In a large mixing bowl, combine the ground beef with garlic powder, paprika, black pepper, and salt.

Add the vegetable oil and the finely processed onion.

Knead the mixture thoroughly by hand until well combined.

Add one tablespoon of yogurt and continue mixing until the texture is smooth and slightly elastic.

Place a large sheet of parchment paper on your work surface.

Place the meat mixture in the center and cover it with a second sheet of parchment paper.

Using a rolling pin, roll the meat out as thin as possible across the entire sheet.

Remove the top layer of parchment and carefully roll the thin meat sheet into a tight log (cylinder) shape.

Place the meat log on a baking sheet.

Arrange halved tomatoes and whole green chilies around the meat.

Drizzle everything with olive oil and a pinch of salt and pepper.

Bake in a preheated oven at 210°C–220°C (410°F–430°F) for approximately 15 minutes or until the meat is fully cooked and the vegetables are charred.

Once out of the oven, slice the roasted tomatoes into strips.

Take the meat log and shred or "tear" it into thin, irregular strips to mimic the texture of shaved doner meat.

If desired, lightly toast your tortilla or flatbread on a grill pan to get char marks.

Spread a layer of Biwas (parsley, onion, sumac) on the bread.

Add the sliced roasted tomatoes and grilled chilies.

Spread a small amount of chili paste, then pile on a generous amount of the shredded meat.

Drizzle with Tarator (tahini sauce).

Roll the sandwich tightly.

Mix a little chili paste with oil (or use the juices from the baking pan) and brush it over the outside of the bread.

Place the rolled sandwiches back under the oven broiler/grill for 2–3 minutes until the bread is crispy and golden.

Slice the sandwich into pieces, top with an extra drizzle of Tarator and a splash of pomegranate molasses and serve immediately.