Za’atar Beef & Freekeh Lettuce Cups with Lemon-Tahini Sauce & Mint

Za’atar Beef & Freekeh Lettuce Cups

with Lemon-Tahini Sauce & Mint

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking

Wellness Details

WW Recommended Diabetes Friendly Carb Conscious Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
fresh
ingredients
Za’atar Beef & Freekeh Lettuce Cups with Lemon-Tahini Sauce & Mint
Title
  • 8 oz Thinly Sliced Beef
  • ½ cup Cracked Freekeh
  • 1 head Butter Lettuce
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 1 Meyer Lemon
  • 2 cloves Garlic
  • 1 bunch Mint
  • 2 Tbsps Tahini
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
Cook the freekeh:
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. 

Prepare the ingredients & make the sauce:
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. 

Cook the beef:
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.

Finish the freekeh & serve your dish:
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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the freekeh:
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. 

Prepare the ingredients & make the sauce:
Cook the beef:
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! 

Finish the freekeh & serve your dish:
Browse Steps
1 of 4