Add the water to the flour, and mix to incorporate most of the flour
Dust one hand with dry flour, and knead the dough to make it sort of smooth. Cover the bowl, and let it rest at room temperature for 30 mins
After the resting, the dough is very sticky. Dust one hand with flour, and knead the dough for 2-3 mins. Divide the dough into 12-13 small pieces, each weighing ~80 grams. Cover the dough, and put the tray into refrigerator
Add the beef and lamb to the mixing bowl
Peel the onion, and cut it to small cubes. Use the food mixer to chop into fine pieces. Chop the peppers and tomatoes. Add everything to the bowl. Mix vigorously
While the dough is resting, set the oven at 475F. After the dough has rested for 90 mins, use the rolling pin to flatten the dough to light could almost see through. Place the pie onto the baking tray with parchment paper
Spread about 4-5 tbsp of the meat evenly to cover the dough. Bake at 475-500F for about 7-10 mins
Once the edge of the lahmacun turns brown/golden and the meat becomes dry, check the back; if it also turns brown/golden, it is done. It takes about 8-10 mins
Serve with other dishes
