Lachme B Agene: A Home-Style Recipe
Mazza · Makes 12 small flatbreads · Published October 22, 2026
These meat-topped flatbreads use a thin layer of seasoned ground beef. Keep the topping evenly spread so it cooks through before the bread dries out.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 cups flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
- 350 g ground beef
- 1 small grated onion, squeezed
- 1 finely chopped tomato, drained
- 2 tbsp tomato paste
- 1 tsp allspice
- 1/2 tsp cinnamon
- 2 tbsp chopped parsley
Method
- Mix dough ingredients, knead 8 minutes and rise covered until doubled. Mix beef with onion, tomato, paste, spices and parsley; season with salt.
- Heat oven to 450°F with a heavy tray inside. Divide dough into 12 rounds and roll thinly on parchment.
- Spread a thin, even layer of meat topping nearly to the edges. Transfer to the hot tray and bake in batches about 10–15 minutes.
- Check the topping reaches 160°F using a food thermometer; continue cooking if needed. Serve promptly and refrigerate leftovers within 2 hours.
A better result
Drain grated vegetables to prevent a soggy center. Keep raw-meat utensils separate from serving utensils.
Serve it together
Serve with lemon wedges and tabouleh. Order our lachme b’agene for a savory spread without handling dough and raw meat.
Prefer it ready to serve?
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