Preheat your grill to high. In a spacious bowl, combine the beef mince, rose harissa paste, and cumin seeds. Grate in the garlic, then season the mixture with salt and black pepper. Mix everything thoroughly to ensure the spices and flavors are well distributed.

Divide the seasoned beef mixture into four equal portions. Spread one portion evenly onto each flatbread, pressing it all the way to the edges. Place the flatbreads on a baking tray, drizzling a little olive oil over the tops. Set the tray aside for the moment.

Drain the jar of roasted red peppers and slice them thinly. For the white onion, use a mandolin to achieve delicate slices and soak them in a bowl of ice water to make them extra crispy. Add the sliced roasted red peppers to the bowl.

Zest the lemon over the peppers and onion. Squeeze half of the lemon juice into the bowl as well, adding salt and a drizzle of olive oil to season. Toss gently to combine all these fresh ingredients together.

Slide the flatbreads under the grill by placing the baking tray on the middle shelf. Grill for approximately 5-7 minutes, or until the beef is cooked through. Monitor the flatbreads to avoid them catching on fire; if necessary, move the tray further from the heat source.

Once the flatbreads are nicely cooked, drain the onions and mix them with the pepper salad. Add a generous dollop of Greek yoghurt on each flatbread. Top off with the juicy pepper and onion mix, finishing with a few fresh dill fronds. Roll up each flatbread tightly and serve with lemon wedges on the side.

If you’re preparing in advance, let the flatbreads cool slightly after grilling. Then, add the toppings, carefully roll them up, and wrap in foil. When ready to enjoy, simply reheat before serving.