Paleo Flat Spiced Meat Pies

Laham bil ajeen Paleo  Laham bil ajeen baked on Paleo dough

Flat Spiced Meat Pies Gluten Free and Paleo

Sfeeha or laham bil ‘ajeen is a traditional breakfast in Lebanon. The recipe here has been transformed from the modern version to a Paleo one. If you can tollerate dairy, these go well with a nice glass of yogurt drink.


1 recipe Paleo pizza crust dough not cooked.

  • 1 lb ground lamb or beef
  • ½ Cup parsley, washed and chopped
  • ¼ Cup fresh mint, chopped
  • 2 medium tomatoes, peeled (optional) and minced
  • 1 onion, grated or pulsed in a food processor
  • 3 cloves of garlic, mashed
  • *2 Serrano peppers, minced (option if you like spicy)
  • *½ tsp cayenne pepper powder (optional if you like spicy)
  • 1 tsp allspice powder
  • 1 tsp. sea salt or unrefined salt


  1. Preheat oven to 350F
  2. Prepare the dough and line baking sheets with parchment paper.
  3. Mix all ingredients together and spread a layer (thick or thin to your liking) onto thin flattened rounds or whatever shape you like (I do a large one and cut into squares or smaller rounds).
  4. Bake for about 30 – 45 minutes or until meat is browned and dough is ready (after 30 minutes check the bottom of the dough often. 

Serve with lemon wedges and small dishes of salt and cayenne to add as desired.

Paleo flat bread dough ball  Paleo flat bead


Enjoy with a glass of yogurt drink

For a traditional recipe using soaked wheat dough, use this recipe for the dough and the same meat topping as above.

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Breakfast Cheese Pizza From Sprouted Dough

cheese pizza

I love cheese! But I don’t eat if often because I feel negative effects when I eat too much…weight gain, digestive issues, and lighter wallet :), yes, good raw grass-fed cheese is expensive, and addictive. My regular diet consists of homemade lebneh/Greek yogurt, so I don’t have room for more dairy.

I always make sure that when I am making dough for sprouted spelt pita bread, I have raw cheddar cheese to make an incredible breakfast.

There really is no recipe, just flatten a ball of dough into a ¼ inch round (or thinner/thicker) butter the pan you are using before hand and put your round, then smother with about 1 Tbs. melted butter, then grated raw cheese. I like to sprinkle dry mint and a little extra sea salt. Bake in a pre-heated oven of 400F for about 10 minutes or until cheese turns golden (I like it to get crispy).

Enjoy with sliced tomato, cucumbers, and olives. Don’t forget a cup of tea :), my favorite is yerba mate` or mint.

Lebneh/ Greek Yogurt, Mediteranian Cream Cheese

photo 1 (2)photo 3

This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Lebneh/ Greek Yogurt – Mediteranian Cream Cheese


1 recipe of yogurt

2 tsp. sea salt


There are 2 ways to strain the yogurt; 1- pour yogurt into a special cloth/muslin cotton bag with a draw string and hang it in a place (could be on a nail, cupboard handle or other) where it can drain and place a bowl under it to catch the whey to be saved for later use.

2- Line a strainer with a cotton cloth (muslin or t-shirt material), place it in a bowl that can catch the whey to be saved for later use.

Either method you choose, leave it straining until there is no more drip; this will take about 12 hours.

When finished, transfer solids to the glass container you are using and whip in the sea salt with a fork, if too dry; add a couple spoons of whey back into it. Cover the top with olive oil and cover with a tight lid.


This strained yogurt will stay good for about a month in the fridge.

Sweet Greek Yogurt, add ingredients to the warm milk before adding the starter; 1 Cup of raw honey and what ever flavors you like such as vanilla (2 Tbs.), and cut fruit (2 Cups, or more). Leave out the salt if you choose to make it sweet. Then continue the instructions.

Cheese Balls- You can also make this strained yogurt dryer by letting it strain longer (Couple days), and then forming into walnut size balls, adding about 2 more tsp. sea salt, then drying them on a cloth lined dish. Keep changing the cloth to soak up as much liquid as possible. You will need to add more salt because of the preservation. When they are completely dry, put the “cheese” balls in a mason jar, and then fill with olive oil to the top. These can be stored in a dark cupboard with lid closed tight, no refrigeration needed. If stored properly, they can last about 6 months to a year in the cupboard. The olive oil and salt work as preservatives. To eat, spread on toasted pita bread, or how ever you like.

lebni balls

*Save the liquid that drains from the solids, it is whey and can be used to soak grains, make lacto fermented foods, or add to smoothies or health drinks, and in yogurt drinks.

Lentil Soup



This is a nourishing spring/summer soup; it is mainly eaten at room temperature. These go great with pita chips.


1 Cup green lentils, cleaned and soaked overnight with 2 tsp. of an acid medium; whey, apple cider vinegar, lemon juice

8 big leaves of Swiss chard, cut off dirty ends if any, wash and chop in thin strips about ½ inch wide

6 ½  Cups of water

10 cloves of garlic, peeled and mashed

½ tsp. sea salt

Juice of 2 lemons (or to taste)

¼ Cup extra virgin olive oil


Bring water to a boil and add lentils and Swiss chard. Reduce heat to a low boil, stir and cover. Cook for about 45 minutes or until the lentils are tender.

Meanwhile, peel the cloves of garlic and mash them with salt in a mortar and pestle. (If you don’t have, you can smash the garlic and salt in a Ziploc bag with a heavy object.) Mash until you have a smooth paste. Slowly stir in the lemon juice and then olive oil.

When the lentils and chard are done, turn off heat and add the garlic mixture. Add more salt if needed and leave uncovered for at least 1 hour to let the flavors marinate.

Serve at room temperature with toasted pita bread (optional) cracked over the top.


Sprouted Pita Bread

Sprouted Pita Bread

This recipe uses sprouted flour, spelt works best but sprouted wheat can be used. The dough does not need to be soaked overnight since the acids have already been neutralized during the sprouting process and in turn, the nutrients are more available and assimilate easier by the body.


6 cups sprouted spelt flour

2 cups (or more) filtered water

1 tsp. yeast

½  tsp. cane sugar

1 Tbs. sea salt

2 Tbs. extra virgin olive oil


Proof the yeast with sugar and ½ Cup water. This should take about 5-10 minutes.

Meanwhile, sift the flour into a mixing bowl, add salt and then the water and yeast mixture.

Knead the dough for about 10 minutes to make sure the flour has all dissolved. If too dry, add more water, 1 Tbs. at a time. If too wet, add more flour, 1 Tbs. at a time.

When dough is ready, form it into a ball, oil the bowl with olive oil and the ball of dough. Cover and let rest about 2 hours.


It is best to watch someone in action when trying to learn a new skill. Since the internet in not personal interaction, video is the next best thing. Here is a video on how to mix, roll and bake pita,  please feel free to do a search for a different  instructional video on making pita bread if you’d like. Here is one I have found and hopefully in the future, I will make my own. Just remember, the following video is NOT a traditional method, so please use the recipe above.