Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
8 minute Lebanese Pizza – chicken mince recipe! Recipe
Invented in pursuit of extra attention-grabbing methods to make use of chicken mince, right this moment’s recipe is a SOS tackle lahmacun, Lebanese pizzas made with flatbreads topped with a skinny layer of meat. Astoundingly quick to make, and intensely versatile – use any floor meat, add greens, and countless topping choices!
Expensive Lebanese nationals,
Please don’t be offended by this recipe I’ve referred to as a “Lebanese pizza.” I do know they’re truly referred to as manakish (amongst different names), made with home made dough and comes with numerous toppings.
I am keen on all of them – I’d have the za’atar ones with each meal, the cheese ones stole my coronary heart, and the meat ones (referred to as lahmacun in Turkish) – wow. Simply wow!
So I don’t current right this moment’s recipe as the actual deal, however wished to offer a nod to the inspiration behind it, therefore the title. Consider it as a SOS model of lahmacun for all these nights you’ve obtained no time to cook dinner.
And an attention-grabbing means to make use of chicken mince, which will be so boring and bland!
The velocity of the recipe depends on a no-chop mince meat topping, retailer purchased Lebanese bread for the bottom, and toppings that decision for nothing greater than opening a jar.
However the primary level I wish to make right here is versatility. There are a great deal of substitution choices, and it’s exhausting to go incorrect!
1. Spiced meat topping
Right here’s what you want for the meat topping. The recipe was born on a day I used to be making an attempt to think about attention-grabbing methods to make use of chicken mince, in order that’s what I’ve used. It’s scrumptious as is, and I’m glad to have one other nice chicken mince recipe in my arsenal, however frankly, even higher with fattier meats – lamb or beef.
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Chicken mince (floor chicken) – I’ve used chicken right here however you should utilize something you need – lamb (Lebanese favorite!), beef, turkey, even pork. The spicing for the topping works with the whole lot, and the cook dinner time stays the identical.
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Baharat (aka Lebanese 7 Spice) is the shortcut spice right here. It’s a spice combine utilized in Center Jap cooking that’s made with – yup, you guessed it – 7 spices! Cinnamon ahead (very Center Jap), normally with cumin, coriander, all spice and pepper, then the opposite spices fluctuate between paprika, cloves, nutmeg, and cardamom. I’ve popped a home made model within the recipe notes.
Discover it at some giant grocery shops (I get mine from Harris Farms, identical worth as dried herbs), contemporary produce shops, Center Jap shops. Don’t fret should you can’t discover it, substitute with any Center Jap or Moroccan spice combine (offered in any respect grocery shops), one thing extra unique like an Egyptian or African spice combine, Harissa paste, or perhaps a Shawarma spice combine (from this recipe).
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Tomato paste – Used within the meat combine for conventional Lebanese pizza. Provides a contact of color and flavour. I substituted ketchup in an emergency. It wasn’t precisely the identical, but it surely labored!
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Garlic – As a result of we love how a lot the Lebanese love garlic.
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Parsley or coriander/cilantro (OPTIONAL) – I added it as a result of I had it, for a contact of color and flavour. However it’s certainly not important.
Tip: strive including shredded zucchini and carrot into the combination, to sneak some greens in and make the meat go additional!
2. lebanese bread for the bottom
Are you acquainted with this huge pita bread? It’s a staple at each grocery retailer right here in Australia! Don’t fear should you can’t get it. This recipe will work with any flatbread. And even tortillas!
Lebanese bread – it is a sort of flatbread that’s offered in each grocery retailer right here in Australia. It’s like a big pita bread – about 30cm / 12″ in diameter, a skinny double layer of bread that may be separated. It’s not bready, like the sort of pita pocket, which is why it cooks up crispy fairly rapidly.
Different appropriate flatbreads – Something fairy skinny however not paper skinny (gained’t be sturdy sufficient) that may go crispy when pan fried.
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Tortillas will work, although they gained’t be fairly as crispy. I’d make then quesadilla fashion (unfold with meat, toppings, fold then fry).
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Greek pita bread, the skinny sort not bready sort (like Golden Prime model, pictured in Lamb Souvlaki) is good.
3. TOPPING OPTIONS
I can’t stress sufficient although – toppings are important, else it’s slightly boring. I actually advocate no less than feta and olive oil, or something that serves an identical goal – goats cheese, labne, drizzle of yogurt combine with lemon, and even bitter cream.
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Feta – I like to make use of Danish feta as a result of it will get a bit smeary, although the extra crumbly Greek feta is simply nearly as good. Goats cheese is further wonderful! Acquired leftovers from final weeks’ Goat Cheese Risoni?
Different concepts – Labne, yogurt, bitter cream, avocado sauce (sure!), tahini sauce or whipped tahini yogurt sauce would even be fabulous. Basically, a crumble or drizzle of one thing slightly creamy goes a great distance right here.
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Further virgin olive oil – Chicken mince is so lean, so this too is very really helpful. Although, should you use a creamy drizzle sauce rather than feta, you mightn’t want it.
The whole lot else pictured is really helpful however not important! Right here’s some notes on every:
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Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (fairly!)
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Pink pepper flakes – As a result of slightly fiery warmth makes the whole lot extra attention-grabbing!
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Parsley or coriander/cilantro – For some contemporary inexperienced and herby contact. Substitute with dried oregano (sprinkle it on prime, like we do Greek Salad).
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Lemon – Good contemporary end, channeling the tangy contact you get from sumac in actual Lebanese Pizza.
Extra concepts!
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Sprinkles – Za’atar, dukkah, sumac or different spice mixes
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Chilli crisp or different chilli sauce – a sleek of sriracha would completely work!
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Salsa like pico de gallo or perhaps a little bit of finely chopped tomato
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Olives or different pickled veg, chopped / finely sliced
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Rocket / arugula – Only a small handful (assume – Rocket Prosciutto Pizza)
I’ve to cease right here, else this submit will likely be prolonged!! However you get the thought. 🙂
4 minute prep, 3 minute cook dinner, 1 minute toppings. YOU GOT THIS!
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Combine the spiced meat topping elements in a bowl.
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Trim the Lebanese bread so it suits in your pan. Solely trim alongside one aspect so the bread stays collectively.
Pan measurement – I exploit my giant non-stick pan which is 30cm/12″ extensive (this one).
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Unfold the meat everywhere in the bread, such as you would peanut butter on toast! It will likely be and needs to be pretty skinny.
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Pan fry the meat aspect down for 1 1/2 minutes on excessive warmth till there are some golden patches. Now not – chicken mince dries out in a flash!
(PS Don’t skimp on oil when pan frying, else the bread will simply burn relatively than go golden and crispy).
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Crisp base – Flip with tongs (the meat sticks!) then pan fry the bread aspect for 1 1/2 minutes till crispy, decreasing the warmth barely if wanted so the bread doesn’t burn.
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Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, the whole lot else simply makes it even higher.
Reduce like pizza then devour!
Additionally – proof it’s crispy sufficient to choose up:
Cooked Lebanese pizzas will maintain for a couple of days, however I like to recommend reheating by pan frying to re-crisp the bottom and a contemporary drizzle of olive oil to rejuvenate the chicken.
And closing phrases of recommendation – don’t get hung up on having the precise elements listed. This recipe is extra of a blueprint so that you can use and make your individual with what you’ve obtained!
Hope you could find 8 minutes in your day to offer this a go. 😉 I promise you gained’t remorse it. – Johnsat x
PS A few of you’ll have picked up that this recipe is like an open-faced Arayes, Lebanese meat stuffed pita breads, pan fried till crispy. Funnily sufficient, that’s the place this recipe began! See Growth Woe tales within the FAQ part beneath. 🙂
Ingredients
- 1 x ~30cm/12" Lebanese bread , (sub other thin flatbreads, Note 1)
- 125g / 4 oz chicken mince (ground chicken) (Note 2)
- 2 tsp tomato paste
- 1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs)
- 1/2 tsp paprika , sweet (or smoked)
- 1 garlic clove , crushed using garlic press
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- 1 tbsp finely chopped parsley or coriander/cilantro, totally optional (sub 1 tsp dried oregano)
- 1 1/2 tbsp extra virgin olive oil , for cooking (or regular olive oil)
- Extra virgin olive oil
- 2 tbsp Danish feta or goats cheese , crumbled (or regular feta)
- Lemon juice , just a light drizzle
- Dried chilli flakes / red pepper flakes
- ~1 tbsp toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds)
- 1 tsp finely chopped parsley or coriander/cilantro
Instructions
- Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat!
- Use a large 30cm/12" non-stick pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 4)
- Mix the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter – use it all! It will be a fairly thin layer.
- Cook meat side – Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread!
- Crisp bread – Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly).
- Toppings – Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy!
Notes
1. Lebanese bread – Large 30cm/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread.
When trimming to fit in the pan, only cut one side else the bread may separate when cooking.
2. Meat – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince/ground meat can be used.
3. Baharat – Lebanese / Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern/Moroccan spice blend or 2 teaspoons of Harissa paste.
Homemade baharat / Lebanese 7 Spice:1 tsp EACH ground all spice, cinnamon3/4 tsp ground coriander1/2 tsp black pepper1/4 tsp cumin powder1/8 tsp each ground cloves, nutmeg powder
Based on this recipe from Silk Road recipes, tweaked to align with store bought I use.
4. Toppings – So many options! Read in post for suggestions.
Nutrition per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden.
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