Lahmacun

For the Dough

• 2 cups (300 g) all-purpose flour
• ½ teaspoon instant dry yeast
• ½ teaspoon sugar
• ¾ cup (180 ml) water
• 1 teaspoon salt

For the Minced Meat Topping

• 200 g lamb mince
• 100 g beef mince
• 1½ onions
• 2 cloves garlic
• 1 tomato
• 1 teaspoon tomato paste
• ½ roasted Florina pepper from a jar
• 12 sprigs parsley, finely chopped
• 1 tablespoon sheep's milk yogurt
• ½ teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

For the Dough

1. Place all ingredients in a bowl.
2. Knead for 5 minutes.
3. Allow it to become a soft dough.

For the Meat Topping

4. Place the tomato, tomato paste, Florina pepper, onions, and garlic in a blender and process until a paste forms. Add this paste to the minced meat along with the remaining ingredients and "knead" it well (mix thoroughly).
5. Divide the dough into 9 equal portions. Roll out each portion into a thin, round flatbread, about 30 cm in diameter. Place a generous spoonful of the meat mixture on top and spread it very thinly and evenly over the entire surface. The layer of meat should be very thin.
6. Bake the lahmacun on a hot baking tray in a preheated oven, using the 'pizza' or 'bottom heat' setting (or highest temperature setting). It bakes in less than 5 minutes. Serve with parsley, lemon, and onion, accompanied by ayran or kefir.