Add the coriander, cumin, onion, garlic, sumac, cinnamon, ground black pepper, allspice into a mixing bowl and stir to combine.

Slice the red onion in half and then into thin half moons. If you have a mandolin this is the time to use it but please be careful. Always use the hand guard.

Add the onions, sumac, salt, and lemon juice to a mixing bowl. Stir to combine and let sit for half an hour for the flavors to meld. Transfer to an air tight container and store in the refrigerator for up to a month.

Using a blender or a food processor, blend the hot peppers, bell pepper, garlic, and cilantro into a paste.

Add the dried red pepper flake. The mixture should look a little dry.

Add the olive oil a little bit at time until desired consistency is achieved.

Transfer to an air tight container and store in the refrigerator for up to a month.

Add the ketchup, schug. honey, and vinegar to a small saucepan. Stir to combine.

Place on the stove over low heat. Cook until it just starts to simmer. Allow to cool, transfer to an air tight container and store in the refrigerator for up to a month.

In a mixing bowl combine the tahini paste, water, lemon juice, dried parsley, granulated garlic, za'atar, and kosher salt. Stir until all ingredients incorporated and transfer to an air tight container. Store in the refrigerator for up to a month.

In a large mixing bowl combine the diced tomato, diced seedless cucumber, diced red pepper, diced red onion, Kosher salt, white pepper, and lemon juice and transfer to an air tight container. Store in the fridge for up to 3 days.

Season your burger patties with shawarma seasoning on both sides, cook on a charcoal grill (if you gave one) until desired doneness is achieved. If you don't have a charcoal grill, use a gas grill or cook on the stove in a cast iron skillet.

Add the patty to your pita along with your Israeli salad an Israeli pickles. Drizzle on your tahini sauce and schug BBQ sauce and serve.