This Lebanese chicken lahmacun is a thin, crisp flatbread topped with spiced ground chicken, tomato, and garlic, baked until the edges turn golden and the meat is cooked through.
Lahmacun is often called Lebanese pizza, and this fast version uses thin store bought bread as the base so there is no dough to proof. The topping mixes up in one bowl, spreads in a minute, and bakes while you set the table, with a squeeze of lemon and a handful of herbs to finish.
Table of Contents
Why This Lebanese Chicken Lahmacun Recipe Works
Thin flatbread bakes crisp in minutes. Lebanese bread is a soft, pliable round that turns crackly in a hot oven, so you get the texture of a thin crust pizza without making or resting any dough.
The topping is seasoned like a classic meat flatbread. Tomato paste, garlic, paprika, and Baharat, a warm Lebanese spice blend, build a savory, lightly sweet mixture that tastes much richer than the short ingredient list suggests.
Finishing touches add contrast. Crumbled feta adds salt and tang, toasted pine nuts add crunch, and a squeeze of lemon with fresh parsley brightens the whole flatbread right before serving.
Ingredients for Lebanese Chicken Lahmacun
- 1 thin Lebanese bread or other thin flatbread, about 12 inches across
- 4 oz ground chicken
- 2 tsp tomato paste
- 1 tsp Baharat spice mix, also called Lebanese seven spice
- 1/2 tsp paprika, sweet or smoked
- 1 clove garlic, crushed
- 1/4 tsp kosher salt
- 1 tbsp finely chopped fresh parsley, or cilantro, or 1 tsp dried oregano
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp crumbled feta or goat cheese
- 1 tsp red pepper flakes
- 1 tbsp toasted pine nuts, roughly chopped, or pistachios, almonds, or sesame seeds
- 1 tsp finely chopped fresh parsley, for garnish
- 1 lemon wedge, for finishing
Flatbread. Look for thin, soft Lebanese bread or any large thin flatbread. Thick pita will not crisp in this short bake.
Ground chicken. Spread it thin, almost to the edges, so it cooks through quickly and evenly. A thin layer is the secret to a short bake.
Baharat and paprika. These spices give a warm, slightly sweet, smoky flavor. If you cannot find Baharat, mix allspice, cumin, and a pinch of cinnamon.
Feta. Crumble it over the top after the chicken is spread. It softens in the oven and adds a salty tang.
Pine nuts. Toast them in a dry skillet until golden for extra flavor, then chop them roughly so they scatter evenly.
How to Make Lebanese Chicken Lahmacun
1. Heat the oven Heat the oven to 400 degrees F.
2. Mix the topping In a bowl, combine the ground chicken, tomato paste, Baharat, paprika, garlic, salt, and parsley until well mixed.
3. Spread it on Spread the chicken mixture in a thin, even layer over the bread, all the way to the edges so the meat covers it completely.
4. Add the finishing toppings Drizzle with the olive oil, then scatter the feta, chili flakes, and pine nuts over the chicken.
5. Bake Place the flatbread on a baking tray and bake for 8 minutes, until the edges are crisp and the chicken is cooked through to 165 degrees F.
6. Finish and slice Squeeze a little lemon juice over the top, add extra parsley, cut into wedges, and serve hot.
How to Serve Lebanese Chicken Lahmacun
Serve the flatbread hot, cut into wedges, with lemon wedges on the side. It makes a light lunch or dinner for two next to a bowl of Greek lemon orzo salad, and it is excellent with a creamy spoonful of whipped feta dip with honey for dipping. For a bigger spread, add a plate of chicken shawarma and a glass of blueberry mojito punch.
How to Store and Reheat Lebanese Chicken Lahmacun
Lahmacun is ideal when eaten straight from the oven while the edges are crisp. Cool any leftovers, then keep them in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven on a tray, not in the microwave, until the flatbread crisps again and the chicken is steaming hot at 165 degrees F.
Tips and Variations for Lebanese Chicken Lahmacun
Spread thin. A thin layer of chicken cooks fast and crisps the bread beneath it.
Chop herbs fine. Finely chopped parsley mixes evenly into the meat so every bite is flavored.
Use a hot tray. Slide the flatbread onto a preheated tray for a crisper underside.
Check the chicken. Confirm the meat reaches 165 degrees F in the center with a thermometer.
Add a fresh topping. Pile on sliced tomato, cucumber, and mint right after baking for a fresh crunch.
Swap the nuts. Use almonds, pistachios, or sesame seeds if you do not have pine nuts.
Make it for a crowd. Multiply the topping for more flatbreads and bake them in batches.
Handle raw chicken carefully. Wash hands, boards, and bowls after touching raw chicken, and for the basics of safe food handling see the FDA safe food handling guidance.
Frequently Asked Questions About Lebanese Chicken Lahmacun
What is lebanese chicken lahmacun?
It is a thin, crisp flatbread spread with a spiced ground chicken topping and baked in a hot oven. It is often called Lebanese pizza.
Can I make lebanese chicken lahmacun with ground beef or lamb?
Yes. Ground beef or lamb works in the same amount, but check that the meat reaches 160 degrees F in the center.
What bread is ideal for lebanese chicken lahmacun?
Thin Lebanese bread is ideal because it crisps quickly. Other large thin flatbreads, such as lavash, can work in a pinch.
What can I use instead of Baharat?
Mix ground allspice, cumin, and a pinch of cinnamon. It will taste close to the traditional blend.
Can I prepare the topping ahead?
Yes. Mix the topping and keep it covered in the refrigerator for up to a day, then spread and bake just before serving.
Lebanese Chicken Lahmacun Pizzas
Equipment
- Baking tray
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 thin Lebanese bread about 12 inches across, or other thin flatbread
- 4 oz ground chicken
- 2 tsp tomato paste
- 1 tsp Baharat spice mix Lebanese seven spice
- ½ tsp paprika sweet or smoked
- 1 cloves garlic crushed
- ¼ tsp kosher salt
- 1 tbsp fresh parsley finely chopped
- 1 ½ tbsp extra virgin olive oil
- 2 tbsp feta crumbled
- 1 tsp red pepper flakes
- 1 tbsp pine nuts toasted and roughly chopped
- 1 tsp fresh parsley for garnish
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F.
- Mix. Stir together the chicken, tomato paste, Baharat, paprika, garlic, salt, and parsley.
- Spread. Cover the bread in a thin layer of the mixture, right to the edges.
- Top. Drizzle with oil, then scatter on the feta, chili flakes, and pine nuts.
- Bake. Bake on a tray for 8 minutes, until the edges are crisp and the chicken reaches 165 degrees F.
- Finish. Squeeze over a little lemon juice, add parsley, slice, and serve hot.
