Make the dough: In a medium bowl, combine the water, yeast and mix until the yeast has dissolved and the water looks cloudy. Add the flour, salt and using a Dutch whisk, wooden spoon or silicone spatula, mix everything until combined. You will be left with a shaggy, sticky dough. Tightly cover with plastic wrap and set aside in the fridge to proof overnight, up to 3 days. You can also proof it at room temperature for 2 to 3 hours for a quicker alternative.

Make the salad: In a medium bowl, combine the cherry tomatoes, onion, parsley and olives. Add the sumac, a pinch of salt and lots of olive oil. Juice the lemon right on top and toss everything to combine. Set aside.

Make the meat filling: Blend together the onion, bell pepper, jalapeño, and garlic. Add the mixture to a large mixing bowl. Add the harissa, tomato paste, cumin, Aleppo pepper, paprika, and lamb. Place a mesh strainer over a small bowl. Dump the canned tomatoes in the strainer and drain for a few minutes. Scoop out 3 whole tomatoes from the strainer and add them to the bowl, over the lamb. Add the parsley, a hefty pinch of salt and black pepper and mix everything until combined. Add ¼ cup of the leftover tomato juices to the lamb and mix until incorporated.

Make the lahmacun: Heat the oven to as high as it can go, 450° (235°), up to 900°F (480°C). If using a regular oven, preheat a pizza stone or cast iron tray in the oven for extra heat. Lightly flour your work surface. Place a ball of dough onto the work surface and flatten into an oval shape using your floured hands. Using a rolling pin, roll until thin enough to see the light poking through the dough. Add two dollops of the meat filling and evenly spread it all over the dough in a thin layer. Lift up the dough using a pizza peel. Place the dough in the oven and bake until crisp on the bottom and cooked on top, for about 10 to 12 minutes at 450°F, or 3 to 5 minutes at 900°F, rotating halfway through. Repeat with the remaining dough and meat filling. Serve the lahmacun hot with the fresh salad on top.