Arabic Pizza – Lahm Bi-Adschin

Put the flour with the salt in a large enough bowl. Make a well in the center, crumble the yeast into it, sprinkle with sugar and stir with a third of the lukewarm water and a little flour to form a damp. Cover and let rest for about 10 minutes.

Add 2/5 of the oil and knead with your hands or with the dough hook of a hand mixer, gradually adding the remaining lukewarm water.

Meanwhile, knead the dough until it separates from the edge of the bowl.

The dough should be soft, but not sticky. Shape the dough into a ball and leave it in a warm place with the lid closed for about 1 hour, until it has doubled in volume.

Peel the onions and chop them finely. Remove the skin from the garlic and press it. Rinse the parsley, shake dry and chop finely without the coarse stems.

Heat the remaining oil in a frying pan and fry the mince, onions and garlic for about 5 minutes over medium heat, stirring. Add the paradeis pulp and the spices. Pour water and stir everything together well. Season with salt and pepper and remove the pan from the stove.

Preheat the stove to 200 °C. Knead the dough briefly on a floured surface and divide it into four on the spot pieces. Roll out the pieces into thin patties of 20 to 25 cm ø. Form a rim with your fingers so that the topping does not stick to the surface when baking.

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