Description
This quick and flavorful 8-minute Lebanese pizza, also known as Lahmacun, features a thin layer of spiced chicken mince spread over Lebanese flatbread, pan-fried to crispy perfection, then topped with tangy feta, fresh herbs, and toasted nuts for an authentic Middle Eastern taste. Perfect as a fast and satisfying meal or snack.
Ingredients
Scale
Base and Dough
- 1 x ~30cm/12″ Lebanese bread (substitute other thin flatbreads if needed)
Chicken Spread
- 125g / 4 oz chicken mince (ground chicken)
- 2 tsp tomato paste
- 1 tsp Baharat spice mix (Lebanese 7 spice)
- 1/2 tsp sweet paprika (or smoked paprika)
- 1 garlic clove, crushed
- 1/4 tsp cooking salt / kosher salt (halve 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)
Toppings
- 2 tbsp Danish feta or goat cheese, crumbled (or regular feta)
- Extra virgin olive oil, for drizzling
- Lemon juice, a light drizzle
- Dried chili flakes / red pepper flakes, to taste
- ~1 tbsp toasted pine nuts, roughly chopped (sub pistachios, almonds, sesame seeds)
- 1 tsp finely chopped parsley (or coriander/cilantro)
Instructions
- Prepare the bread: Use scissors to trim one side of the Lebanese bread if necessary so it fits neatly into your 30cm/12″ non-stick pan.
- Make the chicken spread: In a bowl, combine the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, salt, finely chopped parsley, and extra virgin olive oil. Mix thoroughly until evenly incorporated.
- Spread the mixture: Evenly smear the chicken mixture over one side of the Lebanese bread like peanut butter, ensuring a thin and complete layer covering the surface.
- Cook the meat side: Heat 1 tablespoon of extra virgin olive oil in the pan over high heat. Place the bread in meat side down and press lightly with a spatula or spatula edge to encourage browning. Cook for 90 seconds until the meat layer firms and sticks to the bread.
- Crisp the bread side: Using tongs, carefully flip the bread so meat side is up. Cook the bread side for 90 seconds until golden and crispy. Reduce the heat if the bread browns too fast to avoid burning.
- Add toppings and serve: Remove from pan and slide onto a cutting board. Sprinkle crumbled feta evenly on top, drizzle with extra virgin olive oil and a light squeeze of lemon juice. Add dried chili flakes, toasted pine nuts, and a sprinkle of finely chopped parsley as desired. Cut into 8 slices like a pizza and serve immediately.
Notes
- You can substitute Lebanese bread with other thin flatbreads like lavash or tortillas.
- Baharat spice mix can be replaced with a combination of ground cumin, coriander, paprika, cinnamon, and cloves if unavailable.
- Use kosher salt or reduce salt quantity if using table salt.
- Toasted nuts add crunch and flavor, but can be omitted or substituted based on preference or allergies.
- Serve hot for best texture and flavor; leftovers can be reheated briefly in a pan or oven.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
Keywords: Lebanese pizza, Lahmacun, chicken mince flatbread, Middle Eastern flatbread, quick dinner, spiced chicken, pan-fried flatbread
