Lahm b'ajeen
Small flatbreads bake in short batches; freezer-friendly ahead of time.
This is the base recipe: one batch, 10 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Lamb, minced1.3 lb
- Flour1.1 lb
- Tomato paste2.8 oz
- Pomegranate molasses2 tbsp
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- 25 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.
Can be finished two days ahead.
- Make-ahead
- Reheatable
- Your hands
- ■■2 of 3
- Oven
- ■1 of 3
- Fridge
- ■1 of 3
- Attention
- ■1 of 3
- Read the whole method before you shop. This is a planning recipe for lahm b'ajeen, not a certified kitchen test.
- Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
- Can be completed up to 2 days ahead. One batch takes about 1 fridge shelf-thirds while it waits.
- Oven occupancy is 25 minutes per tray. Do not start this tray if the day-of oven window is already full.
- Tray up and bake. Hold only as long as the fixture hold time.
- Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 2 days ahead. One batch takes about 1 fridge shelf-thirds while it waits.
Base recipe: one batch, 10 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: 25 minutes in the oven either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Oven · Cold storage · Landing space
contains meat · contains gluten