases
1/2 tablespoon fast-rising active dry yeast
1/2 teaspoon sugar
2/3 cup lukewarm water
1 lb strong whole meal flour
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons chopped cilantro

1
First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
2
Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well.
3
Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.
4
Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
5
Preheat the oven to 400u00b0F
6
Mix the cilantro into the risen dough. Divide into small balls.
7
Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
8
Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
9
Serve warm with arugula salad.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 ounces lean ground lamb, 6 ounces onions, finely chopped, 1/4 teaspoon chili, finely chopped (optional), 1/4 teaspoon ground cinnamon, and more.

Yes, Lahem B'Ageen (Middle Eastern-Style Pizza) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lahem B'Ageen (Middle Eastern-Style Pizza)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions