Lahmacun (Turkish Flatbreadwith Minced Meat)

Finely blend the onion, garlic, chilies, tomatoes, and parsley in a food processor until a smooth, slightly coarse purée forms.

Transfer the vegetable purée to a large mixing bowl and add the minced lamb‑beef mixture.

Stir in the tomato puree, pomegranate molasses, salt, pepper, and olive oil, mixing thoroughly with your hands until the meat and vegetables are evenly combined.

Cover the bowl with plastic wrap and let the mixture rest for 5 minutes to allow the flavors to meld.

While the mixture rests, pre‑heat a large non‑stick skillet over medium‑high heat (about 375°F/375°F).

Place the tortilla in the hot skillet, spreading the meat mixture evenly over the surface, leaving a thin border around the edges.

Cover the skillet with a lid and cook for 3–4 minutes, checking that the steam has evaporated and the meat is fully cooked through.

Remove the lid and continue cooking uncovered for an additional 1 minute to crisp the bottom slightly.

Transfer the cooked lahmacun to a cutting board, let it rest for 1 minute, then slice into 4 equal wedges.

Serve immediately with hot sauce or a squeeze of fresh lemon, and optionally garnish with extra chopped parsley.