Roughly chop the onion, green bell pepper, and red bell pepper, and finely chop them in a food processor.
Add the tomatoes, garlic cloves, tomato paste, and parsley to the food processor and puree finely.
Transfer the vegetable mixture to a bowl. Add the minced meat, paprika powder, chili flakes, black pepper, cumin, and salt. Mix thoroughly by hand until a paste forms. Cover with plastic wrap and let rest in the fridge.
For the dough, mix the flour, salt, and sugar in a large bowl. Make a well in the center, pour in the water, and gradually incorporate the flour. Knead into a smooth, soft dough.
Cover the dough with plastic wrap and let it rest in the fridge for about 20 minutes.
Divide the rested dough into equal pieces on a floured surface and shape them into balls. Cover the balls so they do not dry out.
Roll out each dough ball thinly into a circle using a rolling pin.
Spread about 2 tablespoons of the minced meat mixture evenly over the rolled-out dough, pressing it in slightly.
Bake the Lahmacun in a preheated oven at the grill setting (approx. 230 °C) or a pizza maker until the edges and the bottom are nicely browned.
Cover the finished Lahmacun directly after baking with a clean kitchen towel so they stay soft. Serve warm with your favorite salad, herbs, and lemon juice.
Cook it hands-free.
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