Weeknight Beyti Kebab (with Tortillas)

Preheat oven to 400℉.
Place the 454 g lean ground beef in a medium sized bowl. Pulse the 1 yellow onion and 6 garlic cloves in a food processor until finely chopped. Scoop them out with your hand, squeezing the extra moisture over another bowl to catch the juices before you transfer them to the beef in the bowl. Add in the 1/4 cup breadcrumbs, 3/4 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground black pepper and 2 tablespoons tomato paste. Mix well to combine. Split the meat mixture into 4 equal portions.
Place the 4 flour tortillas on a flat surface. Roll each portion of beef out into a log about 1" wide. Ensure each log fits the width of the tortilla. Place the beef logs in the middle of each tortilla, closer to the bottom. Roll the tortilla over the beef to form cylindrical logs. Gently cut into 1-inch wide pieces, taking care not to squish the meat out as you cut. Trim the ends of the tortillas.
In an 11" wide and 2" deep pan, place any tortilla scraps on the bottom. You will need a dish that will snugly fit all the rolls. Place the cut up pieces side by side on the bottom with the meat side on the pan and facing up. Ensure they are tight enough to keep the seams closed. If you end up with a larger dish and not enough rolls, you can use toothpicks to secure any loose seams. Spray the surface of the rolls with oil and bake for 20 to 25 minutes. Broil for 2-3 minutes for extra colour on the surface.

In a small saucepan over medium low heat, melt the 2 tablespoons unsalted butter and add in the 3 tablespoons tomato paste. Cook for a few seconds, then add the 1/2 cup water, 1/2 teaspoon Aleppo pepper and 1/4 teaspoon salt. Allow the sauce to bubble for 10 minutes on low heat. Taste and adjust for salt.
Drizzle the rolls with tomato sauce and yogurt sauce just before serving and garnish with parsley. Serve with more sauce on the side.