Lahmacun with Spiced Lamb, Sumac-Dusted Onions, and Fresh Watercress

Preheat your oven to 450 deg F (230 deg C).

In a small bowl, mix the ground lamb with minced grape tomatoes, half of the diced red onion, and a generous teaspoon of ground sumac and aleppo pepper to create a fragrant, spreadable paste.

Lay the lavash flat on a large baking sheet. Spread the lamb mixture in an extremely thin, even layer all the way to the edges of the bread; this ensures the meat cooks quickly and creates a delicious crust.

Bake for 8-10 minutes, or until the edges of the lavash are crisp and golden-brown and the lamb is browned and sizzling.

While the lahmacun bakes, toss the watercress with the remaining red onion, a squeeze of fresh lemon juice, and a light dusting of sumac to create a bright, tangy salad.

Remove the hot lahmacun from the oven, slice into wedges, and pile the fresh watercress salad directly onto the center. Roll or fold the bread to eat, letting the juices of the meat and the crispness of the watercress mingle.