Lahem bAgeen

A Middle Eastern-style pizza from Simone Lester - spicy lamb, pine nuts and peppers on a crusty coriander - flavoured base
Lahem bAgeen
  • Rating:
  • Serves: 3
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes plus proving dough
  • Effort: medium



  • 175 g lean minced lamb
  • 175 g finely chopped onions
  • ¼ tsp chillies, finely chopped (optional)
  • ¼ tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp ground fenugreek seeds
  • ¼ tsp ground allspice
  • 3 tomatoes, peeled, deseeded and finely chopped
  • ½ small red peppers, deseeded and finely chopped
  • ½ small green peppers, deseeded and finely chopped
  • 50 g pine kernels
  • black pepper
  • rocket salad, to serve

For the pizza bases:

  • ½ tbsp fast action dried yeast
  • ½ tsp sugar
  • 150 ml lukewarm water
  • 450 g strong wholemeal flour
  • ½ tsp salt
  • 2 tbsp oil
  • 2 tbsp chopped coriander

Tips and Suggestions

If there is any dough left over, it can be easily be wrapped in cling film and put in the freezer for a couple of months.
If there is any remaining lamb mixture this can be stored in a refrigerator and used at a later date.


1. First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water. Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well. Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.

2. Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.

3. Preheat the oven to 200°C/gas 6.

4. Mix the coriander into the risen dough. Divide into small balls. Roll out each ball into a 23cm circle. Spread some of the lamb mixture on each pizza base.

5. Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.

6. Serve warm with a rocket salad.

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