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This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic labneh. A salad of arugula tossed with crisp radishes and sweet dates offers refreshing contrast.
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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. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.
Separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat.
Meanwhile, 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 the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Meanwhile, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
Spread the garlic labneh onto the warmed pitas. Top with the cooked beef and a drizzle of olive oil.
Just before serving, to the bowl of salad ingredients, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!
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. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.
Separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat.
Meanwhile, 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 the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Meanwhile, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
Spread the garlic labneh onto the warmed pitas. Top with the cooked beef and a drizzle of olive oil.
Just before serving, to the bowl of salad ingredients, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!
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