Finely chop the yellow onion, parsley and garlic. Mix with the ground beef, paprika, salt, pepper and seven spice until evenly combined.

Mix the cucumber, red onion, parsley, sumac, salt and pepper for the salad. In another bowl, whisk the mayonnaise, yogurt, garlic powder, lemon juice, salt, dried parsley and fresh garlic. Add water gradually until spoonable.

Press a thin layer of beef onto one side of each mini flatbread. Heat a little avocado oil in a pan over medium heat. Cook meat-side down for about 4–5 minutes, or until the beef is browned and reaches 71°C (160°F). Work in batches and adjust the time to the thickness.

Turn the breads over, add mozzarella to the cooked beef and fold gently in half. Toast briefly on both sides until the cheese melts and the bread is golden.

Open each taco slightly, add garlic sauce and sumac salad, and finish with harissa or Sriracha if desired. Serve immediately.