Description
This quick and flavorful Lebanese pizza, also known as Lahmacun, features a thin layer of spiced ground chicken spread over Lebanese bread, pan-fried to crispy perfection in just 8 minutes. Topped with creamy feta, fresh herbs, and toasted pine nuts, this easy stovetop recipe delivers a delicious Middle Eastern-inspired meal that’s perfect for a speedy lunch or dinner.
Ingredients
Scale
Base
- 1 x ~30cm/12″ Lebanese bread (substitute with other thin flatbreads if desired)
Chicken Spread
- 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)
For Cooking and Topping
- 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
Instructions
- Prepare the bread: Use scissors to trim the Lebanese bread to fit your 30 cm (12″) non-stick pan if necessary. Setting the bread size ensures even cooking and fit in the pan.
- Mix the chicken spread: In a bowl, combine the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, salt, and finely chopped parsley. Stir well to evenly distribute the spices throughout the meat.
- Spread the mixture: Smear the chicken mixture evenly and firmly across one side of the Lebanese bread like peanut butter, pressing it on well so it sticks. The layer should be thin but fully covered.
- Heat the pan and cook the meat side: Warm 1 tablespoon of olive oil in a large non-stick pan over high heat. Place the bread with the chicken side down into the hot oil and cook for 90 seconds, pressing lightly to encourage contact and color development. The chicken will stick to the bread.
- Crisp the bread side: Using tongs, flip the bread to cook the bread side for 90 seconds until golden and crispy. Reduce heat if the bread is browning too fast or burning to avoid overcooking.
- Add toppings: Slide the cooked Lahmacun onto a cutting board. Sprinkle crumbled Danish feta or goat’s cheese evenly over the surface. Drizzle with extra virgin olive oil and a light squeeze of lemon juice. Scatter dried chili flakes and chopped toasted pine nuts on top, followed by a sprinkling of fresh parsley for a fresh, flavorful finish.
- Serve: Cut into 8 wedges like a pizza and enjoy immediately while warm and crispy.
Notes
- You can substitute Lebanese bread with other thin flatbreads if unavailable.
- Chicken mince substitutes well for traditional lamb or beef mince, offering a lighter option.
- Baharat spice mix can be replaced with a combination of cumin, paprika, cinnamon, allspice, and black pepper if unavailable.
- Adjust salt based on taste and the type of salt used, especially with table salt, as it is stronger than kosher salt.
- Use fresh herbs like parsley or coriander to add brightness to the dish; dried oregano can be used if fresh herbs are not available.
- Serve immediately after topping for best taste and texture.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Lebanese
Keywords: Lahmacun, Lebanese pizza, Middle Eastern flatbread, chicken mince recipe, quick stovetop pizza, Lebanese cuisine, spiced ground meat
