Beef Shawarma Quesadilla

Using a very sharp knife, slice the steak into very thin pieces.

In a large bowl, grate the white onion. Add the sliced steak to the bowl.

Squeeze the grated onion over the steak to release its juices, which will form the base of the marinade.

To the bowl, add the lemon juice, plain yogurt, olive oil, and beef shawarma spice mix.

Using your hands, mix all the ingredients thoroughly until the steak is evenly coated. Let it marinate for at least 30 minutes, or longer for more flavor.

Heat the beef tallow in a large, oven-safe skillet over high heat until sizzling.

Add the marinated steak to the hot skillet and spread it into a single, even layer.

Transfer the skillet to the oven and place it under a high broil until the meat is cooked through and slightly crisped on top.

Once cooked, remove the skillet from the oven. Dip a flour tortilla into the pan drippings to coat one side.

Place the tortilla, drippings-side up, onto a hot griddle or clean pan.

Optionally, spread a thin layer of shatta over the tortilla. Sprinkle a generous, even layer of shredded cheese over the entire surface.

Arrange a layer of the cooked beef shawarma over one half of the tortilla.

Top the beef with thinly sliced red onion tossed with sumac, and finish with a light drizzle of pomegranate molasses.

Fold the empty half of the tortilla over the fillings to create the quesadilla.

Toast the quesadilla on the griddle, flipping once, until both sides are golden brown and crispy, and the cheese is fully melted.

Remove from the heat, slice into wedges, and serve immediately, optionally with tahini sauce for dipping.