Blend the vegetables

• Place the parsley, onion, red pepper, garlic and optional jalapeño in a food processor.
• Blend until mushy.

Strain and mix the kebab

• Strain the blended vegetables through a fine mesh strainer and squeeze out all the juice.
• Mix the drained vegetables with the ground meat, tomato paste, salt, black pepper, paprika and turmeric until well combined.

Spread and score on the pan

• Drizzle oil on a baking sheet.
• Flatten the kebab mixture about ½ inch thick.
• Cut into strips about 1½ inches wide, then score horizontally.

Bake the kebab

• Bake in a preheated oven at 425 °F (220 °C).
• Then broil for a few minutes until browned.

Make the salad

• Toss the tomato wedges, onion wedges and chopped parsley in a bowl.
• Dress with olive oil, lemon juice, salt and sumac, then toss well.

Whisk the tahina

• Whisk the sesame paste with ice-cold water, lemon juice and salt until creamy and pourable, adding more water if needed.

Build the laffa

• Lay a flat pita or laffa bread.
• Top with kebab strips, salad and a drizzle of tahina.
• Roll up and serve.