Prepare the Dough:

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

In another bowl, whisk together flour and salt. Add the flour mixture to the yeast mixture, along with olive oil. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Topping:

In a large bowl, combine ground meat, chopped onion, green bell pepper, tomatoes, tomato paste, parsley, red pepper flakes, paprika, cumin, allspice, cinnamon, salt, and pepper. Mix well.

Assemble the Lahmacun:

Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.

Once the dough has risen, punch it down to release air. Divide the dough into 6-8 equal portions.

On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter.

Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edges.

Bake the Lahmacun:

Place the lahmacuns on the prepared baking sheets and bake for 10-15 minutes, or until the crust is golden brown and the meat is cooked through.

Let the lahmacuns cool slightly before serving. Serve them with lemon wedges and fresh parsley or mint, if desired.