Turkish Lahmacun

Steps

1. For the filling, put 1 large size onion and 2-3 cloves of garlic in a food processor and run until thin. Transfer to a mixing bowl.
2. In the same or another food processor, grind 4-5 green peppers and 1 large red capia pepper finely. Add this mixture to the mixing bowl with the onions and garlic.
3. Add 400 grams of medium-fat minced meat, 1 teaspoon of pepper paste, 1 teaspoon of tomato paste, enough salt, pepper, chili pepper, and pepper powder to the filling mix.
4. Add 1 teaspoon of vegetable oil (reduce if using very oily ground beef).
5. Knead the mixture well. If it is too thick, add half a teaspoon of water until the consistency is right.
6. Cover with plastic wrap and refrigerate for at least 1-2 hours.
7. To prepare the dough part, take 3 cups of water in a kneading bowl and add 1 teaspoon of salt.
8. Slowly mix in flour (initially added 4 cups) until the dough has a consistent texture. Use a total of 8 cups of flour.
9. Knead the dough for about five minutes on a floured counter, ensuring it is slightly harder than earlobe consistency.
10. Cut the dough into pieces the size of a tangerine and roll each piece into a ball.
11. Cover the balls with a clean cloth and let them rest for about half an hour.
12. Sprinkle flour on the dough balls and roll them out until they are as big as a dinner plate.
13. Place the rolled dough pieces on a clean cloth.
14. Take the filling out of the refrigerator. Take about 1.5 tablespoons of filling per dough piece, mixing it each time, and spread it evenly over the dough.
15. Preheat your oven and place the lahmacun on the bottom shelf.
16. Cook for about 4-5 minutes until the bottom is brown and cooked. (Be careful when cooking according to your own oven).
17. Transfer the lahmacun to the top rack and cook for an additional 2-3 minutes, or continue cooking as needed.
18. Repeat with remaining dough pieces on the bottom shelf.
19. Serve hot, optionally garnished with chopped onions, tomatoes, or parsley.