Lahm bi Ajeen with Garlic Yoghurt Sauce

These quick and easy lahm bi ajeen flatbreads are a modern twist on the traditional Lebanese favourite. Topped with spiced minced meat, fresh herbs, and a zesty garlic yogurt using Bekaa Dairy Natural Yoghurt, they’re perfect for lunch, dinner—or anything in between.

Prep Time: 20 mins
Cook Time: 15 mins
Serves: 4

Ingredients

Meat Topping

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 500g beef or lamb mince

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• ½ tsp allspice

• ½ tsp chili flakes (optional)

• Salt and pepper, to taste

• 1 tomato, finely diced

• 1 tbsp tomato paste

• Juice of ½ a lemon

Garlic Yoghurt Sauce

• 1 cup Bekaa Dairy Natural Yoghurt

• 1 garlic clove, crushed

• Juice of ½ a lemon

• Salt, to taste

To Serve

• 4 small flatbreads or mini Lebanese bread

• ½ red onion, thinly sliced

• ¼ cup chopped fresh parsley

• Lemon wedges

Method

1. Cook the Meat Topping:
   Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft. Add the mince and cook, breaking it up with a spoon, until browned. Stir in spices, salt, and pepper. Add diced tomato, tomato paste, and lemon juice. Cook for 5–7 minutes, until thickened slightly. Set aside.

2. Prepare the Yoghurt Sauce:
   In a bowl, mix Bekaa Dairy Natural Yoghurt, garlic, lemon juice, and salt. Stir well and refrigerate until ready to use.

3. Assemble the Flatbreads:
   Warm the flatbreads lightly in a pan or oven. Top each with a generous spoonful of the meat mixture. Dollop with garlic yoghurt, then sprinkle with red onion slices and parsley.

4. Serve:
   Plate up and serve with lemon wedges on the side. Best eaten warm and shared.

Tip:

You can swap the beef/lamb for plant-based mince for a vegetarian option—just add a splash of pomegranate molasses for depth.