- 4 pocketless pitas (can be frozen)
- 1/2 onion, diced
- 1-1/2 lbs (24 oz) ground beef
- 1 Tbsp apple cider vinegar
- 2 Tbsp Za'atar Spice
- 1/2 cup beef stock
- 1 Tbsp better-than-bullion beef
- 1/2 cup Labneh Cheese (Creme Kefir)
- 2 cloves garlic, zested into a paste [optional]
- shredded lettuce [optional]
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Wrap pitas individually in aluminum foil, and warm in the oven at 400°F for 5-6 minutes (also works from frozen).
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Heat oil in a nonstick pan on medium-high. Saute the onion until softened, about 5 minutes. Season the beef with salt & pepper. Add the beef, breaking it up into small pieces. Turn heat to high and let the beef brown and crisp for a few minutes (5-ish?). Reduce the heat to medium, add the vinegar and scrape up the browned bits from the pan. Add the za'atar seasoning, stock, and bullion, stirring and letting that reduce for a few minutes. Season with salt & pepper to taste.
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In a bowl, stir the labneh, a drizzle of olive oil, and garlic (if you like) into a smooth paste. Season with salt and pepper to taste.
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Divide the labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil. You can also add shredded lettuce here as well.
Adapted from this Blue Apron recipe