Turkish lahmacun

Pour boiling water over the tomatoes and let them sit briefly, then drain and peel off their skins. Halve the tomatoes, remove the stalks, and scoop out the seeds.

Chop the tomato flesh into small pieces.

Briefly knead the risen dough, then divide it into four pieces and shape each into a smooth ball. On your prepared baking trays, roll each dough ball into a thin circle.

Spread a thin, even layer of the meat mixture over each dough circle, almost to the edges.

Bake each flatbread for 10 to 15 minutes, until the edges are beginning to darken and crisp. The meat topping should be cooked through.

Once out of the oven, sprinkle the lahmacun with roughly chopped parsley and sliced red onion, then squeeze a few drops of lemon juice over each. Serve immediately.