The Lebanese Pizza I can't stop eating.

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Is Arabic/Labanese Meat Pie or Lahm bi Ajeen any good? Yes, and here is how to make it.
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[@CHEFPKR]

Get 15% off your www.ridgewallet.com/chefpk with code CELEBRATE Also, make these asap and slap some eggs on it.

[@Kangstor]

in turkey we usually drip some lemon juice over it and add some thinly sliced parsley or other green salad than roll it up.

[@mets2128]

Sounds something like okonomiyaki

[@masonmedina4780]

Give me the little sword

[@user-km4ys1js1t]

Hey, have you ever watched "God of Cookery"? its an older film, but its like a live action chinese food wars

[@Lonely_Driver43]

Please recreate one of soumas worst food

[@Blue_Lunacy]

ChefPK: My house is cold. **Still wearing short sleeves t-shirt to show off his guns**

[@Shalakor]

I mean, he only said it was cold for the sake of cooking environment, doesn't mean he is uncomfortable.

[@baselb99]

Fun fact: bharat actually literally translates to "spices"

[@potatoking2687]

i can confirm this

[@abhishekghosh3754]

Bharat means India😁

[@Ciaudius]

@@abhishekghosh3754 No.

[@abhishekghosh3754]

@@Ciaudius Baharat was that name of the spice but India is also known as Bharat in Hindi language👍

[@thereinthedeep]

Baharat

[@siddhanshsharma7663]

How about covering a dish from every country for your street food series' you know to please your international audiences, just a suggestion.

[@CHEFPKR]

Absolutely, I have planned to do it with a map

[@thereinthedeep]

@@CHEFPKR perhaps do regions instead of countries that way you don't have to stick a specific country but places and cultures, mixing food beyond borders.

[@rinaberman7686]

IMO I like the idea of individual countries better, since cuisine can vary widely even in the same general region

[@HenSt-gz7qj]

do it alphabetically like Geography Now did XD

[@awildmalik9000]

@@CHEFPKR ok now this is epic

[@cadr003]

I used to eat so much of these. All they need is a spritz of lemon.

[@curivo8]

ChefPK never ceases to amaze me how the world of food is so wide, this pizza is different and it looks delicious thanks for the recipe, you know I already missed the intros I made with the titanium wallets 🤣🤣🤣 have a good day.

[@hungryclone]

I’ve only known these as “Lahmacun” since I’ve only had the Armenian version. I love those foods that trigger those near-primal memories. That food that you’ll eat until the day you die. So choice.

[@gregfar6398]

Yea I’ve only had the Armenian version too but I’ve only seen it as lamajun

[@vsic1005]

Yes! My Armenian grandmother made these for me all the time!

[@mumeltier2076]

Lahmacun is the Turkish version atleast Lahmacun is the Turkish word for them which is as far as i know the most common term for it

[@marvelert1033]

Lahmacun is the baked turkish version.

[@allalone393]

@elisWhat does Lahmacun mean in Turkish? Lahm b ajin is a food from the Levant, and it is an Arabic word..meaning meat and dough

[@GoudVis56667]

Dude omg, in the netherlands we have this on every corner of the street! I eat this around 4 to 5 times a week and its a gift from food heaven. In the netherlands its called a "turish pizza" and its the dough with spiced ground beef with all kinds of veggies and or donner/durrum kabab added after its been in the oven. We dutchies like to put cheese on it aswell because everything is better with cheese.

[@mmb-ig7iq]

YES! I lived off of this as a child and I still eat them now. Absolutely delicious. I like mine with kefir cheese, or lebni dip, or just some lemon juice and sumac. Sometime I use them for breakfast burritos. Thank you for bringing a huge smile to my face with my childhood I shared with my recently passed father.

[@CHEFPKR]

Best to you and yours

[@diedie1223]

bro condolences, i wish you the best🥺

[@mmb-ig7iq]

@@CHEFPKR Thank you, that means a lot

[@mmb-ig7iq]

@@diedie1223 Thanks, that means a lot. One day at a time, one day at a time.

[@GustavoHernandez-ty9iw]

Nice recipe! Just a note from a native mexican... That is not Pasilla it's a Poblano Pepper, it is called Pasilla once it has been dried out and smoked. Thanks for the great videos!

[@CHEFPKR]

Ahh my mistake, ty!

[@2good2bu7]

Bro, this dish is my freaking childhood, right alongside zatar manakish. I know what I'm having this weekend with the family.

[@Aang139]

this brings back memories. There was a place when I was a kid that basically did combination dishes of the 2 dishes.

[@crothas]

I'm so happy to see you do a recipe for this, my grandmother on my father's side use to make these all the time when I visited her in Florida when I was young. And I had no idea what they where.

[@sergeantpug9279]

Is that just small lahmacun or am I just tripping. Cause this is exactly like that. How did I never heard about this Edit:I just googled and I realised that I didn’t know it in english. Thanks ChefPK

[@philippciunis]

yeeeeeees, i have them when i'm in germany all the fucking time. lahmacun for the win!

[@Genta1424]

I legit read the title as "The lesbian pizza"

[@legendarypinkmilk3092]

So did I 😂

[@faarezgamieldien8386]

"I thought you were American?"

[@angelaphsiao]

Thought it said lesbian pizza and clicked immediately

[@e_3261]

Someone would say EroGaki :D Why do u think like that Food is for everyone Not just for one groupe of ppl... Not EroTabemono just standard food Like HotDog or Berliner Pancakes XD

[@JadenSpooky]

Nice.

[@fearmasterz1]

As a lebanese myself, i approve of this lahm baajin

[@FunnyDogVids100]

You have been disowned

[@o12i84]

Uncle roger:look good..look good...but where MSG???haiyaa Me: uncle roger what you drink??ketum??

[@19_meg_91]

Same, also you can eat it with laban, delicious! Annnnnd now I'm hungry...

[@fearmasterz1]

@@19_meg_91 yup ayran laban complements it best

[@Fenerli_Sarıoğlu]

As a turkish dude, lahmacun (thats how we pronounce it here) connects sooo many memories of me and my family for me. We'd always make some when we visited my relatives and damn, now i can make them myself, thanks!

[@samerelias5318]

As someone who is Lebanese, its so nice to see some love for one of my fav foods! My auntie makes them all the time and they are so GOOOOD. I highly recommend some nice Greek yogurt on the side or on top My Mum is releasing a book on Lebanese food soon and I'd love to send you a copy if you'd like!

[@CHEFPKR]

Oh hell yeah send it!

[@katyushaslab7635]

I've actually had this before, but didn't know what the heck it was! Thanks Paul, now I can try make this at home!

[@skollkohrvell]

Me watching a new pizza title.. And found the new ridge wallet episode. Came looking for copper and found gold. 🤣🤣🤣🤣🤣

[@Ansible1000]

Never had this before but it's on my 'must make' list now. Also thanks for the tips for making pizza-like dough, I'm definitely using that technique on other dishes from now on!

[@CCONX]

My family is syrian, we make leham bajine during holidays, a bit different from how you made it, using a meat, tomato paste, and prune butter mixture with pine nuts on top. We also make them a lot smaller, but I love them and always look forward to them! :)

[@kingahmed9948]

I loved these, I eat this almost every month there is a store that makes them fresh. As an Arab that makes them as well I recommend you using a pizza stone it give it a better texture, imo. Also you pomegranate molasses in the meat mixture won't go wrong. Thanks for everything you do. I love the work makes me think of different ways to change my food up.

[@rukaaikujo9445]

This brings back memories me and my brother make so those pizza it was fun times 🍕

[@drago_thedragonbreaker]

Damn I didn't think mneqish would be known in other countries

[@ram333]

Finally, I thought I was the only one!

[@princeofgames6262]

Mneqish are made with za’tar while this is more commonly known as ‘sfiha’ or صفيحة in syria

[@drago_thedragonbreaker]

@@princeofgames6262 we basically consider as manqoushi but still call it lahme b Aajin meanwhile we have sfiha that's smaller, shaped into scares by pressing the sides or small round ones Still all of them are really good

[@sherazkiani3816]

@@drago_thedragonbreaker DUDE YOU PROFILE PIC, I'M WHEEZING

[@jimmie6825]

Chef, you need to make a KZbin playlist where its just your Ridge wallet sponsor segments.

[@CHEFPKR]

Lmao

[@Arcane101X]

Seconded

[@RevereShin]

ChefPK is having WAY too much fun with these ridge wallet sponsorships! XD

[@yokobluu]

This reminds me of the Esfiha that is very common in Brazil, the base for it must be this meat pie because of how many Lebanese immigrants we had last century so Lebanese cuisine got very common here. The pies are ususally smaller and have thicker dough but that meat is basically the same, you can also have it with cheese and tons of other options

[@ERrnesST]

Can put anything on it? Me: puts marinara, mozzarella, and pepperoni. *Yahamagin*

[@dmartinezdl]

Thats what we call in Honduras a “Tortilla de Harina” Flour Tortilla, add some fried red beans, Cheese, cream and will have a “Baleada with Carne Molida” baleada with Ground Beef

[@garrettclark7461]

Just got my head band in and I have never been more excited to cook!

[@CHEFPKR]

Nice!

[@nisaisler655]

This literally is the Turkish dish called "lahmacun".

[@Zanji1234]

:-) that was also my thought when i saw this... Lahmacun can be bought almost everywhere in Germany :-D

[@schmaleanator]

I cant stop binging this channel!!! I started ramping up the quality of my meal prep at home because of how pumped up and motivated I get from watching. Thankyou for making this content!

[@Iglobaljoeyr]

There’s a restaurant that has these by my work Called forn al Hara, one of my favorite places of all time. Get a few pies and some knafeh damn near every day

[@reubenredmanga4797]

I'm loving this street food series

[@CHEFPKR]

Same, it's a lot of fun trying out food from around the world

[@Veteran_Nerd]

That looks like an open-face quesadilla. I could see myself adding cheese, hot sauce, fold it in half and crisp it up a bit more. Haha my mouth is watering now! Thanks for the vid

[@lyravain6304]

There's a reason we add oil last when making some doughs. Since oil and water don't mix, we add the water first to make sure the flour is consistently hydrated. Then we knead to develop glutten before adding the oil to add some stretchiness. If we add the oil before we knead the dough, the fat keeps the glutten from developing properly. We do the same thing when making brioche as well, for instance, or some of the more fat-heavy doughs (like the Greek tsoureki or Italian focaccia for instance). It shouldn't matter overmuch in a dough like this (since it's not really leavened), so maybe it's just the way some people are used to making doughs in general.

[@chainmanz7476]

THAT AD WAS AMAZING LMAOOO

[@capoeira1357911]

Im not sure, but this looks like something we call a turkish pizza in the netherlands and also in germany i think

[@capoeira1357911]

I looked it up and it indeed is. Grew up on these. Easy to buy where i am from

[@CHEFPKR]

A LOT of middle eastern food is crossed over. My family grew up in Iraq and some of the names are slightly different

[@capoeira1357911]

@@CHEFPKR here they fill them with salad tomatoes cucumber some hot sauce and garlic sauce. Love em really

[@Kangstor]

My research revealed this: Name is Arabic but the dish itself dates back to Babylon about 4 or 5 thousand years ago. It is common in many Arabic and Turkish countries in the middle east.

[@capoeira1357911]

@@Kangstor thank you for the clarification!

[@Thunderlord00]

the ad you did for ridge wallet was pretty creative!

[@Hadrian117]

I appreciate you making the add fun to watch. It shows character ;)

[@chibigirl8545]

5:15 "Use anything you want, except maybe fish. That might be a little awkward Yukihara: "Challenge accepted""

[@SarahIlayda]

I'm from Turkey and we have a very similar version of this. We call it Lahmacun, filling is almost the same without the green peppers and baharat, and we like them CRISPY. So I cook them in the oven in high heat! Never heard of this version, I do have that baharat mix at home (we have the same one, we call it yenibahar) -I also brought back half a kilo of it from Turkey, will last me a year lol- , I'm going to have to try it !

[@megumin4564]

I though yeni bahar means spring in turkish idk why...

[@Your_Best_Nightmare]

The tiny frying pan makes me happy

[@Natalie.Fountain]

I used to eat this at a friend’s house years ago. She would always make sure to have some ready when she knew I was coming over. She would serve it to me with some toum, lemon juice, and a touch of hot sauce before rolling it up. I was obsessed! It’s been a long time and I think I’m ready to eat some again. =D

[@CaptainFalkorm]

In Döner Kebab stores in Germany there is something similar to this dish, it's called Lahmacun, I guess a turkish vairation of this. They use the lahm bajeen as a base and top it off with some lettuce, veggies and red cabbage, then some kebab meat and finally a yoghurt base sauce (I recommend garlic and chili in combination), then they roll it like a burrito or a dürum in this case. It tastes absolutely phenomenal, it might sound like overkill, but it makes sure you aren't hungry for the next 24 hours XD

[@CHEFPKR]

That's how I eat it for breakfast!

[@marmieRH]

In Montreal I was buying it at a libanese store but here I can't find any 😢 i'm very happy I found your recipe 😊 Merci du Québec 😉

[@ram333]

Man, I used to get cheese manaquesh every Friday on our morning walk, love your work bro

[@Butter-is-yum]

I’m glad you love my Country food

[@wunbun6421]

I'm drooling

[@Mattyv7]

Will be making this very soon

[@zombiewar]

This looked awesome but i wasn't planning on trying it out until you rolled it up into a food tube at the end.

[@person9513]

Person: trying to stab me Me: *uses ridge wallet as as shield*

[@CHEFPKR]

This is the way

[@Moon1tan]

Who needs a bullet proof vest when you can cover yourself with your ridge wallet collection

[@Ryocko]

I used to make this with whatever leftovers I have in the fridge, that with soup if so yum

[@Kangstor]

Ah lahmacun looks yummy i will order some tonight 😋

[@seanimationsyt2220]

Ah yes another time traveler

[@bassamnassar261]

@@seanimationsyt2220 I’m so confused

[@bokuto3058]

Wait what how are you time traveling?

[@Kangstor]

@@bokuto3058 Tardis duh :P just kidding Patreon.

[@bokuto3058]

@@Kangstor oh ok that makes sense

[@zachgooms8777]

I love that he always replies

[@CHEFPKR]

Only sometimes

[@thermalpants]

Oh my! That's Friday night pizza night taken care of this week.

[@aristothethrone9032]

traditional dishes are great. but comfort foods from different regions hit differently. food of the people or so my uncle use to say. growing up Haitian means all the Caribbean food. but eating Korean and Thai comfort food. really opened my eyes. but also those Caribbean staples always have a place in my heart. Hey Chef. any chance we get a Jamaican Patties video? but elevated. I always see people slicing them open to add the cheese after they're cooked. but is there any way to add it beforehand? I'm imagining it's a moisture thing. another great video ad I can't wait to go into a coma after eating ajeen.

[@blackwater485]

ChefPK never fails to make me hungry everytime. Cheers!

[@vosgee.o_o.]

Eeeeeyyyy Armenians have this too! We call it Lahmajoon. Also we add Lebneh and lemon juice.

[@arcleifux4892]

Lahm bi Ajeen sounds like an anime villain

[@kyleb.9533]

Really loving this series man 👍. I always look forward to these vids.

[@seanallwang3290]

Bro.... This is the video that made me subscribe.

[@johnr797]

Have these all the time, as well as the cheese pies and zaatar pies. Even at my office they'll bring in a bunch of them every once and a while. I've come in on my day off just to grab a couple of them and leave lol

[@gamerpizza8207]

I was blown away by the amount of oil that goes in the dough. But it looks like it turned out great. I'll have to try this on my own some time

[@hikozturk]

This dish called "Lahmacun" and it's very famous street food in Turkey. I guess since this type of pastry is common in the middle east, it may have a similar dish in Lebanon.

[@mehmetguner7713]

We call it Lahmacun in Turkey .

[@mesa176750]

Fun fact, these are incredibly popular in Brazil. They are called "esfiha" and they were popularized by the fast food chain called Habib's. I used to eat it all the time when I lived there.

[@mansoura.6586]

Sfiha is also Lebanese and it’s exactly lahm bi ajin but the dough is formed differently with the same meat mixture inside it

[@TJD-xy6gg]

me: what is baharat? Chef Pk: proceeds to explain what it's made off me: i have all of those🧐😊

[@joseperalta8295]

He took a bite and I swear I saw a nimbus cloud take him away... He was out.. Awesome work mang

[@myst6083]

My first time hearing Paul saying "Don't mess with it". Must be really good. More dishes from your hometown would be nice.

[@furiouschicken1]

man. 195k. 5k more to 200. been here since before 2k lol grats.

[@Exaris79]

Liked my Lahmajun very spicy. I usually use prepped Kafta meat that's readily available from Middle Eastern/Halal groceries and then mix it with salsa and sriracha sauce(make sure to squeeze/drain as much juice before mixing it with the kafta meat). Cook it and then add lemon, parsley/cilantro, sliced tomatoes, more chilli flakes&sliced onions with sumac. Always make more than two to make it worth the work in making it. Also some Middle Eastern groceries that has bakeries inside sometimes have packs of par cooked frozen Lahmajun. Just make sure to defrost it properly before cooking so that it won't fall apart on you. Nuking it in the microwave won't give u that crispy crust.

[@andreasgeorgiades6895]

Lahm bi ajeen or lahmajun are so good with just a little lemon juice on top

[@mo3z9]

I love it when my mother would make this for me ! I have to try making it myself now!

[@jamessupan8673]

My mouth is watering while watching the steam.😋

[@tylergood3773]

Might do this pizza for dinner tomorrow.

[@artypyrec4186]

That was a top tier ad

[@tokiomitohsaka7770]

It’s been too long since I have had Lebanese food. This looks amazing, gonna make it!

[@damic3237]

YES Ridge is back!

[@dustincieslik5397]

Actually have a bakery near me that does these pies along with zatar pies and sojuk pies and such so good and it’s relatively cheap :)

[@rexman94]

new sub, love the vids hope to try this one out. Keep up the good work man

[@ashavila7999]

I really like this recipe, please share more from your childhood.

[@sandylado3028]

at 4:06 look at the bowl u should see a piece of the pepper fling on to the bowl lol

[@IAmCasualty]

I would try them traditionally first like the way you did then i would probably cook them meat side down instead to crisp up the meat for that mallard reaction flavor and then finish it on the other side with the lid method. not sure how it would turn out but I'd have to do some testing on which method I like best but thats the cool thing about food and culture. make food to your taste, always respect the culture but at the end of the day you're the one eating it make sure you enjoy it.

[@jeffwells641]

Adding the oil after the dough is formed is the same technique used for brioche, though it's butter you use for brioche. The theory as I understand it is that if you add the oil with all the other ingredients it interferes with gluten development. If you wait until the other ingredients have combined it acts as like a lubricant without interfering with the gluten development, because all the bits that make the gluten happen are already stuck on to each other so they can keep doing their thing, while the oil sits outside the strands of glutinous goodness making everything nice and soft. Brioche makes for some freaking fantastically soft fluffy and lofty bread, so there has to be something to it.

[@CHEFPKR]

Interesting, have you made brioche this way? When I make brioche I typically add in the butter slowly after a minute or two so that there is some gluten formed and so that the flour has been hydrated. We would always make sure the butter gets fully creamed. Also, I love brioche...need to make some.

[@ExacoMvm]

So it's essentially chebureki in another shape. Seems like a bit easier and more cost effective cooking too, definitely will try this soon. Of course skipping the yeast and milk part, things I never have as they run out too fast and cba with going to store getting those.

[@gely6114]

I have been watching you for a while , nice to see yoou make some lebanese food since i am lebanese

[@bassamnassar261]

I know right? I was shocked when I saw the title

[@yasminhattar3330]

Lebanese pizza is literally one of my favorite pizzas mmmm

[@Zanji1234]

soo... it's basically a version of the turkish Lahamcun which you can get here in Germany almost everywhere (like the Kebab Döner xD a German / Turkish invention)

[@kashdesrosiers8710]

You should make the pokemon sun and moon team rocket carne asadas I'm pretty sure I spelled it wrong

[@ahmadchehade1645]

Bro, you got cameras in my house or something? I literally just went to my local Lebanese bakery yesterday and got some of these

[@HittokiriBatosai]

Nicee, I buy these at my local Lebanese market in packs of 5. So oily, so good

[@KnightResillous]

Adding olive oil to an almost smooth dough is how I end up making my pizza dough... I forget to put it in.... all the time... until after I've kneaded it.

[@Timmycoo]

Oh man I could eat so many of those. Haven't had one in so freaking long.

[@anitastafford6617]

I was a little shocked; we only call pablanos, chile pasilla ( little raisin) after they are dried. I love the recipe I'm going to try it. Chiles usually have two different names. One for the fresh version and one for the dried version. They aren't really interchangeable. A pablanos can never be a pasilla because it doesn't have the dried fruity flavor profile of a pasilla or vice versa. A jalepeno can never be a chipotle because it isn't dried and smoked. Sorry to be picky, but I'm from an area that has grocery stores that carry multiple varieties of fresh and dried chiles. Many people grow chiles in their gardens as well napales.

[@CHEFPKR]

Yep, very much noted. I miss spoke and should have said pablano

[@Reavermyst]

I want to make that right now

[@ectoa5093]

Lebanon gets the recognition it deserves!!!!!

[@usmaniqbal9207]

this the amount of salt u used the salt wont kill it, u can at it in the start to combine it evenly

[@andyreed8105]

That is also delicious with some Pomegranate Syrup, try it out, it gives a bit of sourness and sweetness that compliment the meat. Also you can make these with pita bread and throw it on a charcoal grill if you're doing a bbq. Enjoy!

[@CHEFPKR]

Love it with that, my dad keeps bottles of it

[@harveyspecter832]

My mum just made them last week and you definitely need to try it with a bit mozzarella on top... Food wars like reaction guaranteed