8 Minute Lebanese Pizzas (Lahmacun)
Quick and delicious Lebanese pizzas topped with a flavorful mixture of chicken mince and spices, ready in just 8 minutes.
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.
Notes
Store leftovers 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.