Turkish Döner Kebab

In a food processor, combine the quartered onion, garlic, cumin, paprika, salt, and pepper. Blend until a smooth paste forms.

In a large bowl, add the ground beef, the onion-garlic paste, milk powder, and olive oil.

Using your hands, mix the ingredients thoroughly until everything is well combined.

Place a portion of the meat mixture between two large sheets of parchment paper.

Use a rolling pin to roll the meat into a very thin, even, rectangular layer.

Tightly roll the meat and parchment paper together into a log. Repeat with the remaining meat to create several logs.

Place the meat logs on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until cooked through.

While the meat is baking, prepare the toppings. In a bowl, toss the thinly sliced red onion with sumac.

Slice the tomatoes and dill pickles.

To make the sauce, combine tahini and lemon juice in a small bowl. Whisk together, adding water as needed to reach a smooth, drizzlable consistency.

Once baked, remove the meat from the oven. Carefully unroll the parchment paper to reveal the cooked sheets of meat.

Using your hands or a knife, slice or break the meat into thin, döner-style shavings.

Assemble the kebabs by filling warm pita bread with the shaved meat, sumac onions, sliced tomatoes, and pickles.

Drizzle generously with the tahini sauce and serve immediately.