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Two Aysh Abu Laham (Mini Saudi Pizzas) on a wooden board with lemon halves and parsley in the background.
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Aysh Abu Laham (Mini Saudi Pizzas)

A recipe for Aysh Abu Laham (Mini Saudi Pizzas) from The Arabian Nights Cookbook. These open-faced pies have a homemade flatbread base with a tahini ground meat topping.
Course Main
Cuisine Saudi
Keyword meat, pizza, poppyseed, Saudi, Saudi Arabia, tahini
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time: 2 hours
Total Time 3 hours 15 minutes
Servings 6 Servings

Ingredients

Dough:

  • 1/2 cup (125 milliliters) lukewarm water 105-115˚F, 40-46˚C
  • 1 teaspoon granulated sugar
  • 1/4 ounce (7 grams/1 envelope) active dry yeast
  • 3 cups (360 grams) all-purpose flour plus more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground caraway
  • 2 large eggs beaten
  • 1/4 cup (65 milliliters) extra virgin olive oil plus extra for brushing crust

Topping:

  • 1/4 cup (65 milliliters) extra virgin olive oil
  • 1 pound (500 grams) ground beef or lamb
  • 2 onions minced
  • 2 cloves garlic crushed into a paste
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 bunch green onions scallions, about 1/4 pound (125 grams), trimmed and thinly sliced
  • 2 tomatoes finely chopped
  • 4 tablespoons tahini sesame paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup (65 milliliters) water
  • 1 tablespoon poppy seeds for garnish

Instructions

To make the dough:

  • In a small bowl, mix together the water and sugar. Sprinkle the yeast over the top and stir to combine. Let sit until frothy, 5-10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, salt, cumin, and caraway.
  • Make a well in the center and add the water mixture with frothy yeast, eggs, and olive oil.
  • Mix until combined and knead until smooth, but firm. Add more water if too crumbly or more flour if too sticky to handle.
  • Place the dough in a large bowl, cover with a tea towel, and allow to rest at room temperature until doubled, about 2 hours.

To assemble:

  • Preheat oven to 350˚F (175˚C). Grease two large baking sheets with oil or line with parchment.
  • In a large skillet, drizzle olive oil over medium heat.
  • Add the ground meat and cook, stirring often and breaking up the lumps, until browned.
  • Mix in the onion, garlic, black pepper, and salt. Cook, stirring occasionally, until the onions have softened, about 8 minutes.
  • Mix in the spring onions and tomato, then remove from heat.
  • In a small bowl, whisk together the tahini, lemon juice, and water. Stir into the meat topping.
  • Divide the meat topping into 6 equal piles.
  • On a very lightly floured surface, divide the dough into 6 equal pieces.
  • Form one piece into a ball, then roll into a circle about 1/8 inch (3 millimeters) thick. Pinch up the edges of the circle to for a raised, fluted edge. Place on prepared baking sheet and repeat with remaining dough.
  • Cover each circle of dough with the topping, up to the raised edges. Sprinkle the tops with poppy seeds and brush the edges of the crust with olive oil.
  • Bake in preheated oven until golden, about 30 minutes.
  • Serve immediately.