1Preheat oven to 400°F. Slice tops off garlic heads, drizzle with olive oil and salt, wrap in foil, and roast until golden and soft.
2Grate onion and squeeze out all liquid with a paper towel or cheesecloth. Combine beef, minced garlic, spices, parsley, cilantro, and grated onion in a bowl. Mix with hands until sticky.
3Spread mixture onto a sheet pan in a 1/2-inch thick rectangle. Score into 1-inch strips with a knife. Drizzle with olive oil. Bake, then broil until golden and crisp.
4Toss red onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
5Squeeze roasted garlic cloves into a bowl, mash, and mix with yogurt, lemon juice, tahini, water, and spices. Assemble in lavash or pita with sauce, kefta, and salad, then roll and crisp in a skillet.
Ingredients
1.5-2 lbs lean ground beef
8 whole garlic clove
2 tsp smoked paprika
2 tsp cumin
1 tsp allspice
2 tsp salt
2 tsp black pepper
1 tsp turmeric
1 tsp cinnamon
1/3 cup fresh parsley
1/3 cup fresh cilantro (optional)
1 large yellow onion, grated and squeezed dry
4 tbsp olive oil
2 whole garlic head
1 tbsp olive oil
1 tsp salt
1/2 large red onion, thinly sliced
1 cup cherry tomatoes, quartered
1/4 cup fresh parsley
1 tsp salt
1 tsp pepper
2 tsp sumac
1/2 whole lemon, juiced
1/2 cup greek yogurt
1/2 whole lemon, juiced
3 tbsp tahini
2 tbsp ice water
1 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp pepper
fresh parsley (optional)
fresh cilantro (optional)
Equipment
ovenfoilbowlsheet panknifeskillet
Tips
Squeeze all liquid out of grated onions to prevent watery kefta.
Optional to add fresh chopped parsley/cilantro to the sauce.