Spiced Beef Wraps

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. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; separate the leaves. Pit and roughly chop the dates. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

Using your hands, separate the beef and pat dry with paper towels; place in a bowl. Season with salt, pepper, and the za’atar seasoning; 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 and cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

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 aluminum foil and place directly onto the oven rack; warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

While the pitas warm, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

In a bowl, combine the lettuce, chopped dates, and sliced radishes. Just before serving, top with the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste. Serve the wraps with the salad on the side. Enjoy!