Lahmucan is a popular street food in Turkey. This is an interesting recipe that restaurants, street vans and pubs can use to extend their pizza menus.
Blend the onion, 2 tomatoes, parsley, green pepper, spices, salt and pepper until a chunky consistency. 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). 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 before serving.
Serve with a side of raita.
Top Tip: Make this vegetarian 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 doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.