Blend parsley, onion, pepper, garlic (and jalapeño if using) until mushy. Strain well, mix with meat, tomato paste & spices.
Spread on oiled sheet pan ½" thick. Score into strips/squares. Bake 15 min at 425°F, then broil 3–5 min to brown.
Toss tomatoes, onion & parsley with olive oil, lemon, salt & sumac.
Whisk tahina ingredients until creamy.
Build your laffa: kebab → salad → tahina → roll & devour.
