Lebanese Chicken Lahmacun Pizzas
A thin, crisp flatbread topped with spiced ground chicken, feta, and pine nuts and baked in a hot oven.
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.
Notes
Substitutions: Use allspice, cumin, and a pinch of cinnamon in place of Baharat, and almonds, pistachios, or sesame seeds in place of pine nuts.
Tips: Spread the meat thin so it cooks through in the short bake.
Storage: Refrigerate leftovers for up to 2 days and reheat in a hot oven to 165 degrees F.