Turkish Lahmacun Pizza

New ideas for you

Lahmucan is a type of street food that's popular in Turkey. Using Kara doughballs, our interesting recipe helps restaurants, street vans and pubs expand their pizza menus.

  • 10 minutes (plus prep)
  • 1 serving
  • Blend the onion, two tomatoes, parsley, green pepper, spices, salt and pepper until a chunky consistency is formed.
  • Add the mince to the blender and blitz to make a chunky paste.
  • Roll out the pizza base to the desired thickness and prick with a fork to reduce rise.
  • Spread the meat paste onto the base (it makes a brilliant alternative to the traditional tomato!) then top with the remaining two tomatoes (cut into quarters) and crumbles of feta cheese.
  • Bake on a pizza stone for around 10 minutes.
  • Garnish with freshly chopped parsley and serve with a side of raita.
  • Top tip: Cater for vegetarian diets by replacing the mince with tofu, tempeh or haricot beans.

Storage & handling

  • Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted, do not refreeze.

To defrost

  • Take the required amount of dough balls from the freezer and place 2″ (5cm) apart on a baking tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
  • Once defrosted, store in the fridge (5°C) and consume within two days.


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