Za'atar Beef & Carrots

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, currants, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

While the rice and zucchini cook, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

While the rice and zucchini continue to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

While the beef and carrots cook, to the bowl of lemon juice, add the labneh and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon labneh, remaining za’atar, and chopped parsley. Enjoy!