Lahm bi Ajeen : Crispy, Thin, Spiced-Meat Flatbread with Chef Reem Assil
This dish is ubiquitous in the Arab Levant, served as breakfast, lunch, dinner, snacks, and party food. The name translates simply to meat and dough, and the magic comes in the preparation of wafer-thin bread, topped with the finest possible layer of delicately spiced vegetable-flecked meat to create a bite that’s simultaneously crispy and succulent.
About the Dish
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