Prepare the topping

• Finely chop the tomatoes and onion, and mince the garlic.
• In a bowl, mix the tomatoes, onion, garlic and vegan mince with the tomato paste.
• Season with salt, pepper, cumin and paprika.

Spread on the flatbreads

• Place the flatbreads on a baking tray.
• Spread the topping thinly and evenly over each flatbread.

Bake

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

Make the yogurt sauce

• Mix the plant-based yogurt with the lemon juice, salt and pepper.

Serve

• Drizzle the yogurt sauce over the warm lahmacun and serve.