For the dough:
Put the yeast and sugar in a bowl and dilute with warm water. Let it rest for 10 minutes.
In the mixer bowl, put the flour, salt, egg, olive oil, and diluted yeast.
Knead, adding enough water to form a ball of dough.
Knead for 5 minutes, cover the bowl with a cloth, and let it rest for 1 hour 30 minutes (the dough should double in size).

Preheat the oven to 500°F (260°C).

In a food processor, put the chopped onion and green pepper, garlic, and parsley leaves, and mix for a few seconds until you get a preparation with very small pieces.

Transfer the preparation to a bowl with the ground lamb, cayenne pepper, tomato paste, salt, and pepper to taste.
Mix well.

Assembly:
Place the ball of dough on a floured surface and divide it into 8 equal pieces.

Roll out each piece into a disk of 8 inches (20 cm) in diameter.
Top with a thin layer of meat filling, leaving a border, and cook for 8 to 10 minutes.
Serve hot, sprinkled with a squeeze of lemon juice.