Lahmacun Turkish Meat Flatbread

In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil, then knead until you have a smooth, elastic dough (about 8-10 minutes). Cover and let it rise in a warm place for 60-90 minutes, until doubled in size.

While the dough is rising, prepare the topping. Finely chop the onion, tomatoes, bell pepper, garlic, and parsley. You can use a food processor for this. In a large bowl, mix the ground meat with the chopped vegetables, tomato paste, red pepper paste, and all the spices (cumin, paprika, chili flakes, black pepper, salt). Mix well to ensure the flavors are evenly distributed.

Preheat your oven to the highest possible temperature (220-250°C / 425-475°F) and place a baking stone or an inverted baking sheet inside to heat up thoroughly. Divide the risen dough into 8-12 equal portions. On a floured surface, roll out each dough portion very thinly into a round shape (about 20-25 cm / 8-10 inches in diameter).

Spread a thin layer of the meat topping evenly over each rolled-out dough, all the way to the edges. Carefully transfer the topped lahmacun onto the preheated baking stone or sheet. Bake for 5-8 minutes, until the edges of the dough are golden brown and crispy, and the topping is cooked through. Remove from the oven and repeat with the remaining lahmacun.

Serve the freshly baked lahmacun immediately. Drizzle with fresh lemon juice, sprinkle with extra chopped parsley, and roll them up. You can also serve them with a fresh salad or yogurt on the side.