Make the kebabs: In a bowl combine ground beef, mint, oregano, maras pepper, cumin, salt, red pepper paste, ground pistachios, and egg white to form a smooth mixture. Divide the mixture in half and each half into three pieces. Form each piece into a sausage shape. Have a bowl of cold water handy to dip hands into if the mixture gets sticky.
Wrap the kebabs: Preheat oven to 375 F. Unfold the markouk bread (it will look like a large, thin crepe). Tear away and discard the outer thick edge with your hands or a knife. Cut each markouk in half. Repeat with the remaining two markouk breads so there are 6 pieces. Make an egg wash by whisking two tablespoons of water, a pinch of salt and the egg yolk. Lightly brush a piece of markouk halfway up. Place a kebab at one end and tightly roll it lengthwise so the markout is tightly wrapped around the beef. Trim the edges and brush the seam with more egg wash so it’s sealed. Place it on a parchment-lined baking sheet. Repeat with the other kebabs. Lightly brush the tops with egg wash, sprinkle with nigella seeds and bake for 12 minutes until crispy on the outside and firm to the touch. (Note: If Markouk bread gets too dry while wrapping the kebabs, just wet it lightly with water.)
Make the yogurt and cucumber sauce (cacik): Mince the garlic by cutting the clove in half and bringing both halves to the edge of the cutting board. Cut the garlic using the dull side of the knife to almost a mash. Then use the sharp side of the knife to continue slicing to a fine mince. Place the garlic into the lemon juice along with a pinch of salt. Chop the cucumber, scallions, and parsley and add them to the garlic. Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and set aside.
Assemble the dish: Slice the kebabs into 3 or 4 pieces (or keep whole). Top with pistachios, cacao, and shredded romaine. Serve.
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