Grate the onion on the large holes of a box grater into a large bowl (you should have about 1/2 cup). Stir in the cumin, turmeric, and cinnamon, then mix in the turkey, cilantro, garlic, salt, and pepper with your hands or a silicone spatula until incorporated.

Arrange the pita rounds, insides up, on a clean work surface and spread one-quarter of the meat mixture out to the edge of each pita (the meat shrinks, so this is important). Season with salt and pepper.

Heat a large (12-inch) dry nonstick or cast iron skillet over high heat. Add two tablespoons of the olive oil and arrange two of the pitas, meat side down, in the skillet and cook, pressing occasionally with a spatula, until the underside is deeply caramelized, four to five minutes. Flip and cook until the pitas are golden and crisp, one to two minutes. Wipe out

the pan, add the remaining two tablespoons olive oil, and repeat with the remaining two pitas. Transfer to a cutting board, cut in halves or quarters, and drizzle with tahini, Garnish with cilantro and serve with Israeli salad, if desired.