Place the onion, garlic, peppers, tomato paste, and parsley in a processor and process until finely chopped; empty into a large bowl and stir in the meat and spices until fully combined.

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together eggs, oil, salt, water, and flatbread mix. Let sit for 5 minutes.

Divide dough in half and on a lightly floured surface, roll into two 6-8 inch rounds using wet fingers to smooth edges.

Divide the topping between the bases, spreading it to the edges of the dough in a thin even layer. Transfer to the baking sheet and bake for 10-15 minutes until the base is blistering and the topping is cooked.

Remove from the oven, sprinkle with sumac and pine nuts, then top with salad or serve on the side.