Aish bel-Lahm (Bread with Lamb) is a traditional Saudi Arabian recipe for a classic dish of yeasted dough topped with a mix of lamb, black peppercorns, onions, leeks, poppy seeds and tahini that's somewhat like an Arabic pizza. The full recipe is presented here and I hope you enjoy this classic Saudi Arabian version of: Bread with Lamb (Aish bel-Lahm).
Dissolve the yeast in 120ml warm water and set aside. Sift the flour into a large bowl, form a well in the centre then add the oil, yeast solution, eggs and spices. Mix thoroughly, adding more water a little at a time until you have a firm dough. Grease a large baking tray with the 3 tbsp corn oil then transfer the dough to the tray, cover with a damp cloth then put aside in a warm place to rise for at least 2 hours.
In a saucepan, combine the lamb, onion and salt. Cook over medium heat, stirring constantly, until the meat is cooked. Take off the heat and set aside until cooled. Finely chop the leeks, place in a colander and wash thoroughly then set aside to drain. Spread the leek on a paper towel to absorb the excess water then combine with the meat mixture.
Mix the tahini with a little water and black pepper to form a paste. When smooth add this to the meat and leek mixture, stirring thoroughly to combine.
When the dough has risen knock back then roll into a circle of medium thickness. Spread the meat over the dough, leaving the edges uncovered. Sprinkle with the poppy seeds then place on a baking tray and transfer to an oven pre-heated to 170°C. Bake for about 25 minutes, or until the bread is cooked through.
)
Click on the image, above to submit to Pinterest.