Put a pizza stone in bottom third of oven and heat oven to 475°. You want it really hot. Break off balls of dough about the size of a tennis ball. Use a rolling pin to roll dough into a 10" disk or oval on a piece of parchment paper.

In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.

Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature. If you don't have a pizza stone, you can just transfer the rolled dough onto a baking sheet. This may take a little longer to cook 10-15 minutes depending on how thin you roll the dough. Sprinkle with salt immediately after removing from the oven.

Either serve as is, with a squeeze of lemon, and maybe even a bowl of freshly made hummus. Or to really make it a meal, top the warm lahmacun with tomatoes, lettuce, parsley and/or onion and a squeeze of lemon juice, as desired. Roll up or eat like pizza!