Hejazi-Style Meat Bread (Aish Bil Lahm)

A traditional Hejazi dish popular in Mecca and Jeddah, Saudi Arabia. This thin, crispy bread is stuffed with spiced minced meat and vegetables. Often served during special occasions and celebrations.

Cooking time: 60 minutes

Serves: 5 people

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 1 tsp instant yeast

• 1 tsp sugar

• ½ tsp salt

• ¼ cup oil

• ½ cup warm water (for kneading)

For the Filling:

• 250 g minced lamb

• 1 tbsp oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• ½ cup chopped leeks

• ½ cup chopped fresh coriander (cilantro)

• ½ cup diced tomatoes

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ¼ tsp chili powder

Instructions

1. In a bowl, mix the flour, salt, yeast, and sugar. Gradually add the oil and warm water, kneading until a smooth, elastic dough forms.

2. Let the dough rest in a warm place for 1 hour until it doubles in size.

3. In a skillet over medium heat, warm the oil and sauté the onion and garlic until soft.

4. Add the minced lamb and cook until it changes color. Then add tomatoes, salt, black pepper, and other spices. Mix well.

5. Remove the skillet from heat and stir in the chopped leeks and coriander until evenly combined. Set aside.

6. Once the dough has risen, divide it into small balls. Roll each ball on a floured surface into a very thin circle.

7. Place a spoonful (or more) of the meat filling in the center of each dough circle and fold the edges slightly.

8. Preheat the oven to 200°C (390°F).

9. Place the prepared breads on a baking tray and bake until the edges are golden and crispy. Serve hot.