Turkish Lamb Flatbread

Heat a large skillet over medium-high heat, preparing it for the initial stages of cooking. Combine the minced garlic, chopped onion, fresh basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, freshly squeezed lemon juice, and olive oil in a food processor. Process the vegetables until they are finely chopped, creating a smooth mixture. Add the halved tomatoes and blend until the desired consistency is achieved.

Place the lamb in the preheated skillet, adjusting the heat to medium to prevent burning. Add the puree and tomato paste, mixing everything together thoroughly. Cook and stir constantly until the lamb is cooked through, taking around 10 to 15 minutes. Add a pinch of cayenne pepper and salt to taste, allowing the flavors to meld together.

Transfer the mixture to a shallow baking dish to cool down and come to room temperature. Cover it with plastic wrap and refrigerate overnight, allowing the flavors to mature.

In a separate bowl, dissolve the yeast and sugar in 1 cup of warm water. Combine the flour and salt in a mixing bowl, stirring well to create a uniform mixture. Add the vegetable oil and 1/2 cup of water to the yeast mixture, pouring it over the flour. Use your hands to mix the dough until it comes together in a cohesive ball.

Turn the dough out onto a lightly floured surface and knead until it becomes smooth, elastic, and free of lumps. Shape the dough into a ball and transfer it to an oiled bowl, covering it with a wet towel. Let the dough rise in a warm place until it has doubled in bulk, taking around 1 hour.

Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, chopped parsley, crushed garlic, and salt and pepper to taste. Stir well and set it aside for later use.

Punch the dough down, transferring it to a floured work surface. Cut the dough into 10 portions and shape each portion into a round. Flatten each round with your hand, using a rolling pin to roll it out into a 10-inch circle. The dough should be thin and even, like a delicate crepe.

Preheat an oven to 500 degrees F (260 degrees C), preparing it for the final stages of cooking. Stir the lamb sauce and then spoon it onto a dough round, spreading it thinly to the edges. Press down lightly so that it sticks to the dough.

Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, taking around 8 to 10 minutes. Place on a wire rack to cool and store in an airtight container in the refrigerator for three days or freeze for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.

To assemble the lahmacun, drizzle with garlic sauce and top with shredded cabbage. Roll up to eat, enjoying the flavors of this delicious Turkish dish.