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In a food processor, pulse together onion, garlic and parsley. Pulse well.
Add ground meat (beef or lamb or combination) to a bowl. Top with marinade. Add salt, thyme, turmeric, cumin, sumac, pepper flakes and black pepper.
To make is super juicy, add baking powder and bone broth. Mix it well. Cover and let it soak up the flavours for at least 30 mins, but ideally 2-4 hours or even overnight.
When you are ready to eat, dip your fingers in a bit of water, then use your hands to roll them into logs, patties or whatever shape you want. You can grill or pan fry.
Plate up and dust with more sumac, fresh parsley, Serve with easy labneh dip (or thick greek yoghurt) mixed with lemon juice, salt, and topped with olive oil and pepper flakes.
Optional extra. Serve with pickled red onion. Slice 1 large red onion super fine. Add into a bowl. Top with juice of 1 large lemon, a couple of pinches salt, and 2 tbsp sumac. Mix well, then let onions sit for 30 mins or so, stirring a few times during that time.