Lahmacun Made Simple: Thin Crust with Seasoned Lamb - chefmelt

Ingredients

• 300g plain flour, with extra for dusting
• 5g salt
• 30ml olive oil, plus more for brushing later
• 240ml warm water, around 40-46°C
• 10g active dry yeast
• 5g sugar
• 450g minced lamb or beef, or a mix of both
• 2 tomatoes, peeled, seeded, and chopped finely
• 1 small onion, finely diced or grated
• 1 green bell pepper, finely diced
• 60g tomato paste
• 15g chopped fresh parsley
• 1.5g cinnamon powder
• 5g cumin powder
• 5g paprika
• 15g red pepper flakes (adjust to your taste buds)
• 2.5g allspice
• Salt and freshly ground pepper to taste
• Lemon slices for squeezing over
• Parsley or mint leaves for freshness