Combine the sliced red onion with red wine vinegar, sugar, and a pinch of salt in a small bowl. Set aside for at least 20 minutes to quickly pickle.

Mix the labneh or Greek yoghurt with the minced garlic, a drizzle of olive oil, and a pinch of salt. Refrigerate until ready to use.

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the lamb mince, breaking it up with a wooden spoon.

Season the lamb with za'atar, cumin, coriander, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the internal temperature reaches 74°C and the meat is browned and cooked through with no pink remaining.

While the lamb cooks, warm the flatbreads in a dry pan or under the grill for 1-2 minutes per side until pliable and lightly charred.

Combine the cucumber, cherry tomatoes, mint, and parsley in a bowl. Dress with remaining olive oil, lemon juice, salt, and pepper.

To assemble, spread a generous layer of garlic labneh over each warm flatbread. Top with the spiced lamb, fresh herb salad, and drained pickled onions.

Scatter pomegranate seeds over the top and finish with a dusting of sumac. Serve immediately while warm.