How to Make Pizza Meat Wrap: Lahem Bil-Aajeen

  • on July 22, 2018

The Lebanese Lahem Bil-Aajeen

A Recipe of 5 g Fat Only per piece


The Lebanese Pizza Meat is a very popular breakfast wrap in Lebanon. We really don’t call it pizza. The label came along in recent years when it became popular abroad, and the market needed a local indicative name.

Lahem Bil-Aajeen means Meat in Dough.

If we are to compare it to our as-popular wraps, the Lahem Bil-Aajeen is more fulfilling than the Manou’sh Zaatar and lighter than the Falafel Wrap.

The Lebanese Lahem Bil-Aajeen has two different traditional recipes that are quite distinct in the type of dough and the meat mixture. The one known to the world, and which is typical of most Lebanon, uses a meat mixture that includes tomatoes and parsley, and is made with the usual dough.

The Lahem Bil-Aajeen of Tripoli

The one typical to Tripoli, our Northern Capital, is made of a light layered-dough and topped with a meat mixture that includes onions and pine kernels. It is eaten with fresh mint leaves.

Both are great. I tell you. I love them both, and I will be sharing with you tomorrow our Tripoli Lahem Bil-Aajeen for being as famous and as loved. People travel from everywhere in the country to Tripoli for them.

The Recipe for the Lahem Ajeen of Tripoli will be posted soon, on July 2, under the post title “How to Make Pizza Meat: Lahem Ajeen Trabelsieh.




This recipe is for 16 small meat pizzas of 10 cm in diameter, and is ideal for birthday’s parties and brunches, and for your children’s lunch box. We usually make them bigger, and eat them as wraps.  The recipe is the same.

Enjoy, Life is Good!

Lebanese Meat Pizza: Lahem Bil-Aajeen

Course Sandwich, Wrap
Cuisine Lebanese, Levantine
Keyword Black Pepper, Brown Rice Flour, Caramelized Onions, Cinnamom, Falafel Wrap, Garlic, Lean Ground Beef, Pizza, Pomegranate molasses, Sandwich, Stuffed tomatoes
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 50 minutes
Servings 16 pieces of 10 cm each


For the Dough

  • 3 cups Flour
  • 2 tsps Instant Yeast
  • 1 1/2 cups Warm Water
  • 4 tbsps Vegetable Oil
  • 1/2 tsp Salt

For the Meat Mixture

  • 500 gr Ground Beef, lean
  • 2 Tomatoes chopped finely
  • 2 Onions (medium) chopped thinly
  • 2 cloves Garlic mashed
  • 1 tbsp Fresh Parsley chopped finely
  • 2 tbsps Pomegranate Molasses
  • 1/2 tsp Cinnamom
  • 1 tsp Salt
  • 1/2 tsp Pepper


  • Fresh Mint leafs 2 for each pizza
  • Lemon Wedges


Preparing the Dough

  1. In a large bowl, mix flour, yeast, and salt. Make a hole in the center, and pour in the oil and the warm water. Mix and knead into a homogeneous dough. Add water if necessary. 

    Cover the dough with a damp kitchen towel, and leave it to rest for one hour. Meanwhile, you may go ahead and start preparing the meat mixture (#2).

  2. Divide the dough into 16 balls of equal size. Sprinkle flour on the counter, and knead and roll each into a 10 cm round dough. Place them on a non-stick baking tray as you go.

Preparing the Meat Mixture

  1. In a food processor, mix the onions and the tomatoes to a fine texture. Add the remaining ingredients and mix it all very well.

    Now it's a good time to preheat your oven, at 392°F or 200°C.

    Divide the mixture equally on each dough, and spread it evenly. Avoid reaching the end of the edges.

Baking the Pizzas

  1. Place the trays in the oven and bake for 10 minutes. Turn the upper heat and bake for another 5 minutes or until the edges turn yellow. 


  1. Hot, right out of the oven! Squeeze some lemon juice drops on, place a couple of Mint Leafs on, fold it in two, and enjoy!

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