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



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


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


Doughballs: 340g

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