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Za’atar Beef & Freekeh Lettuce Cups
with Lemon-Tahini Sauce & Mint
30 MIN
2 Servings
From the Test Kitchen
Tucked inside soft butter lettuce leaves, a filling of hearty freekeh, crisp marinated vegetables, and spiced beef comes together with a drizzle of our irresistible sauce that combines fresh lemon juice and creamy tahini—a favorite Middle Eastern condiment made from ground toasted sesame seeds, beloved for its rich, nutty flavor.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
WW Recommended
Diabetes Friendly
Carb Conscious
Mediterranean Diet
-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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8 oz Thinly Sliced Beef
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½ cup Cracked Freekeh
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1 head Butter Lettuce
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2 Persian Cucumbers
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4 oz Grape Tomatoes
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1 Meyer Lemon
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2 cloves Garlic
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1 bunch Mint
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2 Tbsps Tahini
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems. Thinly slice the cucumbers into rounds. Halve the tomatoes. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the sliced cucumbers, halved tomatoes, and the juice of 2 lemon wedges. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Cook the beef:
Once the freekeh has cooked about 20 minutes, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the za’atar. Stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.
4
Finish the freekeh & serve your dish:
Add the marinated vegetables to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, finished freekeh, cooked beef, and sauce separately. Assemble each cup using 2 lettuce leaves. Garnish with the mint leaves (tearing before adding). Enjoy!
1
Cook the freekeh:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the sauce:
Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems. Thinly slice the cucumbers into rounds. Halve the tomatoes. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the sliced cucumbers, halved tomatoes, and the juice of 2 lemon wedges. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Cook the beef:
Once the freekeh has cooked about 20 minutes, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the za’atar. Stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.
4
Finish the freekeh & serve your dish:
Add the marinated vegetables to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, finished freekeh, cooked beef, and sauce separately. Assemble each cup using 2 lettuce leaves. Garnish with the mint leaves (tearing before adding). Enjoy!
Tips from Home Chefs