Lahmacun

Dough
1/2 cup warm water
1 ts dry yeast
1/2 warm milk
2 cups all purpose flour
1/2 ts salt
pinch of sugar

Stuffing
1 1/2 ground beef and/or lamb
3 medium tomatoes
4 mini or 2 large peppers
1 onion (drain juice after onions were blended)
garlic
parsley
salt
black pepper
red pepper flakes
caraway

Mix warm water with dry east and a pinch of sugar and leave it for 10 minutes in a warm place. Add the rest of the ingredients and mix well. Cover with plastic and let it stand in a warm place until it doubles in size for about hour or so.

Set oven to 400 degrees.

Blend onion and drain the juice. Grate garlic and chop parsley. In a mixing bowl, combine all ingredients and add spices.

Divide dough in 8 equal pieces and flatten and stretch each with your hands, don't use rolling pen. Let the flattened dough stay for 20 minutes and then put the stuffing on it and even it out. Lay the lachmacuns on the cookie pens that were covered with parchment paper and bake for 20-25 minutes. Enjoy!