Here are the following ingredients:
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Follow these cooking methods/directions: 1. Salad: Combine cherry tomatoes, cucumber, onion, oil and sumac in a bowl. Add lemon juice, salt and pepper to taste. Set aside. 2. Quesadilla: Combine beef, onion, garlic, parsley, cilantro, paprika and salt and pepper to your taste in a bowl, mixing with a fork until blended (careful not to over-mix). Set aside. 3. Place tahini in a bowl, gradually whisk in enough ice water to make a smooth paste. Whisk in olive oil and lemon juice to taste; season with salt and pepper to taste. Whisk in more ice water, as necessary, until sauce is desired consistency. Set aside. 4. Spread meat mixture over half of one side of pita; fold the other half of the pita to cover meat. 5. Heat a thin layer of oil over medium heat in a large nonstick skillet. Carefully place meat-filled pita in the pan. Cook for about 4 minutes or until bottom is crispy; flip over and cook for about 4 minutes or until pita is crispy and meat is cooked to 160°F (71°C) at the least. Transfer to a cutting board. 6. Cut pita into 2 wedges and place each on a plate. Top with Salad, drizzle generously with tahini sauce. Garnish with a dollop of sour cream and sprinkling of sesame seeds.