In a mixing bowl, combine all-purpose flour, lukewarm water, and a pinch of salt. Knead until you achieve a smooth dough, then let it rest for about 20 minutes.

Sauté finely chopped onion in a skillet over medium heat until translucent. Add ground beef or lamb, tomato paste, chopped parsley, and spices. Cook until the meat is browned and thoroughly cooked.

Divide the rested dough into small balls, roughly the size of a golf ball. Roll each ball out into a thin circle on a floured surface, aiming for about 10 inches in diameter.

Spoon the savory meat mixture evenly across each circle, spreading it out to the edges for a full-flavored topping.

Preheat your oven to 400°F (200°C). Arrange the topped Lahmacun on a baking sheet and bake for approximately 10 minutes, or until the edges are crispy and golden brown.

Once baked, remove from the oven, cut into slices, and serve warm with lemon wedges and extra herbs to sprinkle on top if desired.