In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together flour and salt. Create a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour until it doubles in size.

While the dough rises, heat a skillet over medium heat, add the onion, and garlic, cooking until softened.

Add the ground beef or meat substitute, followed by the bell pepper and tomato. Stir in paprika, cumin, salt, and pepper. Cook until the meat is browned and fully cooked.

Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into an oval shape about ½ inch thick.

Preheat your oven to 475°F (245°C) and prepare a baking sheet lined with parchment paper.

Place the rolled-out dough on the baking sheet. Spoon the filling down the center of each oval, leaving the edges clear.

Fold the sides over the filling, pinching to form an elongated boat shape.

Brush the edges lightly with olive oil, then place in the oven. Bake for 15-20 minutes until the edges are golden brown.

Once out of the oven, let it cool for a few minutes, then sprinkle with fresh parsley before slicing and serving.