Chop onion and garlic together using a chopper. You can always do this process by thinly slicing and dicing the onions and garlic. Using a chopper will save up your time significantly.
Melt the butter in a medium size skillet and add the onion & garlic mixture. Saute this mixture on medium heat for about 5-8 minutes, or until the onions turn transparent. Set aside until further use.
Wash and chop up the mint, Italian Parsley, chili pepper and tomatoes. Place all of these ingredients in a medium bowl.
Squeeze the juice of half a lemon. Add spices and salt to the mixture. Add the sauted onions and meat into the bowl and mix everything well using your hands.
Preheat the oven at 420 F. Once the meat mixture is ready, take out the tortillas from their wrap. Use tablespoon and a half of the meat mixture on each tortilla. You can also eyeball the amount of the meat you will need to use in order to thinly cover the surface of the tortilla. It will all depend on the size of the tortillas you are using. Spread the meat mixture thinly over the tortillas and place them on top of the cookie sheet or a baking pan. Once the oven is hot and ready, slide the baking pans into the oven. Each time a batch is ready, you can quickly alternate with a raw batch of Lahmacun to get them baked as quickly as possible.
My family likes their Lahmacun nice and crispy. Thus I keep them in the oven, baking a little longer. You also would not want to take them out too early, as there is a chance that the meat topping may not bake through. Typically, about 10-12 minutes should be enough for these Lahmacun to be fully cooked. Take them out of the oven when Lahmacuns are nice a golden.
I serve Lahmacun with the wedges of lemon, thinly sliced onions and the tips of Italian parsley. Some may like to eat them with lettuce or other herbs. I will leave the serving part up to your imagination. I hope you will enjoy these as much as we do!