If slicing at home, place the steak in the freezer for 20 minutes until slightly firm. Slice as thinly as possible against the grain into strips roughly the same size so they cook evenly under the broiler.

In a large bowl combine the Greek yogurt, lemon juice, crushed garlic, paprika, coriander, allspice, Aleppo pepper, cumin, garlic powder, onion powder, and salt. Add the sliced beef and toss until every piece is evenly and generously coated. Marinate for up to 3 hours in the fridge for the best flavor, or cook right away if you do not have time. Do not marinate longer than 3 hours as the lemon juice will start to break down the meat.

Position your oven rack as close to the broiler element as possible. Place a large sheet pan on the rack and preheat under the broiler on high for 10 full minutes. The pan needs to be screaming hot before the beef goes on. This is the step that gives you the caramelized sear that makes this recipe work.

Carefully remove the hot sheet pan from the oven using oven mitts. Add the olive oil and swirl to coat. Quickly spread the marinated beef in a single even layer across the pan. Do not pile the meat. Everything needs contact with the hot surface.

Return to the top rack and broil on high for 5 to 7 minutes until the beef is deeply caramelized and the edges are slightly charred. Watch closely during this step. The difference between perfectly charred and burnt is about 60 seconds under a broiler. Remove from the oven and let rest for 2 minutes.

While the beef broils, toss the sliced cherry tomatoes and white onion together in a bowl. Add the sumac, salt, black pepper, and olive oil and toss until evenly coated. Set aside.

Prepare the tarator tahini sauce per the linked recipe. Set aside at room temperature.

Warm the pita breads briefly in the microwave for 20 seconds or in a dry pan so they are pliable and do not crack when folded.

Lay each pita flat and layer the broiled beef down the center. Add a generous spoonful of the sumac tomato salad, sliced pickles, pickled turnips if using, and a drizzle of tahini sauce.

Fold the pita tightly around the filling. Heat a dry skillet over medium heat. Place the assembled wrap seam side down and press gently with a spatula so the whole surface makes contact with the pan. Toast for 2 to 3 minutes per side until golden and crispy on the outside and warm all the way through. Serve immediately.