Lahmacun

In a bowl, combine the ground lamb, minced onion and bell pepper, tomato paste, paprika, red pepper flakes, and a generous pinch of salt, mixing into a wet, spreadable paste.

Divide the dough into 4 pieces and roll each into a very thin oval about 1/8 inch thick on a floured surface.

Spread a thin, even layer of the meat mixture all the way to the edges of each round, pressing it gently into the dough so it adheres.

Slide the lahmacun onto the hot stone and bake 6 to 8 minutes until the edges are crisp and the meat is cooked and lightly browned.

Top each with chopped parsley, sliced onion, and a squeeze of fresh lemon, then roll up and eat immediately while hot.