Thermo Cazza's Lahmeh bi Ajeen (Sfeeha) recipe (Meat Filling)

Baking - savoury

Preparation time

45min

Total time

1h 45min

Portion

1200 g

Level

medium

TM 7
TM 6
TM 5
TM 31

by Thermo.Cazza

published: 2025/07/26

changed: 2025/07/26

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Ingredients

Lahme bi Ajeen (Sfeeha) filling

Recipe Method for 500g mince

500 g mince, Beef or lamb - 4 star
500 g brown onions, quartered
350 g tomatoes, quartered & seeds removed
1 red capsicum, Optional
1/2 bunch parsley
60 gram tomato paste
2 tbsp pomegranate molasses
1/2 tbsp sweet paprika
3 tbsp Avocado Oil
1/2 tsp ground nutmeg
1/2 tbsp dried chilli flakes
1/2 tbsp mixed spice
1 tbsp Ground Coriander
2 tsp ground cinnamon
9 g sugar
1 tbsp salt, to taste
pepper, to taste
2 --- lemons, Juiced - for serving
1 level tsp salt, for the onion mixture
dried mint, optional

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Recipe's preparation

Lahme bi Ajeen (Sfeeha) - filling recipe & method

Add quartered onions to the mixing bowl.
Chop 2 sec / Speed 5.5
Scrape down sides. If needed, repeat 1 sec / Speed 5.

Aim for coarse (3-5mm pieces), even pieces – not watery. Transfer onions to a bowl.

Remove seeds from the quartered tomatoes. Add 350g tomatoes to the mixing bowl.
Chop 3 sec / Speed 5.
Scrape down sides. If needed, repeat.

Check for small chunks – avoid mush. If preferred, you may dice the tomatoes to 3 - 5mm pieces.
Transfer chopped tomatoes to the bowl with the onions.

Chop capsicum either by hand (5mm pieces) or in the Thermomix.
Cut into large chunks - add to the bowl. Chop 2 seconds - speed 5, repeat if needed.

Transfer capsicum to the bowl with the onions and tomatoes.

Add 1 teaspoon of salt to the onion mixture and combine. Pour the mixture onto a sieve and allow excess liquid to drain for about half an hour. Then, squeeze out the remaining liquid in handfuls and set it aside.

Add parsley leaves to the bowl and chop 4 secs / speed 6

Add 500g beef mince to the Thermomix bowl.

Then add the tomato paste, pomegranate molasses, sweet paprika, avocado oil, ground nutmeg, sugar, chilli flakes, mixed spice, ground coriander, ground cinnamon, salt and pepper to taste.

Select Dough Mode for 2 mins or until evenly combined.

Tip the seasoned mince out into a bowl and combine it, by hand, with the chopped vegetable mixture.
Leave the mince mixture in the fridge whilst preparing the dough. Drain any excess liquid that appears at the bottom of the container prior to using.

Baking the Lahmeh bi Ajeen:

Preheat oven to 220 degrees Celsius (fan forced)

If you have a pizza stone, preheat that too. Cook time on the pizza stone is approximately 8-9 minutes at 220 °C.

Making Round Pizzas: Evenly press the meat filling onto the prepared dough round with a fork. If desired, you can add dried mint on top before baking. Leave a 1cm free space around the edge of the pizza. Bake between 8-10 minutes or until the dough and meat are cooked evenly.

Serving Options

Once out of the oven, add freshly squeezed Lemon Juice and extra chilli (if desired) to the Lahmeh bi Ajeen, which will give it a little tangy burst of flavour.

20 cm Round Pizzas: Split Manakeesh Dough into 16 pieces - roll out to 3-5mm thickness

or

To make the Square Lahmeh bi Ageen - split dough into 25g portions and place approximately 25g of meat filling in each round. Blot excess liquid with a clean paper towel. Pinch 4 corners in each round, leaving the middle exposed. Do not add flour when shaping the dough.

Tip

See Manakeesh Dough recipe, which is perfect for this meat (Sfeha) filling. Some versions of this recipe do not include capsicum. You can add garlic if you wish - I have chosen to omit it for this version. Follow me here or on my socials for more Middle Eastern and everyday food ideas @Thermo.Cazza

If you have tried this recipe - please rate it, heart it, and comment with your feedback. Thanks for sharing it!

Thermomix Model

Recipe is created for
TM 7
Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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