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+ servings

Lahm Bi Ajin AKA Arabian Pizza

Course amuse bouche
Cuisine Arabic
Cook Time 30 minutes
Total Time 30 minutes
Servings 8 serving


  • 2 quartered pizza dough balls ,
  • 340 g greek yogurt
  • 1 tbsp tahini
  • 2 tbsps lemon juice
  • salt
  • 2 1 one tomato roma , diced thick , diced fine
  • arugula , chopped
  • parsley regular fresh , chopped
  • 250 g lamb minced
  • 1 onion medium , diced fine
  • 2 tbsps chopped garlic
  • 1 tsp parsley dried
  • 1 tbsp cumin
  • pepper fresh ground
  • 1 tsp olive oil
  • 2 tsps tomato paste
  • wedges lemon serving
  • flour


  • Preheat oven to 550F (if you have a pizza stone, use it)
  • In a medium mixing bowl mix together yogurt, 2 tbsp lemon juice, tahini and a pinch of salt. Whisk till thoroughly combined. Cover and refrigerate.
  • In a large mixing bowl mix together lamb, onion, fine diced tomato, garlic, dried parsley, cumin, tomato paste, salt and pepper. Cover and refrigerate.
  • In a large mixing bowl toss together thick diced tomato, arugula, fresh parsley.
  • On a floured surface roll out 2 dough balls into long ovals roughly 8u2033 x 4u2033
  • Press a thin layer of the meat mixture onto each crust, leaving 1/4u2033 around the edges for the crust to form.
  • Cook in the oven for 10 minutes at 550F on a pizza stone or metal baking pan
  • Garnish with the arugula parsley tomato salad and yogurt dressing. Serve with lemon wedges for squeezing.