Dissolve the yeast in one cup of warm water with the sugar. Sift the flour and in the middle, make a well. Add the fermented yeast, salt and the remaining 1/2 cup of water to the dough. Allow it to rise until doubled in volume.
Blend the tomatoes, peppers, garlic, onion, oil and tomato puree in a food processor or blender. Mix the resulting vegetable puree well with the minced meat and add the spices. Shortly after it rises, make dough balls the size of your palm and flatten them thin to a thickness of about 1/32"(3 mm).
Onto these buns, spread about 1-2 tablespoons of minced meat, but do not overdo it with the stuffing. Bake them in a slightly greased oven dish in a preheated 392°F (200 °C) oven, for about 5-10 minutes. Be careful not to burn the edges.
Arranged the cooked lahmachuns in a plate like you would pancakes. Serve with fresh salad.