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Originating from the Levant, [1] lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria. [8] [9] In the Levant it is part of a series of foods called, collectively, Manakish - flatbreads with toppings. It is also sometimes referred to as "Lebanese pizza". [10] It is also very popular in Armenia [11] [2] and Turkey. [11]
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Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor.In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire.
Hummus bi lahmeh is a hummus plat with small meat cubes and roasted pine nut on top and decorated with paprika. [81] Fateh b'hummus is a dish of chickpeas, flatbread pieces and spiced yogurt. [82] Balila is a simple yet popular chickpea dish that has been boiled along with lemon juice, garlic and various spices. [83]
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Bamia is an Arab and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and ...