Dukkah Beef Pitas

with Goat Cheese, Zucchini & Raisin Couscous

25 MIN

4 Servings

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From the Test Kitchen

These pitas are inspired by the Greek gyro—a hearty sandwich traditionally made with rotisserie-cooked meat served in a flatbread. We’re showcasing thin-sliced beef sautéed with dukkah (an Egyptian-style blend of herbs and spices) which is layered onto soft pitas along with butter lettuce tossed with crunchy almonds, and a vibrant sauce of lemon purée and rich, creamy labneh.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Thinly Sliced Beef
4 Pocketless Pitas
1 cup Yellow Couscous
1 head Butter Lettuce
1 Zucchini
1 tsp Preserved Lemon Purée
¼ cup Labneh Cheese
1 oz Goat Cheese
2 Tbsps Sliced Roasted Almonds
1½ Tbsps Golden Raisins
1 Tbsp Apple Cider Vinegar
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the lemon labneh:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a bowl, whisk together the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

3 Cook & finish the couscous:

While the zucchini cooks, in a medium pot, combine the couscous, raisins, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Stir in the cooked zucchini, cheese (crumbling before adding), vinegar, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah. Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.

5 Warm the pitas:

While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

6 Finish & serve your dish:

Just before serving, in a medium bowl, combine the chopped lettuce, almonds, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the cooked beef and dressed lettuce. Drizzle with the lemon labneh. Serve the finished pitas with the finished couscous. Enjoy!