Lahm bil Ajeen: Middle Eastern Flatbread Meat Pizzas

For the dough: In a large bowl, combine flour, yeast, and 1/2 teaspoon of salt. Gradually add warm water and 1 tablespoon of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 45-60 minutes, or until doubled in size.

For the meat topping: While the dough rises, finely chop the onion. In a separate bowl, combine the ground meat, chopped onion, tomato paste, pomegranate molasses, ground cumin, and the remaining 1/2 teaspoon of salt and a pinch of black pepper (to taste). Mix thoroughly with your hands until all ingredients are well combined.

Preheat your oven to 220°C (425°F) with a baking stone or inverted baking sheet inside, if possible, to get it very hot. Divide the risen dough into 4-6 equal pieces. On a lightly floured surface, roll each piece into a very thin, round or oval shape, about 15-20 cm (6-8 inches) in diameter.

Evenly spread a thin layer of the seasoned meat mixture over each rolled-out dough piece, leaving a small border around the edges. Make sure the meat layer is not too thick to ensure it cooks through properly.

Carefully transfer the flatbreads to the preheated oven, either directly onto the hot baking stone/sheet or onto parchment-lined baking sheets. Bake for 8-12 minutes, or until the crust is golden brown and the meat is fully cooked and slightly caramelized.

Remove from the oven and serve immediately. These are delicious on their own or with a side of fresh yogurt, lemon wedges, and a sprinkle of fresh parsley.