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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 mix until combined. Cover and set aside in the fridge to proof overnight.
Make the salad: Combine cherry tomatoes, onion, parsley, olives, sumac, salt, olive oil, and lemon juice in a bowl.
Make the meat filling: Blend onion, bell pepper, jalapeño, garlic. Add harissa, tomato paste, cumin, Aleppo pepper, paprika, lamb, drained tomatoes, parsley, salt, and black pepper. Add tomato juices to the lamb.
Make the lahmacun: Flatten dough, add meat filling, bake in a preheated oven until cooked. Serve hot with salad on top.