Spiced Beef Pitas & Garlic Labneh

Instructions

1. Prepare the ingredients:

   Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the dates.

2. Make the garlic labneh:

   In a bowl, combine the labneh, 1 teaspoon of water, and as much of the garlic paste as you'd like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

3. Cook the beef:

   Using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 2 to 3 minutes, or until browned on one side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Add half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Turn off the heat.

4. Warm the pitas:

   While the beef cooks, place the pitas on a sheet pan. Warm in the oven 2 to 3 minutes, or until heated through and pliable. Remove from the oven; carefully transfer to a clean, dry work surface.

5. Assemble the pita sandwiches:

   Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

6. Make the salad & plate your dish:

   To make the dressing, in a bowl, whisk together the remaining vinegar and a drizzle of olive oil until well combined; season with salt and pepper. In a medium bowl, combine the arugula and dates; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the pita sandwiches and salad between 2 dishes. Enjoy!