• Preheat the oven to 450 degrees Fahrenheit. If using a pizza stone, place it in the oven while it preheats.

Make the Chopped Salad:

• In a bowl, combine cucumbers, tomato, mint, lemon juice, salt, and pepper. Toss well and set aside.

Prepare the Herb Tahini Sauce:

• In a food processor, combine tahini, herbs, garlic, lemon juice, and salt. Blend until smooth, then slowly add water (start with ¼ cup) until the sauce is pourable but still thick. Taste and adjust seasoning if needed.

Make the Sumac Onions:

• Toss sliced red onions with sumac, lemon juice, olive oil, and chopped parsley. Let marinate while preparing the rest of the recipe.

Make the Meat Topping:

• In a food processor, pulse together the red bell pepper, red onion, garlic, tomato, parsley, until finely chopped. Strain any excess moisture.
• In a large bowl, mix the ground meat with turmeric, cumin, paprika, dried mint, sumac, and salt. Add the strained vegetable mixture and mix until well combined.

Roll and Assemble:

• Divide the pizza dough into four equal pieces. On a floured surface, roll each piece into an 8 to 9 inch circle.
• Spread one portion of the meat mixture evenly over each dough circle, pressing it gently into the dough and leaving a slight border around the edges.

Bake:

• Carefully transfer each flatbread to a baking sheet or pizza stone. Bake for 10 minutes, or until the dough is crisp and the meat is fully cooked.

Garnish and Serve:

• Top each lahmacun with chopped salad, sumac onions, a drizzle of tahini sauce, and a sprinkle of Aleppo pepper and extra sumac. Serve with lemon wedges and enjoy folded like a wrap.