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1
Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy.
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2
Sift the flour and salt into a large bowl, and make a well in the center.
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3
Add the yeast mixture, along with the remaining warm water.
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4
Using your hands, work the mixture into a dough, adding more water if necessary.
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5
Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes.
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6
Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
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7
Punch down risen dough and knead on a lightly floured surface.
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8
Roll into a log and cut into 2 to 3 equal pieces.
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9
Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
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10
Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
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11
Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes.
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12
Add the garlic and saute another minute.
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13
Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips.
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14
If mixture seems too dry, add a teaspoon of water.
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15
Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick.
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16
Place the round on the oiled, preheated baking sheets or tiles.
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17
Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge.
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18
Repeat with remaining dough and filling.
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19
Bake for 12 to 15 minutes.
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20
The dough should still be soft enough to roll up.
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21
Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.
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22
Mix all the filling ingredients in a bowl and blend thoroughly.
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23
Spread a thin layer on each circle of dough.
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24
Proceed with recipe, but bake for only 6 to 8 minutes.
