Meanwhile, using a food processor mince the following one by one; tomatoes, peppers (after discarding the seeds), parsley and onions.
After you mince the onion, put in a colander with tiny holes and wash with cold water. Press down while in the colander to get rid of the excess water. This is done to get rid of the smell and the bitter taste of the onion.
If the vegetables leave out too much water, also use a colander to get rid of this water. The mixture should not be watery.
Add all the remaining topping ingredients, including the ground meat and mix until everything is well combined. Keep in the fridge for about 15 minutes.
The dough should have expanded by the end of 30 minutes.
If the dough is too sticky to work with, sprinkle some flour on your working space, roller, dough and/or your hands.
Cut small-walnut-sized balls out of the dough. And make small plate-sized sheets out of this ball. Turn the dough each time you use the roller to obtain a round shape. It should be about 2 millimetres thick, thinner the better. If you are not happy with the shape; you can use a tool to cut. Keep the dough covered all the times, so it does not dry.
Spread a thin layer of the meat mixture on each dough sheet leaving the corners clear.
Place them on a warm oven tray with an oven paper or spread some oil on it.
Cook in a pre-heated oven at 220° Celsius until nice and brownish on the bottom and the top is cooked. Should take about 8-10 minutes.
Garnish with lemon wedges and onion slices mixed with chopped parsley.