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!
8 Minute Lebanese Pizza
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!
8 Minute Lebanese Pizza
Quick Lebanese Pizza
Quick Lebanese Pizza
Quick Lebanese Pizza
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.
