Lahmajun with lamb

Mix flour, yeast, and salt in a large bowl. Pour in slightly warm water and oil, and mix well until a uniform mass forms. Then knead the dough for 5-10 minutes until it becomes elastic and firm. Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm place to rise for about an hour. The dough should double in size.

Finely chop the onion and grate the garlic. Salt and sauté in vegetable oil until soft. Then add the minced lamb and all the spices to the pan, and after a while, pour in the tomato puree. Stirring constantly, fry the meat for about 10 minutes until the lamb is pink. Add parsley and lemon juice.

Take the dough out of the bowl and hit it hard on the table to remove excess air. Roll the dough to a thickness of about 3 mm and cut out 25 circles with a diameter of about 6-7 cm using a mold or a glass with sharp edges. Place the circles on a greased baking sheet, cover with a damp towel, and let sit for about 10 minutes.

Meanwhile, preheat the oven to 200 degrees. Remove the towel from the baking sheet, brush the dough circles with melted butter, especially around the edges, and place the filling on the dough circles — about 1 teaspoon of filling on each. Spread the filling evenly over the surface of the dough, leaving a few millimeters at the edge. Place the baking sheet in the oven and bake for 8-10 minutes.

Remove the baking tray from the oven and cover it with a towel to prevent a hard crust from forming. Once the stuffed flatbreads cool slightly, sprinkle them with parsley and serve with sauce.