To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper.
Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top.
To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.
Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts.
Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt.
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