Go Back
Three Aysh Abu Laham (Mini Saudi Pizzas) on a wooden board.
Print

Aysh Abu Laham (Mini Saudi Pizzas)

A recipe for Aysh Abu Laham (Mini Saudi Pizzas) from The Arabian Nights Cookbook.
Course Main
Cuisine Saudi
Keyword meat, pizza, Saudi, Saudi Arabia
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
  • 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
  • 1/2 cup (125 milliliters) water plus more if needed

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 a large bowl, combine the flour, salt, cumin, and caraway. Make a well in the center and mix in the eggs, olive oil, and water until dough is well-combined. On a lightly floured surface, knead the dough until smooth and elastic. Place in a lightly oiled bowl, cover with a towel or plastic, and allow to rest until doubled, about 2 hours.

To assemble:

  • Preheat oven to 350˚F (175˚C). Grease a large baking sheet 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 mm) 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. If desired, decorate the top with extra tomato slices.