Turkish Lahmacun

Preheat the oven to 425°F (425°F) and place a pizza stone or baking sheet inside to heat.

Finely dice the onion, red and green bell peppers, and tomatoes; roughly chop the parsley.

In a large mixing bowl, combine the ground beef, diced onion, chopped bell peppers, minced tomatoes, tomato paste, pepper paste, red pepper flakes, 1 tsp salt, and the Hayfene Fifth Element SpiceMix. Mix thoroughly until the meat is evenly coated.

In a separate bowl, whisk together the flour, water, 1 tsp salt, and the optional 1 tsp sugar until a smooth, elastic dough forms.

Cover the dough with a clean kitchen towel and let it rest for 10 minutes to relax the gluten.

Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle about 10‑12 inches (25‑30 cm) in diameter.

Spoon a generous amount of the meat mixture onto each dough circle and spread it evenly, leaving a small border around the edge.

Drizzle about 1 tsp (≈5 ml) of vegetable oil over each topped circle to help the crust crisp.

Transfer the prepared lahmacuns onto the preheated stone or sheet and bake for 10‑12 minutes, or until the edges are golden‑brown and the topping is fully cooked.

Remove from the oven, let cool for 2‑3 minutes, then serve hot. Optionally slice into wedges and garnish with fresh lemon wedges or extra parsley.