Description
This quick and flavorful Lebanese-inspired flatbread pizza, known as Lahmacun, features a spiced chicken mince topping layered over thin Lebanese bread and garnished with fresh herbs, cheese, and toasted pine nuts. Ready in just 8 minutes, it’s perfect for a light lunch or dinner with vibrant Middle Eastern flavors.
Ingredients
Scale
Base
- 1 x ~30cm/12″ Lebanese bread (substitute with other thin flatbreads)
Spiced Chicken Topping
- 125g / 4 oz chicken mince (ground chicken)
- 2 tsp tomato paste
- 1 tsp Baharat spice mix (Lebanese 7 spice; see Note 3 for substitutions)
- 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 and Garnishes
- Extra virgin olive oil (for drizzling)
- 2 tbsp Danish feta or goat cheese, crumbled (or regular feta)
- Lemon juice, just a light drizzle
- Dried chili flakes / 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)
Instructions
- Prepare the Chicken Mixture: In a bowl, combine the chicken mince with tomato paste, Baharat spice mix, paprika, crushed garlic, salt, and finely chopped parsley. Mix well to create a homogeneous, flavorful meat topping.
- Cook the Chicken Topping: Heat 1 1/2 tbsp extra virgin olive oil in a skillet over medium heat. Add the seasoned chicken mince mixture and sauté, stirring frequently, until the chicken is fully cooked and slightly browned, about 3-4 minutes.
- Assemble the Pizza: Place the Lebanese bread on a flat surface. Spread the cooked spiced chicken mixture evenly over the bread, leaving a small border around the edges.
- Cook the Pizza: Heat a clean skillet or griddle over medium heat. Carefully transfer the assembled flatbread with topping onto the skillet. Cook for about 2-3 minutes, allowing the bread to crisp slightly and the toppings to heat through.
- Add Final Toppings: Remove the flatbread pizza from the skillet. Drizzle with extra virgin olive oil and a light splash of lemon juice. Sprinkle crumbled Danish feta or goat cheese, toasted pine nuts, dried chili flakes, and the remaining finely chopped parsley on top to garnish.
- Serve: Slice and serve immediately while warm, enjoying the fresh, vibrant flavors and crisp textures.
Notes
- Note 1: Substitute Lebanese bread with other thin flatbreads like pita or lavash if unavailable.
- Note 2: Ground chicken can be substituted with ground lamb, beef, or turkey depending on preference.
- Note 3: Baharat spice mix can be replaced with a combination of ground cumin, coriander, cinnamon, black pepper, paprika, nutmeg, and cloves if not available.
