Turkish Lahmacun Pizza

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

10 Mins

1

Ingredients

Kara 340g Doughball

50g beef or lamb mince

1/2 white onion

2 tomatoes

1/4 green pepper

1 tsp smoked paprika

1 tsp ground allspice

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

50g feta cheese

Flat leaf parsley for garnish

Process

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.

This recipe uses

Doughballs: 340g

F00302

Doughballs: 340g

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