If you’re looking for a quick and delicious meal, 8 Minute Lebanese Pizzas, also known as Lahmacun, are a perfect choice. These tasty flatbreads are topped with a flavorful mixture of chicken mince and spices, making them a crowd-pleaser. They’re incredibly easy to whip up in just a few minutes, allowing you to enjoy a fresh meal even on the busiest days.
Why Make This Recipe
Lahmacun offers a unique twist on traditional pizza. It combines healthy ingredients with rich flavors, making it a great option for a light lunch or dinner. Plus, the cooking time is just around eight minutes! This recipe is also quite flexible; you can customize toppings to suit your taste and even use leftover chicken. With its bold taste and satisfying crunch, this dish will leave everyone wanting more.
How to Make 8 Minute Lebanese Pizzas
Ingredients:
- 1 x ~30cm/12″ Lebanese bread (sub other thin flatbreads, Note 1)
- 125g / 4 oz chicken mince (ground chicken) (Note 2)
- 2 tsp tomato paste
- 1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs)
- 1/2 tsp paprika (sweet or smoked)
- 1 garlic clove, crushed using garlic press
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- 1 tbsp finely chopped parsley (or coriander/cilantro, totally optional; sub 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 goats cheese, crumbled (or regular feta)
- Lemon juice, just a light drizzle
- Dried chili flakes / red pepper flakes
- ~1 tbsp toasted pine nuts, roughly chopped (sub pistachios, almonds, sesame seeds)
- 1 tsp finely chopped parsley (or coriander/cilantro)
Directions:
Abbreviated Recipe:
- Mix chicken mince with spices and tomato paste.
- Spread the mixture on the Lebanese bread.
- Drizzle with olive oil, add cheese and nuts.
- Bake for about 8 minutes until cooked and crispy.
Full Recipe:
- Preheat your oven to around 200°C (400°F).
- In a bowl, combine the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, cooking salt, and chopped parsley.
- Spread the chicken mixture evenly on the Lebanese bread, covering it completely.
- Drizzle with olive oil and top with crumbled feta cheese, a sprinkle of chili flakes, and chopped pine nuts.
- Place the bread onto a baking tray and bake in the hot oven for 8 minutes or until the edges are crisp and the chicken is cooked through.
- Once done, remove from the oven and add a light drizzle of lemon juice, along with extra chopped parsley if you like.
- Cut into slices and serve hot.
How to Serve 8 Minute Lebanese Pizzas
Serve these delicious Lahmacun hot from the oven as an appetizer or main dish. They pair well with a fresh salad or a side of yogurt for dipping. Feel free to customize your toppings to include your favorites!
How to Store 8 Minute Lebanese Pizzas
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven for 5–7 minutes or until warm and crispy again.
Tips to Make 8 Minute Lebanese Pizzas
- Don’t overcook the chicken mixture; it cooks quickly.
- You can use leftover cooked chicken for a quicker option.
- Try adding more vegetables on top like bell peppers or spinach for extra nutrition.
Variation
Feel free to swap chicken mince for beef or lamb if you prefer a different meat. You can also use vegan or vegetarian substitutes if you want to make a plant-based version.
FAQs
1. Can I use other types of bread?
Yes! You can use any thin flatbread, such as pita or tortilla, if Lebanese bread isn’t available.
2. Is the Baharat spice mix essential?
While it adds wonderful flavor, you can substitute it with a mix of your choice, such as cumin, coriander, and cinnamon.
3. Can I freeze Lahmacun?
It’s best enjoyed fresh, but you can freeze the cooked pizzas. Just thaw and reheat in the oven when you’re ready to eat!
Enjoy your homemade 8 Minute Lebanese Pizzas and share the joy of this delightful meal with family and friends!
8 Minute Lebanese Pizzas (Lahmacun)
Ingredients
Main Ingredients
- 1 ~30cm/12″ Lebanese bread (or other thin flatbreads) Note 1
- 125 g chicken mince (ground chicken) Note 2
- 2 tsp tomato paste
- 1 tsp Baharat spice mix aka Lebanese 7 spice; Note 3 subs
- ½ tsp paprika (sweet or smoked)
- 1 clove garlic, crushed using garlic press
- ¼ tsp cooking salt / kosher salt halve for table salt
- 1 tbsp finely chopped parsley (or coriander/cilantro) optional; can substitute 1 tsp dried oregano
- 1 ½ tbsp extra virgin olive oil for cooking or regular olive oil
- 2 tbsp Danish feta or goats cheese, crumbled or regular feta
- 1 tsp dried chili flakes / red pepper flakes
- ~1 tbsp toasted pine nuts, roughly chopped can substitute pistachios, almonds, or sesame seeds
- 1 tsp finely chopped parsley (or coriander/cilantro)
Instructions
Preparation
- Preheat your oven to around 200°C (400°F).
- In a bowl, combine the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, cooking salt, and chopped parsley.
- Spread the chicken mixture evenly on the Lebanese bread, covering it completely.
- Drizzle with olive oil and top with crumbled feta cheese, a sprinkle of chili flakes, and chopped pine nuts.
Cooking
- Place the bread onto a baking tray and bake in the hot oven for 8 minutes or until the edges are crisp and the chicken is cooked through.
- Once done, remove from the oven and add a light drizzle of lemon juice, along with extra chopped parsley if you like.
- Cut into slices and serve hot.
