Prepare the topping

• Blend the peppers, onions, tomato and garlic into a coarse paste.
• Add the ground meat, tomato paste, paprika, oregano, cumin, salt, black pepper and olive oil.
• Mix until you get a smooth, spreadable lahmacun topping.

Spread on the wraps

• Lay the wraps on a baking tray.
• Spread a thin, even layer of the meat mixture over each wrap, right to the edges.

Bake

• Bake in a preheated oven at 220 °C until the meat is cooked and the edges are crisp.

Serve

• Scatter chopped parsley over the lahmacun.
• Roll up or fold and serve hot.