- 1.
Preheat oven to 400°F (205°C).
- 2.
Slice tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45-60 minutes until golden and soft.
- 3.
Grate the onion, squeeze out liquid using paper towel or cheesecloth.
- 4.
In a large bowl, combine beef, minced garlic, spices, parsley, cilantro (optional), and grated onion. Mix well until sticky.
- 5.
Spread mixture onto a sheet pan in a 1/2-inch thick rectangle. Score into strips, drizzle with olive oil.
- 6.
Bake for 12-15 minutes at 400°F, then broil 2-5 minutes until golden and crisp.
- 7.
In a bowl, toss red onion, cherry tomatoes, parsley, salt, pepper, sumac, and lemon juice.
- 8.
Squeeze roasted garlic into a bowl, mash, mix with yogurt, lemon juice, tahini, ice water, and spices.
- 9.
On lavash or pita, spread sauce, add kefta and salad. Roll tightly, crisp in a lightly oiled skillet if desired.