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.
• Add the vegetables to the ground meat with the tomato paste, salt, black pepper, paprika and turmeric.
• Mix until well combined.

Shape and score the kebab

• Drizzle oil on a baking sheet and spread the meat mixture about ½ inch thick.
• Cut into strips about 1½ inches wide with a spatula or pastry cutter.
• Score the meat horizontally.

Bake the kebab

• Bake in a preheated oven at 220 °C (425 °F) for 15 minutes.
• Broil for 3–5 minutes until browned.

Make the salad

• Toss the tomato wedges, onion wedges and chopped parsley in a bowl.
• Drizzle with olive oil and lemon juice, then season with salt and sumac.
• Toss everything together.

Whisk the tahina

• Whisk the sesame paste with the ice-cold water, lemon juice and salt until creamy and smooth.
• Add a little more water if needed.

Build the laffa

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