In a large bowl, combine all-purpose flour, warm water, and instant yeast to create a smooth dough. Knead for about 5–7 minutes until elastic and soft. Cover and let rise for 30 minutes.

In a mixing bowl, combine ground beef or lamb, tomato paste, finely chopped bell peppers, onions, and spices like paprika and cumin. Mix until well blended and evenly seasoned.

Once the dough has risen, divide into equal portions and roll each into a thin circle (about 10–12 inches). Transfer to a baking sheet lined with parchment. Spoon the meat mixture onto the dough, spreading it evenly.

Preheat oven to 450°F (230°C). Transfer the Lahmacun to the preheated tray using a spatula. Bake for 8–10 minutes or until edges are golden.

Remove from oven, let cool for a minute. Garnish with parsley and serve with lemon wedges.