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This super-fast Lebanese pizza (manakish) uses simple flatbread topped with spiced chicken mince for a dinner that punches well above its weight class. In just 8 minutes, you'll have a crispy, flavorful meal that delivers Middle Eastern flavors without any fuss.
I first made these when I needed to use up leftover chicken mince in the fridge but wanted something more exciting than basic meatballs. Now my family requests these Lebanese pizzas weekly as our go-to quick dinner option.
Ingredients
- Lebanese bread or thin flatbread: The thin texture allows for quick cooking and gets delightfully crispy in the pan.
- Chicken mince: Provides a lighter alternative to traditional lamb while still carrying flavors beautifully.
- Tomato paste: Adds rich umami depth and helps the meat mixture adhere to the bread.
- Baharat spice mix: The signature flavor profile with warming cinnamon and allspice that makes this dish authentically Middle Eastern.
- Paprika: Brings subtle sweetness and color to the meat mixture.
- Fresh garlic: Always use fresh for the most vibrant flavor impact.
- Olive oil: Use good quality since you'll taste it in the final drizzle.
- Feta cheese: The salty, tangy finish balances the spiced meat perfectly.
- Fresh herbs: They brighten the entire dish and add visual appeal.
How To Make 8-Minute Lebanese Pizzas
- Prepare the bread:
- Trim one side of your Lebanese bread if needed to fit your pan, being careful not to cut all the way around or the layers may separate during cooking.
- Mix the meat spread:
- Combine chicken mince, tomato paste, baharat, paprika, garlic, salt, herbs and olive oil in a bowl until well incorporated. The mixture should be spreadable but not too wet.
- Apply the meat:
- Spread the chicken mixture across the entire surface of the bread in a thin, even layer. Use all of the mixture even though it will seem like a relatively thin coating.
- Cook meat side first:
- Heat a tablespoon of oil in a large nonstick pan over high heat. Place the bread meat side down and cook for 90 seconds until the meat begins to brown and adhere to the bread.
- Crisp the bread:
- Flip the pizza with tongs and cook the bread side for another 90 seconds until golden and crispy. The high heat creates perfect texture without overcooking the meat.
- Add toppings:
- Transfer to a cutting board and immediately sprinkle with crumbled feta, a drizzle of good olive oil, and any optional toppings like herbs, pine nuts or a squeeze of lemon.
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This recipe was inspired by traditional lahmacun, which is often enjoyed rolled up with fresh vegetables inside. My Lebanese neighbor shared that in her family, they always finish the pizza with a squeeze of lemon juice right before eating, which perfectly brightens all the flavors.
Spice Variations
If you cant find baharat spice mix, you can easily make your own with common pantry spices. The distinctive flavor comes from the combination of allspice and cinnamon, which might seem unusual in a savory dish but creates that authentic Middle Eastern profile. Alternatively, you can substitute other Middle Eastern spice blends like zaatar or sumac for a different but equally delicious flavor profile.
Meat Alternatives
While chicken makes this version lighter than traditional versions, you can substitute any ground meat you have on hand. Lamb is the most traditional choice and adds a wonderful richness. Ground beef works beautifully too, as does turkey if youre looking for another lean option. For a vegetarian version, try finely chopped mushrooms mixed with walnuts for a meaty texture without the meat.
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Serving Suggestions
Serve these Lebanese pizzas with a simple side salad of cucumber, tomato and red onion dressed with lemon juice and olive oil. For a more substantial meal, add a side of hummus or baba ganoush for dipping the pizza edges. These pizzas are traditionally eaten by hand, sometimes folded in half like a sandwich or rolled up with fresh herbs and vegetables tucked inside.
Frequently Asked Questions
- → What kind of flatbread works best?
Traditional Lebanese bread works best, but other thin flatbreads like tortillas can be substituted. Adjust topping quantities for smaller breads.
- → Can I use a different type of meat?
Yes, ground chicken is used here for speed, but lamb, beef, or even turkey works well. Lamb is closer to the traditional version.
- → What is baharat spice mix?
Baharat is a Middle Eastern spice blend heavy on allspice and cinnamon. Substitute with harissa paste or other Middle Eastern blends if unavailable.
- → How do I get the bread crispy?
Cook the meat side first at high heat to caramelize it, then flip and pan-fry the bread side until golden and crisp. Use olive oil generously for better results.
- → What are some topping variations?
Along with feta and olive oil, try adding lemon juice, chili flakes, pine nuts, or fresh herbs like parsley or coriander for extra flavor.