4.2
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
1 Prepare the ingredients & rehydrate the fig: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.
Step 2
2 Make the sauce: In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Step 3
3 Warm the pitas: Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Step 4
4 Coat & cook the beef: While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.
Step 5
5 Make the salad: While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.
Step 6
6 Finish the pitas & serve your dish: Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!
Step 7
1 Prepare the ingredients & rehydrate the fig: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop 2/3 of the leaves and thinly slice the rest, keeping them separate. Roughly chop the fig; place in a bowl and add enough hot water to cover. Peel the radish. Cut off and discard the ends; halve lengthwise, then thinly slice crosswise.
Step 8
2 Make the sauce: In a bowl, combine the tahini, yogurt, 1 tablespoon of water, half the vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Step 9
3 Warm the pitas: Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Step 10
4 Coat & cook the beef: While the pitas warm, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and za’atar seasoning; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat.
Step 11
5 Make the salad: While the beef cooks, in a medium bowl, combine the chopped lettuce, rehydrated fig (draining before adding), sliced radish, and remaining vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste.
Step 12
6 Finish the pitas & serve your dish: Spread a layer of the sauce onto the warmed pitas. Top with the cooked beef and sliced lettuce. Serve the finished pitas with the salad on the side. Enjoy!
Your folders
tasteofhome.com
4.5
(15)
5 hours
Your folders
food.com
4.5
(3)
15 minutes
Your folders
balancedhealthstyles.com
Your folders
jamieoliver.com
Your folders
williams-sonoma.com
3.0
(2)
Your folders
forksoverknives.com
5.0
(4)
Your folders
everything-delish.com
45 minutes
Your folders
vidarbergum.com
Your folders
thekitchn.com
3.0
(6)
Your folders
downshiftology.com
5.0
(6)
Your folders
cooking.nytimes.com
4.0
(68)
Your folders
freshcoasteats.com
15 minutes
Your folders
food52.com
4.3
(3)
30 minutes
Your folders
177milkstreet.com
30 minutes
Your folders
foodandwine.com
4.0
(5.9k)
Your folders
myrecipes.com
Your folders
thekitchn.com
Your folders
seriouseats.com
Your folders
sorghumcheckoff.com