Dough

• Combine - In a small bowl, combine the yeast, warm water, and sugar. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour the yeast mixture and olive oil. Mix until the mixture forms a dough.
  2 1/4 tsp Active dry yeast, 1 cup Warm water, 1 tsp Sugar, 3 cups All-purpose flour, 1 tsp Salt, 2 tbsp Olive oil
• Rise - Knead the dough on a floured surface for about 5-10 minutes or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
• Ground meat topping - In a large bowl, mix the minced meat, onion, tomatoes, tomato paste, olive oil, paprika, cumin, sumac, salt, and pepper until well combined.
  1 lb Ground lamb or beef, 1 large Onion, 1 large Tomato, 2 tbsp Tomato paste, 2 tbsp Olive oil, 2 tsp Paprika, 1 tsp Cumin, 1 tsp Sumac, ½ tsp Salt, ½ tsp Black pepper powder, 2 tbsp Lemon juice, ¼ cup Fresh parsley
• Oven - Preheat your oven to 425°F/220°C/Gas mark 7. Divide the dough into four equal portions and roll each into a round shape about 8 inches in diameter.
• Topping - Spread a thin layer of the meat mixture over each dough oval, leaving a small border around the edges.
• Bake - Place the lahmacun on a baking sheet lined with parchment paper and bake in the oven for 10-15 minutes, or until the edges are crispy and the meat is cooked through.
• Serve - Sprinkle the cooked lahmacun with chopped parsley and serve with lemon wedges on the side. Enjoy your delicious Turkish lahmacun!