Atayef Lahm Bi Ajeen


  • 500g of Ground Beef
  • Labneh or/and laban Massabki
  • Onion
  • Tomato
  • Salt
  • Black pepper
  • 2 tsp of seven spices mix
  • 2 tsp of pomegranate molasses
  • 1 tsp. lemon juice
  • 3 cups of bread flour
  • 1.5 tsp of dry yeast
  • 1 tsp of sugar
  • 1 cup of milk
  • Half a cup vegetable oil
  • 1 tsp of salt


  • 1. In a bowl, mix the yeast, the sugar and half a cup of milk.
  • 2. Add the flour, remaining milk and salt to the proofed yeast.
  • 3. Add the oil and begin mixing.
  • 4. Flour the bowl and place the dough ball inside. Cover with a towel in a warm area until doubled in size. 45 minutes later, divide the dough into balls. Recover with towel and let the balls grow for an additional 40 minutes.
  • 5. Chop finely the onion and the tomato and place them in a bowl with the ground beef.
  • 6. Add the spices, the pomegranate molasses and the lemon juice. Mix thoroughly using your hands.
  • 7. Heat the oven at 250 ˚C. Prepare a baking sheet with parchment paper. On a floured surface, roll out the dough balls and place them on the baking sheet.
  • 8. Place about 2 tablespoons of meat filling into the center and spread out delicately. Add some pine nuts in the middle. Put in the oven and wait until the crust is golden.
  • 9. Dip your freshly made Atayef Lahm Bi Ajeen in our delicious labneh or/and laban and enjoy!
  • Bon appétit !