In a mixing bowl, combine flour, water, salt, and olive oil. Mix until a shaggy dough forms, then knead for 5 minutes until smooth. Let rest for 30 minutes.

Sauté chopped onions in a skillet until soft, add ground meat and cook until browned, then stir in tomato paste, parsley, and spices.

Divide the dough into 4 pieces, roll each into thin circles, and spread the meat mixture evenly over each crust.

Preheat oven to 475°F (245°C), place a baking sheet inside, and bake Lahmacun for 8-10 minutes until edges are golden brown.

Serve warm with lemon wedges and garnish with fresh herbs.