“`html
If you’re craving something quick, flavorful, and utterly satisfying, then this 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe is about to become your new kitchen hero. Combining the vibrant spices of Lebanon with the convenience of ready-made flatbread, this dish delivers a perfect balance of juicy, spiced chicken, fresh herbs, and creamy cheese, all coming together in just minutes. Whether you’re after a speedy lunch or a delightful dinner, this recipe is so easy and delicious, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of this 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe lies in its simplicity. Each ingredient plays a key role, from the fragrant baharat spice mix that gives the chicken its aromatic warmth to the fresh parsley that adds a burst of green vibrancy. Using thin Lebanese bread as your base keeps everything light yet sturdy enough for all those tasty toppings. Let’s take a look at the essentials:
- 1 x ~30cm/12″ Lebanese bread: This serves as the perfect thin, soft yet slightly chewy base for your pizza. You can substitute with other flatbreads if needed.
- 125g / 4 oz chicken mince: The star protein – ground chicken cooks quickly and absorbs spices beautifully.
- 2 tsp tomato paste: Adds depth and a rich tomato backbone to the spiced chicken mixture.
- 1 tsp Baharat spice mix: Also known as Lebanese 7 spice, it’s a fragrant and slightly smoky blend essential for authentic flavor.
- 1/2 tsp sweet paprika: Enhances color and mild sweetness; smoked paprika is a great alternative for extra smokiness.
- 1 garlic clove, crushed: Garlic brings that unmistakable punch and warmth that ties the spices together.
- 1/4 tsp cooking salt: Season carefully to balance the flavors, halving if using table salt.
- 1 tbsp finely chopped parsley: Optional but highly recommended for freshness; coriander or oregano are fine substitutes.
- 1 1/2 tbsp extra virgin olive oil: Used for cooking the chicken, bringing richness and a silky texture.
- Extra virgin olive oil: A little drizzle over the finished pizza adds that final touch of Mediterranean flair.
- 2 tbsp Danish feta or goat cheese, crumbled: Adds creamy, salty bursts to contrast the savory chicken.
- Lemon juice, just a light drizzle: Cuts through the richness with a bright, tangy zing.
- Dried chili flakes/red pepper flakes: For a hint of heat that wakes up your taste buds.
- ~1 tbsp toasted pine nuts, roughly chopped: Provides a wonderful crunch and nutty flavor; pistachios, almonds, or sesame seeds can be used instead.
- 1 tsp finely chopped parsley: Garnish to finish with a pop of fresh green color and aroma.
How to Make 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe
Step 1: Prepare the Spiced Chicken Mixture
Start by heating the extra virgin olive oil in a pan over medium heat. Add the crushed garlic and let it sizzle until fragrant, about 30 seconds. Then, add the chicken mince along with the tomato paste, baharat spice mix, paprika, and salt. Cook while stirring often until the chicken is fully cooked and the mixture is thick and beautifully aromatic, roughly 4 minutes. Stir in the chopped parsley right at the end for an added fresh note.
Step 2: Assemble Your Lahmacun
Lay the Lebanese bread flat on a heatproof surface or a baking tray. Spread the spiced chicken mixture evenly over the entire surface, making sure every bite has that perfect balance of chicken and spices. Sprinkle the crumbled Danish feta or goat cheese evenly on top, so each slice will have creamy, tangy pops of flavor.
Step 3: Cook the Lahmacun
Transfer your prepared pizza to a hot oven or grill set to high for about 3 minutes, just enough to warm the bread through, melt the cheese slightly, and crisp up the edges without drying it out. Keep an eye on it—you want it golden but not burnt. Alternatively, you can cook it in a non-stick pan over medium heat, covered, for the same time.
How to Serve 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe
Garnishes
Once cooked, drizzle a little extra virgin olive oil and a light squeeze of fresh lemon juice over the lahmacun to brighten every bite. Scatter the toasted pine nuts and a pinch of dried chili flakes on top to add texture and a subtle kick. Finally, sprinkle that reserved finely chopped parsley for a fresh final flourish that makes your lahmacun pop visually and flavor-wise.
Side Dishes
This dish pairs beautifully with simple sides that complement its bold, spiced nature. A refreshing cucumber and tomato salad dressed with lemon and olive oil offers a crisp counterpoint. You can also serve it alongside a bowl of creamy yogurt or tzatziki for dipping, which cools the palate and balances the spices perfectly.
Creative Ways to Present
For a fun twist, roll your lahmacun like a wrap with some extra fresh veggies tucked inside for an on-the-go meal. Alternatively, cut it into smaller bite-sized squares and serve it as a crowd-pleasing appetizer at gatherings. You can also layer it with greens in a rustic flatbread sandwich for a flavorful, handheld feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 2 days, maintaining good flavor and texture when properly sealed.
Freezing
You can freeze cooked lahmacun wrapped tightly in plastic wrap and placed in a freezer bag for up to one month. To preserve the best quality, avoid freezing any fresh garnishes—add those after reheating.
Reheating
The best way to reheat your lahmacun is in a hot oven or toaster oven at 180°C (350°F) for about 5-7 minutes. This method crisps the edges back up while warming the meat topping gently. Avoid microwaving, as it can make the bread soggy.
FAQs
Can I use beef or lamb instead of chicken mince?
Absolutely, beef or lamb are also traditional choices for lahmacun and bring a richer flavor. Just swap the chicken mince with an equal amount of your preferred mince and adjust the cooking time accordingly.
What if I don’t have Baharat spice mix? Can I substitute it?
You can create a quick substitute by mixing equal parts ground cumin, coriander, cinnamon, black pepper, paprika, nutmeg, and dried allspice. Although not exactly the same, it will give you a similar warm, aromatic flavor that’s perfect for this recipe.
Is Finnish or Danish feta better for this dish?
Both Danish and Finnish fetas tend to be creamier and less salty than traditional Greek feta, which works well here for a milder creaminess. Use what you enjoy or have on hand—the cheese simply adds that tangy richness to offset the spices.
Can I prepare the spiced chicken mixture in advance?
Yes, you can cook the spiced chicken mixture a day ahead and refrigerate it. When ready, assemble and cook the lahmacun quickly, which makes this recipe even more of a time-saver for busy days.
How spicy is this lahmacun? Can I make it milder?
The heat level is quite moderate thanks to the balanced baharat and paprika, but you can easily control the spice by reducing or omitting the chili flakes. Adding lemon juice also helps tone down any heat and adds complexity.
Final Thoughts
This 8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe is truly a delightful blend of simplicity and flavor that anyone can master, no matter your cooking skills. It’s speedy, satisfying, and full of vibrant Mediterranean flair with every bite. I can’t wait for you to try it and share it with friends or family—once you do, it might just become your go-to for a quick, delicious meal that never disappoints.
“`
Print
8-Minute Lebanese Chicken Lahmacun (Pizzas) Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 x 30cm/12″ pizza
- Category: Lunch
- Method: Stovetop
- Cuisine: Lebanese
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
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.
