Name: 8 Minute Lebanese Pizzas
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1 piece ~30cm/12" Lebanese bread (or substitute with other thin flatbreads); 125 g chicken mince ((ground chicken)); 2 tsp tomato paste; 1 tsp Baharat spice mix ((Lebanese 7 spice)); 1/2 tsp paprika ((sweet or smoked)); 1 clove garlic ((crushed)); 1/4 tsp cooking salt ((halve for table salt)); 1 tbsp finely chopped parsley ((or cilantro; optional)); 1 1/2 tbsp extra virgin olive oil ((for cooking)); 2 tbsp Danich feta or goat cheese ((crumbled)); 1 squeeze lemon juice ((for drizzling)); to taste Dried chili flakes or red pepper flakes; 1 tbsp ~1 tbsp toasted pine nuts ((or substitute with pistachios, almonds, sesame seeds)); 1 tsp finely chopped parsley ((or cilantro))

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If you’re looking for a quick and delicious meal, the 8 Minute Lebanese Pizzas, also known as Lahmacun, are a fantastic option. These thin, crispy flatbreads topped with savory ground chicken and flavorful spices are perfect for a busy weeknight dinner. What’s great about this recipe is that it can be whipped up in no time, making it an ideal choice for families or anyone craving a tasty meal without the fuss. You might also enjoy similar recipes like these 20-minute Asian air fryer sesame chicken.

Why make this recipe

Why should you try making these Lebanese pizzas at home? First off, they’re incredibly quick—ready in just eight minutes! Plus, it’s a budget-friendly meal that doesn’t skimp on flavor, combining common ingredients you may already have in your pantry. It’s also a dish that the kids usually love because of its fun, hand-held style and rich flavors. You may also find 20 Minute Lazy Enchiladas useful.

"My family couldn’t get enough of these Lahmacun! It’s the perfect dinner for when you’re pressed for time." — Satisfied Home Chef

How to make 8 Minute Lebanese Pizzas (Lahmacun!)

Making these pizzas is simple and fast. Here’s a brief overview of what to expect. Start by preparing the toppings, and while the oven heats up, you will assemble the ingredients on the flatbread. The pizzas only need a short time in the oven, giving you a deliciously crispy result that everyone will adore.

Ingredients

To make your 8 Minute Lebanese Pizzas, gather the following ingredients:

1 x ~30cm/12" Lebanese bread (or substitute with other thin flatbreads)
125g / 4 oz chicken mince (ground chicken)
2 tsp tomato paste
1 tsp Baharat spice mix (also known as Lebanese 7 spice)
1/2 tsp paprika (sweet or smoked)
1 garlic clove (crushed)
1/4 tsp cooking salt (halve for table salt)
1 tbsp finely chopped parsley (or cilantro; optional)
1 1/2 tbsp extra virgin olive oil (for cooking)
Additional extra virgin olive oil for drizzling
2 tbsp Danich feta or goat cheese (crumbled)
Lemon juice (for drizzling)
Dried chili flakes / red pepper flakes
~1 tbsp toasted pine nuts (or substitute with pistachios, almonds, sesame seeds)
1 tsp finely chopped parsley (or cilantro)

These are some key ingredients that make the flavors pop. Just like the irresistible flavors in mini deep dish crescent roll pizzas, Lahmacun is all about balancing beautiful tastes.

Directions

Quick and tasty 8-minute Lebanese Pizzas (Lahmacun) ready to serve.

Preheat the Oven: Start by preheating your oven to 220°C (428°F).
Prepare the Oven-Safe Tray: Lightly oil a baking tray or line it with parchment paper.
Mix the Topping: In a bowl, combine the chicken mince, tomato paste, Baharat spice mix, paprika, crushed garlic, and salt. Mix until well combined.
Assemble: Spread the chicken mixture evenly over the Lebanese bread.
Bake: Place the bread on the hot baking tray and bake for about 5-7 minutes, or until the edges are golden and the chicken is fully cooked.
Finish: Remove from the oven, drizzle with olive oil and lemon juice, and sprinkle with feta, herbs, and chili flakes if desired.

How to serve 8 Minute Lebanese Pizzas (Lahmacun!)

The best way to enjoy your Lahmacun is to serve them immediately, as they’re at their crispiest when fresh from the oven. Pair them with a light salad or some yogurt on the side to balance the flavors. They are also fantastic served with tahini sauce or even a drizzle of fresh chili oil for those who love a bit of heat.

How to store

If you have leftovers, you can store the cooked Lahmacun in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or a skillet to maintain their crispiness. For longer storage, consider freezing the unbaked flatbreads topped with the chicken mixture. When you’re ready to eat, just bake them from frozen for slightly longer.

Tips to make

For the best results, ensure that all your ingredients are fresh, particularly the spices. They enhance the flavor, making each bite delightful. If you want to mix things up, consider adding toppings like sliced olives or roasted red peppers. This can customize the recipe to suit your taste! Also, using a hot oven will help achieve that perfect crispy base.

Variations

Don’t hesitate to experiment with this recipe! You can swap out the chicken for other meats like ground beef or turkey, or turn it vegetarian with a mix of finely chopped vegetables and beans. Another fun variation is to try different spices or herbs to alter the flavor profile slightly, making it unique each time you whip it up.

FAQs

How long does it take to make these pizzas?

These Lebanese pizzas are super quick to prepare and cook, taking around 8 minutes in total.

Can I use different bread?

Absolutely! While Lebanese bread is traditional, you can substitute it with any thin flatbread of your choice.

What can I do with leftovers?

You can store any leftovers in the fridge and reheat them, but they are best enjoyed fresh!

Conclusion

In just a short time, you can whip up these delightful 8 Minute Lebanese pizzas, making them a go-to recipe for any weeknight dinner. They combine authentic flavors and simplicity in a way that appeals to both adults and children alike. For more insights, you can check out this recipe for 8-minute Lebanese pizza or explore a delicious take on Turkish lahmacun in this recipe from Vidar Bergum. You can also dive into a different rendition of lahmacun in this article by Ana Sofía, found here.