Za’atar Beef & Freekeh with Tzatziki & Feta Cheese
Good to Make Ahead

Za’atar Beef & Freekeh

with Tzatziki & Feta Cheese

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This hearty dish gets bright Mediterranean flavor from tender slices of beef coated in za’atar—a blend that highlights sumac, a gorgeous red spice beloved for its tart flavor—and a garnishing dollop of cooling tzatziki, or cucumber yogurt.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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ingredients
Za’atar Beef & Freekeh with Tzatziki & Feta Cheese
Title
time-saving
tips & techniques
Cook the freekeh:
1 Cook the freekeh:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Pit and roughly chop the dates

Cook the peppers:
3 Cook the peppers:

While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan. 

Cook the beef:
4 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt, pepper, and all but a pinch of the za’atar. In the same pan, heat a drizzle 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat. 

Finish the freekeh & serve your dish:
5 Finish the freekeh & serve your dish:

To the bowl of vegetables, add the cooked freekeh, chopped dates, vinegar, feta (crumbling before adding), and a drizzle of olive oil. Stir to combine. Serve the cooked beef over the finished freekeh. Top with the tzatziki. Garnish with the remaining za’atar. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed. Transfer the finished freekeh and cooked beef to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the tzatziki. Set the remaining za’atar aside. Serve as directed in Step 5. Enjoy! 

Tips from Home Chefs

Cook the freekeh:
1 Cook the freekeh:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Pit and roughly chop the dates

Prepare the ingredients:
Cook the peppers:
3 Cook the peppers:

While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan. 

4 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt, pepper, and all but a pinch of the za’atar. In the same pan, heat a drizzle 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat. 

Cook the beef:
Finish the freekeh & serve your dish:
5 Finish the freekeh & serve your dish:

To the bowl of vegetables, add the cooked freekeh, chopped dates, vinegar, feta (crumbling before adding), and a drizzle of olive oil. Stir to combine. Serve the cooked beef over the finished freekeh. Top with the tzatziki. Garnish with the remaining za’atar. Enjoy! 

6 Make ahead modifications:

Prepare as directed. Transfer the finished freekeh and cooked beef to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the tzatziki. Set the remaining za’atar aside. Serve as directed in Step 5. Enjoy! 

Make ahead modifications:
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