8 minute Lebanese Pizza – chicken mince recipe!

Invented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on lahmacun, Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options!

Dear Lebanese nationals

Dear Lebanese nationals,

Please don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings.

I adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow!

So I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook.

And an interesting way to use chicken mince, which can be so dull and bland!

Ingredients for 8 minute Lebanese pizza

The speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar.

But the main point I want to make here is versatility. There are loads of substitution options, and it’s hard to go wrong!

1. Spiced meat topping

Here’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef.

• Chicken mince (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same.

• Baharat (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. I’ve popped a homemade version in the recipe notes.

  Find it at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from this recipe).

• Tomato paste – Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked!

• Garlic – Because we love how much the Lebanese love garlic.

• Parsley or coriander/cilantro (OPTIONAL) – I added it because I had it, for a touch of colour and flavour. But it is by no means essential.

Tip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further!

---

2. lebanese bread for the base

Are you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas!

Lebanese bread – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm / 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, like this type of pita pocket, which is why it cooks up crispy quite quickly.

Other suitable flatbreads – Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried.

• Tortillas will work, though they won’t be quite as crispy. I’d make then quesadilla style (spread with meat, toppings, fold then fry).

• Greek pita bread, the thin kind not bready kind (like Golden Top brand, pictured in Lamb Souvlaki) is ideal.

---

3. TOPPING OPTIONS

I can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream.

• Feta – I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ Goat Cheese Risoni?

  Other ideas – Labne, yogurt, sour cream, avocado sauce (yes!), tahini sauce or whipped tahini yogurt sauce would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here.

• Extra virgin olive oil – Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it.

Everything else pictured is recommended but not essential! Here’s some notes on each:

• Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!)

• Red pepper flakes – Because a little fiery heat makes everything more interesting!

• Parsley or coriander/cilantro – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do Greek Salad).

• Lemon – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza.

More ideas!

• Sprinkles – Za’atar, dukkah, sumac or other spice mixes

• Chilli crisp or other chilli sauce – a swish of sriracha would totally work!

• Salsa like pico de gallo or even a bit of finely chopped tomato

• Olives or other pickled veg, chopped / finely sliced

• Rocket / arugula – Just a small handful (think – Rocket Prosciutto Pizza)

I have to stop here, else this post will be lengthy!! But you get the idea. 🙂

---

How to make this 8 minute Lebanese Pizza

4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS!

1. Mix the spiced meat topping ingredients in a bowl.

2. Trim the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together.

   Pan size – I use my large non-stick pan which is 30cm/12″ wide (this one).

3. Spread the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin.

4. Pan fry the meat side down for 1 1/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash!

   (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy).

5. Crisp base – Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn.

6. Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better.

   Cut like pizza then devour!

Also – proof it’s crispy enough to pick up:

Final words

Cooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken.

And final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got!

Hope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. – Nagi x

PS Some of you may have picked up that this recipe is like an open-faced Arayes, Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂

---

Watch how to make it

Similar stuffed crispy bread-type-things

Clumsy heading. But you know what I mean!

---

Life of Dozer

No dogs allowed on the couch.

No dogs allowed on the couch!