Step 1

Prepare the Harissa Oil (optional). In a small skillet, warm the extra virgin olive oil over medium heat. Add the harissa paste and Aleppo pepper flakes and stir to combine. Set aside to cool.

Step 2

Cook the vegetables. In a large nonstick pan, heat extra virgin olive oil over medium-high heat. When the oil is shimmering, add the onion, garlic, and bell pepper. Season with a big pinch of each of kosher salt and black pepper. Cook, stirring regularly, until the vegetables are fragrant and have softened, about 5 minutes. Stir in the tomato paste and water.

Step 3

Cook the ground beef. Aadd the ground beef and season with another pinch of salt. Break up the beef and cook, stirring regularly, until browned, about 5 to 7 minutes. At this point, if using fatty beef, you can drain excess fat before proceeding. Add the baharat and smoked paprika. Cook for a few more minutes or until the meat is fully browned and no longer pink. Taste and adjust seasoning. Remove from heat.

Step 4

Prepare the toppings. Toss the tomato and cucumber with a pinch of salt and a drizzle of extra virgin olive oil.

Step 5

Assemble and serve. Divide the grains equally among your serving bowls and top each with the ground beef. Drizzle on a bit of the harissa oil if using, followed by tahini or feta dressing. Top with the vegetables, herbs, and olives. Serve with any remaining sauces, veggies, and olives in small bowls for use as needed.