In a large mixing bowl, combine the flour, yeast, sugar, and salt. Stir briefly to distribute the dry ingredients evenly. Drizzle in the olive oil and pour in most of the lukewarm water. Stir to bring the dough together, adding more water as needed until a soft but manageable dough forms. Mixing by hand can help to better gauge the texture.

Transfer the dough onto a floured surface and knead for about 5 minutes, until it becomes smooth, elastic, and no longer sticky. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Roughly chop the shallots (or onion), garlic, tomato, and red pepper. Remove the thicker parsley stems, keeping the tender parts. Place the chopped vegetables and parsley into a food processor and pulse until finely minced, scraping down the sides as necessary to ensure an even texture.

Add the ground lamb, tomato, spices (allspice, cumin, paprika, Aleppo pepper, and salt), tomato paste, and olive oil to the food processor. Blend again until everything is well combined into a cohesive mixture. Refrigerate the topping if not using immediately.

Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat, or preheat baking sheets if using them instead.

Punch down the risen dough and divide it into eight equal portions. Let the dough balls rest for about 5 minutes to relax the gluten. Keeping the unused dough covered, roll out one ball at a time into a thin round or oval shape about 6 to 8 inches (15–20 cm) wide.

Place the rolled-out dough onto a piece of parchment paper. Spread a thin layer of the meat topping over the dough, pressing it gently with your fingers to cover the surface evenly. If desired, sprinkle a few pine nuts on top for a delightful crunch.

Transfer the prepared lahmacun, along with the parchment, onto the preheated stone or baking sheet. Bake for 12–15 minutes, rotating if needed, until the edges are crisp and browned and the topping is cooked through. It’s best to bake one or two at a time, preparing the next ones as the previous batches finish baking.

Serve the lahmacun hot, rolled up with slices of fresh tomato, a squeeze of lemon, and, if you like, a scattering of thinly sliced red onion or chopped salad for added freshness.