Lahmacun

Prepare the Dough

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix until a dough forms, then knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Topping

In a large mixing bowl, combine the ground lamb or beef, chopped onion, minced garlic, red bell pepper, tomatoes, parsley, tomato paste, paprika, cumin, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are fully incorporated.

Preheat the Oven

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Assemble the Lahmacun

Punch down the risen dough and divide it into 8 equal pieces.

Roll each piece into a ball and then roll out each ball on a lightly floured surface into a thin circle, about 10-12 inches in diameter.

Spread a thin layer of the meat mixture evenly over each dough circle, pressing it down gently.

Bake the Lahmacun

Carefully transfer the topped dough circles onto the preheated pizza stone or baking sheet.

Bake for about 8-10 minutes, or until the dough is crispy and the topping is cooked through.

Serve

Serve the Lahmacun hot, garnished with fresh parsley and a squeeze of lemon juice. Traditionally, Lahmacun is served with a side of fresh greens, tomatoes, and onions, which can be rolled up inside the flatbread.