Crunchy Lahmacun

Preheat your oven to its maximum heat, around 280°C (536°F), using upper and lower heat without the fan. Place a pizza stone or the back of a cast iron pan on the bottom rack.

In a bowl, combine the all-purpose flour, instant yeast, sugar, water, and salt. Mix until a dough forms.

Knead the dough for about 2 minutes until it becomes smooth and less sticky.

Cover the dough with a damp cloth and let it rest in a warm place for about 10 minutes.

In a food processor, pulse the onions, garlic, and sucuk until they form a paste. If you don't have a food processor, grate the onions and garlic.

Add the processed paste, minced meat, tomato puree, yogurt, salt, black pepper, red pepper flakes, and isot to a bowl. Mix well. If the mixture is too dry, add a couple of teaspoons of water to make it easier to spread.

Stir in the chopped parsley and give the mixture a final mix.

Divide the rested dough into 9 equal balls. Lightly flour your work surface and rolling pin. Roll out each ball into a thin circle, approximately 30 cm (12 inches) in diameter.

Place the rolled dough onto a pizza peel or parchment paper. Spread a heaped tablespoon of the meat mixture evenly over the dough, leaving a small border.

Carefully slide the lahmacun onto the preheated pizza stone in the oven. Bake for about 2 minutes, or until the crust is golden and crispy and the topping is cooked through.

Repeat the topping and baking process with the remaining dough balls and meat mixture.

While the lahmacun is baking, thinly slice a red onion and toss it with sumac and a drizzle of olive oil.

Serve the hot lahmacun immediately. Top with the dressed red onion, a few fresh parsley leaves, and a squeeze of lemon juice. Enjoy with a glass of ayran if desired.