If you’ve ever walked the streets of Bourj Hammoud, you know the smell: hot from the bakery, edges crisped to perfection, and meat topping just spicy enough.
My mom and I used to walk to the bakery together, carrying her carefully prepared meat mix. The bakery staff knew her well and didn’t mind her bringing her own meat mix. After it was baked, we’d carry home stacks of fresh-baked lahmajun wrapped in paper, the aroma escaping through the layers, tempting me to sneak a bite on the way home.
Now, living in the United States, I’ve found a way to bring those memories home—with a surprisingly satisfying shortcut: using uncooked ciabatta roti from Costco as the base. Thin, crisp, and sturdy, it is a good alternative.
Ingredients:
- 1 lb ground sirloin (or lamb for traditional flavor)
- 1 large sweet onion
- 2 lbs ripe tomatoes
- 1 head of garlic (peeled)
- 2 red bell peppers
- 1 jalapeño (optional, for mild heat)
- 2 bunches fresh parsley (stems removed)
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 2 tsp Aleppo red pepper
- 2 tsp black pepper
- Salt to taste
- Thin flatbreads or uncooked dough (e.g., ciabatta roti from Costco)
Instructions:
- Prep the Vegetables
Quarter the onion, bell peppers, and tomatoes. Peel all garlic cloves. Wash parsley thoroughly and trim off the stems. - Blend the Veggie Mix
In a food processor, combine the onion, tomatoes, garlic, bell peppers, parsley, and jalapeño (if using). Pulse several times until the mixture is well-chopped and blended but not watery or overly smooth. You want a finely minced texture. - Combine with the Meat
In a large bowl, add the ground sirloin. Pour in the chopped vegetable mixture. Add the tomato paste, red pepper paste, Aleppo pepper, black pepper, and salt. Mix thoroughly with your hands until the meat and vegetables are evenly combined. - Assemble the Lahmajun
Preheat your oven to 400°F. Place the uncooked dough or flatbreads on a baking tray lined with parchment paper. Spread a thin, even layer of the meat mixture over each piece, all the way to the edges. - Bake to Perfection
Bake in the preheated oven for 10–12 minutes, or until the edges are crispy and the meat is cooked through. For best results, bake on a preheated pizza stone or cast iron pan for extra crispiness.
Serve With:
- A squeeze of fresh lemon and my personal favorite, pomegranate molasses
- Chopped onions and grilled eggplant on the side
- Tan (Yogurt Drink) or a cold glass of sparkling water
Try it and leave a comment.
