Lahmacun

Steps

1. In a bowl, combine 2 1/2 cups of strong flour, 1 cup of lukewarm water, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp dry yeast.
2. Knead the dough until smooth and not sticking. Add more water if needed to achieve a workable consistency.
3. Shape the dough into bowls and let it rest (the transcript suggests this step is skipped for speed).
4. For the topping, process 1 onion, 2 green peppers, 1 chili pepper, 1 red pepper, 3 garlic cloves, 2 tomatoes, and 250 grams of ground beef.
5. Add 1/2 tsp paprika, 1/2 tsp 'isot' pepper (smoked, flaky), 1/2 tsp cumin, black pepper to taste, 1 tsp salt, 1/2 tbsp pepper paste (optional), tomato paste, and a few bits of olive oil to the ground beef mixture.
6. Mix well until the topping is thick and spreadable. Add about 3 tbsp of warm water if needed to adjust consistency.
7. Let the meat topping rest for half an hour while shaping the dough into bowls.
8. Once the dough has rested, add more flour as necessary to handle it. Sprinkle with a little extra flour to prevent sticking.
9. Place one bowl of dough on a heavy-duty non-stick pan suitable for 'gözleme' (or use baking paper for easy transfer).
10. Spread the meat topping onto the shaped dough, leaving space around the edges.
11. Sprinkle about 2 tbsp of chopped parsley over the top of the lahmacun.
12. Cook in a pan with a lid to create steam. Cook on medium-high heat until nice brown spots appear and the steam evaporates.
13. If using an oven, preheat to 250°C (482°F). Place the lahmacuns on the lowest part of the oven first, then move them to the top shelf to bake the top.