Name: 8-Minute Lebanese Chicken Lahmacun (Lebanese Pizza) Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: Lebanese
Ingredients: 1 x ~30cm/12″ Lebanese bread (substitute with other thin flatbreads if desired); 125g / 4 oz chicken mince (ground chicken); 2 tsp tomato paste; 1 tsp Baharat spice mix (Lebanese 7 spice) or substitute with a similar blend; 1/2 tsp sweet or smoked paprika; 1 garlic clove, crushed; 1/4 tsp cooking salt or kosher salt (halve if using table salt); 1 tbsp finely chopped fresh parsley (or coriander/cilantro, optional; substitute 1 tsp dried oregano); 1 1/2 tbsp extra virgin olive oil (for cooking; regular olive oil can be used); Extra virgin olive oil for drizzling; 2 tbsp Danish feta or goat’s cheese, crumbled (regular feta works as well); Lemon juice, for drizzling; Dried chili flakes or red pepper flakes, to taste; ~1 tbsp toasted pine nuts, roughly chopped (substitute with pistachios, almonds, or sesame seeds); 1 tsp finely chopped fresh parsley (or coriander/cilantro) for garnish

Ingredients

1 x ~30cm/12″ Lebanese bread (or other thin flatbreads)

125g / 4 oz chicken mince (ground chicken)

2 tsp tomato paste

1 tsp Baharat spice mix (Lebanese 7 spice) or substitute (see Notes)

1/2 tsp sweet or smoked paprika

1 garlic clove, crushed

1/4 tsp cooking salt or kosher salt (halve quantity if using table salt)

1 tbsp finely chopped parsley (or coriander/cilantro, optional; substitute 1 tsp dried oregano)

1 1/2 tbsp extra virgin olive oil (for cooking, or regular olive oil)

Extra virgin olive oil (for drizzling)

2 tbsp Danish feta or goat’s cheese, crumbled (or regular feta)

Lemon juice, a light drizzle

Dried chilli flakes or red pepper flakes, to taste

~1 tbsp toasted pine nuts, roughly chopped (substitute pistachios, almonds, or sesame seeds)

1 tsp finely chopped parsley (or coriander/cilantro) for topping

Instructions

Step 1: Use a large 30cm/12″ non-stick pan. If needed, trim the Lebanese bread with scissors to fit the pan.

Step 2: In a bowl, mix the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, salt, and chopped parsley.

Step 3: Spread the chicken mixture evenly over one side of the bread, pressing it on like peanut butter so it sticks well. Use it all for a thin layer.

Step 4: Heat 1 tablespoon of olive oil in the pan over high heat. Place the bread meat side down and cook for 90 seconds, pressing lightly to develop color.

Step 5: Flip the bread with tongs and cook the bread side for another 90 seconds until golden and crispy. Lower the heat if it browns too fast.

Step 6: Slide the cooked flatbread onto a cutting board. Sprinkle with crumbled feta, drizzle with extra virgin olive oil and lemon juice, then add dried chili flakes, pine nuts, and chopped parsley.

Step 7: Cut into 8 slices like a pizza and serve immediately.

Tips & Variations

For a vegetarian option, substitute the chicken mince with finely chopped mushrooms or cooked lentils seasoned the same way.

If you don’t have Baharat spice mix, combine equal parts ground cumin, cinnamon, paprika, black pepper, coriander, cloves, and nutmeg as a substitute.

Use regular pita, naan, or tortilla wraps if Lebanese bread isn’t available, adjusting cooking time as needed.

FAQs

Can I use other meats besides chicken?

Yes, ground beef or lamb work well as alternatives and provide a richer flavor. Adjust cooking times slightly if your meat is coarser.

How spicy is this recipe?

The spice level is mild and aromatic thanks to the Baharat mix and paprika. Add more dried chili flakes or a dash of cayenne if you prefer a spicier kick.