||Purée pistachios and ¼ cup water in a food processor until smooth. Add parsley, mint, chili flakes, allspice, garlic, scallions, and onions – pulse until almost smooth. Transfer mixture to a bowl. Add lamb, bulgur, salt, and pepper; mix to combine. Form a rough rectangle on a piece of parchment paper, smooth out the top. Score the meat lengthwise to form the size of the kebab while keeping the meat intact. Insert skewers into the meat, then cut and transfer kebabs to a parchment lined plate. Refrigerate until firm, about an hour.
||Heat a grill pan or frying pan to high, add a little oil. Grill the kebabs, turning as needed and until slightly charred, golden, and cooked through, about 12-15 minutes depending on thickness. Transfer kebabs to a platter lined with Arabic bread and sprinkle with sumac. Serve with spoon salad and garlic yogurt.
||Cut all the vegetables in ½-cm dice and remove seeds as needed.
||Make the dressing by whisking together the pomegranate molasses, olive oil, tomato purée, and dried chili to make the dressing. Add the vegetables and herbs and mix well. Add the pepper paste, season with salt and pepper, let macerate for 15 minutes.
||Garnish with pomegranate seeds and pistachio.
||Whisk all ingredients together until smooth.