Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onion. Halve the chilli and scoop out the seeds and white bits for less heat. Finely chop the chilli. Peel and crush or grate the garlic.
Heat ½ tbsp olive oil in a pan. Add the onion and chilli. Fry gently over a medium-low heat for 5 mins. Add the garlic and cook for 1 min. Turn up the heat. Cook for 2-3 mins till brown. Lift everything out of the pan using a slotted spoon and set aside.
Add the mince to the pan. Stir and fry over a high heat for 5 mins till the mince is beginning to brown. Take off the heat. Stir the onion mix back in. Add 1 tsp of the mixed spice. Season with salt and pepper. Put to one side.
Sift the flour into a mixing bowl. Save 1 tbsp of it for later. Stir in 1 tsp salt and a pinch of pepper. Finely chop the parsley leaves. Stir half into the flour with 1 tbsp olive oil. Add 80 ml cold water. Stir to bring the dough together into a smooth ball.
Put 2 baking trays in the oven to heat up. Dust your work top with the flour you saved in step 4. Divide the dough into 2. Roll out each dough ball to around 15 cm across.
Take the trays out of the oven. Lay the dough rounds on the trays. Spoon the lamb mixture on top of the bases. Sprinkle with the sesame seeds. These are your lahmacuns. Bake them for 10-12 mins till the bases are golden and crisp.
Zest and juice the lemon into a large bowl. Add the tahini. Pour in 1 tbsp olive oil and 1 tbsp cold water. Stir till you’ve a smoothish paste. Season with salt and pepper. Add the lamb's lettuce and toss to mix.
Serve the baked lahmacuns with the salad and the rest of the parsley leaves sprinkled on top.