Name: Creamy Tahini and Harissa Beef
Yield: 4 servings
Ingredients: ½ cup well-mixed tahini; 2 Tbsp. fresh lemon juice; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 2 Tbsp. vegetable oil; 1 large red onion, finely chopped; 6 scallions, white and pale green parts and dark green parts separated,thinly sliced; 8 garlic cloves, coarsely chopped; ¾ cup harissa (preferably thick); 1 tsp. crushed red pepper flakes (optional); 1 lb. ground beef (20% fat); 1 7–8-oz. bag salted pita chips; ½ cup coarsely chopped mixed tender herbs (such as parsley, cilantro, and/or mint)

Plate of Creamy Tahini and Harissa Beef with crunchy pita chips

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Heather Greene

Powerhouse players collide in this deeply flavorful speedy skillet dinner loosely inspired by the flavors of arayes—Lebanese-style meat-packed pita pockets. Ground beef, browned and broken up, soaks up a heady blend of smoky harissa and caramelized onions while the silky tahini sauce offers a rich, creamy counterpoint to the warm spices. We strongly recommend New York Shuk harissa—it’s thick and velvety and gives the sauce the right amount of body. It’s like the Goldilocks of harissa: spicy but not alarmingly so.

The inclusion of pita chips is entirely unexpected, but once you’ve taken your first bite, you won’t question the decision. The substantial crunch acts as a foil to the saucy beef while softening gently as it pulls in the harissa and tahini.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Whisk
$14 $13 At Amazon
Oxo Stainless Steel Measuring Cups
$23 At Amazon
Small Bowl
$18 At Amazon

Recipe notes

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