This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic-seasoned labneh. A salad of butter lettuce tossed with crisp radishes and sweet dates offers refreshing contrast.
Spread the garlic labneh onto the warmed pitas. Top with the cooked beef and a drizzle of olive oil.
In a bowl, combine the ingredients, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
Transfer to a work surface and carefully unwrap.
If using the oven, wrap the pitas in foil and place directly onto the oven rack.
if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. Skip if using oven.
If you prefer to use an oven to warm the pitas instead of a microwave, set the oven to 375°F.
Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.
Add the seasoned beef in an even layer and cook, without stirring.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high.
Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat.
Separate the beef and pat dry with paper towels; place in a bowl.
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