Armenian Lahmacun with Lamb

Method

1. In a large skillet, cook the lamb mince over medium heat until browned
2. Add the onion, garlic, and spices, cooking until the onions are translucent
3. Stir in the tomatoes, bell pepper, and parsley, cooking for 5-7 minutes
4. Divide the dough into 4 equal portions and shape into thin rounds
5. Spread a thin layer of yogurt on each flatbread, then top with the meat mixture
6. Sprinkle pomegranate seeds, sumac, and additional herbs on top
7. Bake at 220°C (425°F) for 10-12 minutes until the edges are golden
8. Serve warm with lemon wedges and additional yogurt on the side
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.