Sheet Pan Beef Kofta

Get ready. Heat the oven to 425°F and position a rack in the center.

Soak the bread. Put the toasted bread in a small bowl and cover with water. Soak until the bread is completely tender. Squeeze the bread well and drain all the water; the bread should crumble easily into small pieces.

Make the kofte mixture. Crumble the bread intto a large mixing bowl and add the onion, garlic, parsley, ground beef, spices, and a big pinch of kosher salt and black pepper (about 3/4 teaspoon each). Drizzle in the olive oil. Using clean hands, mix and knead the meat mixture until well combined.

Transfer the kofte to a pan. Line a quarter sheet pan with foil. Transfer the meat mixture to the pan and spread it evenly into about 1/2-inch thick layer. Use a butter knife or the edge of a spatula to score the meat mixture, all the way to the bottom of the pan, into 1-inch strips and drizzle with extra virgin olive oil.

Bake the kofte. Bake on the center rack for about 10 to 15 minutes or until the meat is fully cooked. For a little char, transfer the meat to the top rack and broil briefly, about 3 minutes or so.

Finish and serve. Use a spatula to separate each kofta from the ones next to it and place in a round of pita bread. Add tomato, red onion, and sprigs of fresh parsley. Drizzle with tahini sauce and sprinkle with sumac.