Lahmacun Topped with Spiced Lamb Herbs and a Crunchy Flatbread

Ingredients

• 2 tablespoons olive oil, a bit more for brushing at the end
• 1 teaspoon fine salt
• 315 g all-purpose flour, keep some extra handy for dusting your counter
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 240 ml water (warm, about 40–46°C)
• Fine salt and some fresh black pepper, add to taste
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 tablespoon red pepper flakes, or what you like
• 15 g parsley, chopped up nice and fresh
• 60 g tomato paste
• 2 tomatoes, peeled, get the seeds out, chop up
• 1 green bell pepper, diced
• 1 medium onion, chopped really small or grated
• 450 g ground beef, lamb, or both mixed together
• Parsley or mint, if you want
• Lemon slices