Roast the garlic

• Preheat the oven to 205 °C (400 °F).
• Slice the tops off the garlic heads, drizzle with olive oil and salt, then wrap in foil.
• Roast until golden and soft.

Prepare the kefta mixture

• Grate the onion and squeeze out all its liquid with paper towel or cheesecloth to prevent a watery kefta.
• In a large bowl, combine the beef, minced garlic, spices, parsley, cilantro and grated onion.
• Mix with your hands until sticky and well combined.

Bake the kefta

• Spread the mixture on the sheet pan into a rectangle about 1.25 cm thick.
• Score into strips about 2.5 cm wide and drizzle evenly with olive oil.
• Bake at 205 °C, then broil until golden and crisp on top. Remove carefully.

Make the fresh salad

• Toss the sliced red onion, cherry tomatoes, parsley, salt, pepper, sumac and lemon juice in a bowl.

Make the roasted garlic paprika sauce

• Squeeze the roasted garlic cloves into a bowl and mash them.
• Mix with the Greek yogurt, lemon juice, tahini, ice water and spices.
• Optionally stir in chopped parsley or cilantro.

Assemble and crisp the wraps

• On lavash or pita, spread the sauce, then add the kefta and the salad.
• Roll tightly and crisp the wrap in a lightly oiled skillet.