Easy Lebanese Chicken Flatbread (Lahm Bi Ajin-Inspired)

This crispy pan-fried Lebanese-style flatbread is topped with a spiced chicken mince spread, feta, and optional herbs and nuts. Ready in minutes, it's perfect for a quick weeknight dinner or mezze platter!

🧾 Ingredients

Flatbread Base

1 x ~30cm/12" Lebanese bread (or any thin flatbread or large tortilla – see Note 1)

Spiced Chicken Mince Spread

125g (4 oz) chicken mince (ground chicken) – see Note 2
2 tsp tomato paste
1 tsp Baharat spice mix (Lebanese 7 spice) – see Note 3
½ tsp sweet paprika (or smoked)
1 garlic clove, crushed
¼ tsp kosher salt (use half if using table salt)
1 tbsp finely chopped parsley or coriander (optional – or sub 1 tsp dried oregano)
1½ tbsp extra virgin olive oil (or regular olive oil)

Essential Toppings

2 tbsp Danish feta or goat cheese, crumbled (or regular feta)
Drizzle of extra virgin olive oil

Optional Toppings (for next-level flavor!)

Squeeze of fresh lemon juice
Dried chili flakes (red pepper flakes)
1 tbsp toasted pine nuts, chopped (or pistachios, almonds, or sesame seeds)
1 tsp finely chopped parsley or coriander

🍳 Instructions

1. Prepare the Flatbread

Trim the Lebanese bread using scissors to fit your largest non-stick frying pan (about 30cm / 12"). Only trim one side to prevent separation during cooking. (See Note 1)

2. Make the Chicken Spread

In a bowl, combine all the chicken mince spread ingredients.
Mix thoroughly and spread over one entire side of the flatbread like peanut butter – use it all!

3. Cook – Meat Side Down First

Heat 1 tbsp of oil in the pan over high heat.
Place the flatbread meat side down, press gently, and cook for 90 seconds. The meat will stick to the bread and start browning.

4. Crisp the Bread Side

Flip with tongs and cook the bread side for another 90 seconds or until golden and crispy. Lower heat slightly if it’s browning too fast.

5. Finish with Toppings

Slide onto a cutting board. Sprinkle with feta and drizzle with olive oil.
Add any optional toppings you like.
Slice into 8 wedges like a pizza. Serve and enjoy!

📝 Recipe Notes

1. Lebanese Bread Substitute:
Traditional Lebanese bread is large, thin, and often double-layered. If unavailable, use any thin, pan-fryable flatbread or large tortilla. Adjust topping quantities if using a smaller base.

2. Meat Options:
Chicken mince is fast and lean, but lamb is more traditional and deeply flavorful. You can substitute with any ground meat.

3. Baharat (Lebanese 7 Spice):
A key Middle Eastern blend with warm spices like allspice and cinnamon. Buy it pre-made or use the DIY mix below:

Homemade Baharat Spice Mix:

1 tsp each: ground allspice, cinnamon
¾ tsp ground coriander
½ tsp black pepper
¼ tsp cumin
⅛ tsp each: ground cloves, nutmeg

Substitute with any Middle Eastern spice blend or 2 tsp harissa paste for a different twist.

4. Toppings:
Feta and olive oil are a must, but the optional toppings really elevate this dish! Try with toasted nuts, chili flakes, and a squeeze of lemon for extra flavor.

📊 Nutrition (Per Serving – 1 Flatbread Pizza)

Estimated with 2 tbsp feta and 1 tsp olive oil drizzle. Cooking oil use assumes 1 tbsp is absorbed.

8 minute Lebanese Pizza