Lahmacun

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1. 1Step 1: Preheat oven to 200 C / 400 F
2. 2Step 2: Place the sugar and the yeast in a small bowl with half the lukewarm water. Set aside for about 15 minutes until frothy.
3. 3Step 3: Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the lukewarm water. Using your hand, draw in the flour and work with the mixture to dough, adding more water if necessary.
4. 4Step 4: Turn the dough on to a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of olive oil into the base of the bowl and roll the dough in it. Cover the bowl with a damp kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size.
5. 5Step 5: Lightly soften the onions in the olive oil. Add the chopped tomatoes and cook until the liquid has been absorbed. Add salt to taste and set aside to cool.
6. 6Step 6: Put the ground lamb in a bowl and add the tomato paste, parsley, paprika flakes, lemon juice, cooked onions and tomato. Season with salt and pepper and work this mixture into a paste with your hands. Cover and keep in the refrigerator until you are ready to use.
7. 7Step 7: Punch down the risen dough, knead it on a lightly floured surface and divide into 6 pieces. Roll each piece into a thin flat round, stretching the dough with your hands as you roll.
8. 8Step 8: Oil the baking sheets and place the dough rounds on them and spread a thin layer of the meat mixture covering the edges too.
9. 9Step 9: Bake in the oven for about 15 minutes, until the meat is nicely cooked.
10. 10Step 10: Stack cooked lahmacun on top of one another and cover with aluminum foil or clean towel, to keep moist.
11. 11Step 11: Serve lahmacun hot, with lemon wedges to squeeze over by the side.