In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.

Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough rises, prepare the topping. In a bowl, combine ground meat, finely chopped onion, red bell pepper, tomato, minced garlic, and chopped parsley.

Add red pepper paste, tomato paste, cumin, paprika, red pepper flakes, black pepper, and salt to the meat mixture. Mix thoroughly until all ingredients are well combined.

Preheat your oven to 250°C (480°F) with a pizza stone or baking sheet inside for at least 20 minutes.

Punch down the risen dough and divide it into 6-8 equal pieces. Roll each piece into a very thin, round flatbread (about 20-25 cm in diameter).

Spread a thin, even layer of the meat topping over each dough circle, almost to the edges.

Carefully transfer one lahmacun to the hot pizza stone or baking sheet. Bake for 5-8 minutes, or until the crust is golden and crispy and the meat is cooked through.

Remove from the oven, and repeat with the remaining lahmacuns. Serve immediately with lemon wedges and fresh parsley.