8-Minute Lebanese Chicken Lahmacun

Name: 8-Minute Lebanese Chicken Lahmacun
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1
Ingredients: 125 g chicken mince; 1 Lebanese bread; 1 clove garlic; 1 tbsp parsley, finely chopped; 2 tsp tomato paste; 1 tsp baharat spice mix; 1/2 tsp paprika; 1/4 tsp kosher salt; 1 1/2 tbsp extra-virgin olive oil; 2 tbsp Danish feta or goats cheese; 1 tsp lemon juice; 1 pinch dried chilli flakes / red pepper flakes; 1 tbsp toasted pine nuts

This quick stovetop lahmacun turns Lebanese bread and spiced chicken mince into a crisp, savory flatbread in minutes. Finished with feta, olive oil, and bright toppings, it delivers bold Middle Eastern flavor with very little effort.

Servings1 Portions

Prep Time5 Mins

Cook Time3 Mins

Difficulty

Easy

Ingredients

chicken mince
125 g
Lebanese bread
1
garlic
1 clove
parsley, finely chopped
1 tbsp
tomato paste
2 tsp
baharat spice mix
1 tsp
paprika
0.5 tsp
kosher salt
0.3 tsp
extra-virgin olive oil
0.5 tbsp
Danish feta or goats cheese
2 tbsp
lemon juice
1 tsp
dried chilli flakes / red pepper flakes
1 pinch
toasted pine nuts
1 tbsp

Step-by-Step Instructions

If needed, trim or snip one side of the Lebanese bread so it fits neatly inside a large 30 cm / 12-inch nonstick skillet.

In a bowl, mix the chicken mince, tomato paste, baharat, paprika, crushed garlic, salt, and parsley until evenly combined.

Spread the chicken mixture over one side of the bread in a thin, even layer, pressing it on firmly so it adheres well.

Heat 1 tbsp of the olive oil in the skillet over high heat. Place the bread in the pan meat-side down and cook for about 90 seconds, pressing lightly with a spatula so the chicken browns evenly.

Flip the lahmacun with tongs and cook for another 60 to 90 seconds, or until the bread is golden and crisp. Reduce the heat slightly if it colors too fast.