Preheat the oven to 425°F and position a rack in the center.
Place the toasted bread in a small bowl and cover with water. Soak until tender, then squeeze out and drain all water until the bread crumbles easily.
Crumble the bread into a large mixing bowl and add the onion, garlic, parsley, ground beef, spices, salt, and pepper. Drizzle with olive oil and knead the mixture by hand until thoroughly combined.
Line a quarter sheet pan with foil and spread the meat mixture into an even 1/2-inch layer. Score the meat into 1-inch strips using a knife or spatula and drizzle with extra virgin olive oil.
Bake on the center rack for 10 to 15 minutes until fully cooked. For a charred finish, move the pan to the top rack and broil for approximately 3 minutes.
Separate the kofte using a spatula and place them in pita bread. Garnish with tomato, red onion, and parsley, then drizzle with tahini sauce and sprinkle with sumac.
