Make the dough by combining flour, yeast, sugar, olive oil, water, and salt in a stand mixer. Knead with a dough hook until smooth and elastic, about 7 minutes. Transfer to a lightly oiled bowl, cover, and let rise at room temperature until doubled in size, 45–60 minutes.

For the meat mixture, pulse onions, garlic, tomatoes, and parsley in a food processor until finely chopped. Transfer to a bowl with ground meat and spices and mix by hand until fully combined. Refrigerate until ready to assemble.

Roll the risen dough on a floured surface into a thin sheet and cut into 5–6 inch/12–15 cm circles. Mini lahmajun work well too. Place dough circles on a parchment-lined baking sheet and evenly spread the meat mixture on top.

Preheat the oven to 200°C/390°F, convection. Bake until the meat is browned, 10–12 minutes. Switch to broil/grill for 5 minutes to achieve light charring. Remove from the oven, top with sumac onion salad and a drizzle of raw tahini, and serve immediately.