Preheat the oven to 450°F (220°C) with convection on.

Combine the ground lamb, lamb fat, salt, cumin, and Aleppo pepper in a large bowl.

Mix firmly until everything is well combined and you can see streaks of fat and pepper running through the meat. The mixture should feel cohesive and slightly tacky.

On a well-oiled half-size sheet tray, press the meat mixture into an even block. Use a spatula or bench scraper to cut long kebap shapes directly on the tray.

Arrange tomatoes and green peppers in any remaining space on the tray and give everything a drizzle of oil.

Roast with convection for 15–18 minutes until the tomatoes, peppers, and kebaps have taken on some char.

Switch the oven to broil on the highest setting and broil for 1–2 minutes until the kebaps have charred to your liking. Watch closely — it goes from perfect to overdone quickly.

Combine the onion, tomatoes, pepper, parsley, and salt in a bowl and mix well.

Transfer to a strainer and squeeze firmly to drain excess liquid. This concentrates the flavor and prevents the salad from becoming watery on the plate.

Transfer to a serving bowl and dress with lemon juice, pomegranate molasses, black pepper, and olive oil. Toss and adjust seasoning to taste.

Combine the sliced red onion, parsley, lemon juice, olive oil, sumac, and salt.

Toss well and let sit for at least 10 minutes before serving. The sumac and lemon will soften the onion slightly and mellow the sharpness.

Take a piece of lavash and press it against the sheet tray to soak up all the rendered lamb fat. Place the fat-soaked lavash on a plate — this is the base.

Top with several kebaps, a generous spoonful of ezme salad, a pile of sumac onions, and a dollop of cold yogurt alongside.