Entree: Jordan – ساجية ➤ Sajiyah (Thin saj-griddle–cooked spiced minced lamb mixture served with flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 4 flatbreads or pita, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the olive oil in a large skillet or on a saj griddle over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
2. Add the garlic, allspice, cumin, cinnamon, and black pepper; stir for 30–60 seconds until fragrant.
3. Add the ground lamb, breaking it up with a spoon, and cook until browned and fully cooked through, about 8–10 minutes. Stir in the tomato paste and toasted pine nuts and cook 2–3 more minutes to combine.
4. Stir in parsley and lemon juice, taste and adjust salt and spices.
5. Spread the lamb mixture in an even, thin layer across the heated saj or skillet (about 1/4–1/2 inch (0.635 to 1.27 cm) thick). Cook without moving until edges are slightly crisp and underside is browned, 4–6 minutes. If using a skillet and you prefer both sides browned, flip in sections and cook briefly on the other side.
6. Remove from heat, cut into wedges or strips, and serve immediately with warm flatbread.

1. Heat the olive oil in a large skillet or on a saj griddle over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
2. Add the garlic, allspice, cumin, cinnamon, and black pepper; stir for 30–60 seconds until fragrant.
3. Add the ground lamb, breaking it up with a spoon, and cook until browned and fully cooked through, about 8–10 minutes. Stir in the tomato paste and toasted pine nuts and cook 2–3 more minutes to combine.
4. Stir in parsley and lemon juice, taste and adjust salt and spices.
5. Spread the lamb mixture in an even, thin layer across the heated saj or skillet (about 1/4–1/2 inch thick). Cook without moving until edges are slightly crisp and underside is browned, 4–6 minutes. If using a skillet and you prefer both sides browned, flip in sections and cook briefly on the other side.
6. Remove from heat, cut into wedges or strips, and serve immediately with warm flatbread.