For the dough

• Dissolve the sugar in the water and then stir in the dry yeast and leave for about 5 minutes.
• Mix the salt and flour together.
• Add the yeast mixture to the flour and knead.
• Add the remaining ingredients and knead into an elastic dough for about 20 minutes.
• Leave the dough covered to rise at room temperature for approx. 90 minutes.

For the meat mixture

• Peel and finely chop the onion.
• Finely dice the tomatoes.
• Mix all the ingredients together well and season with salt, pepper and cinnamon.

Prepare Lahm bi Ajin

Preparation with pizza stone

• Preheat the oven with the pizza stone to 250 °C top and bottom heat. The stone must be hot for at least 30 minutes.
• Divide the dough into 8 equal parts and leave to rise again for approx. 10 minutes.
• Roll out the dough pieces and spread the mince mixture on them. That would be approx. 2 tbsp. per piece. Please use your hands to spread it, it works better.
• Place the Lahm bi Ajin on the hot pizza stone and bake for approx. 7 - 10 minutes.

Preparation without pizza stone

• Preheat the oven to 250 °C top and bottom heat.
• Divide the dough into 8 equal parts and leave to rise again for approx. 10 minutes.
• Roll out the dough pieces and spread the mince mixture on them. That would be approx. 2 tbsp. per piece. Please use your hands to spread it, it works better.
• Place the Lahm bi Ajin on a baking tray lined with baking paper and bake for approx. 10 - 15 minutes.