Ottolenghi-Style Spiced Beef with Tahini Yogurt and Herbs

Nutrition · per serving

Steps

1. 1

   Make the tahini yogurt: whisk Greek yogurt, tahini, lemon juice, salt and 1 tbsp water until smooth; add extra water to reach a creamy spoonable consistency. Chill briefly (reserve 1–2 tbsp for loosening during plating if needed).

   200 g Greek yogurt (full-fat or 2%)2 tbsp (30 g) tahini (sesame paste)1 tbsp (15 ml) lemon juice1/4 tsp salt1–2 tbsp (15–30 ml) water (to loosen)
2. 2

   Prep aromatics and herbs: finely dice the red onion, crush the garlic, zest 1/2 lemon, slice the fresh chili if using, and chop parsley, cilantro and mint.

   1 small (70 g) red onion, finely diced2 cloves garlic cloves, crushedfrom 1/2 lemon lemon zest1 small fresh chili finely sliced or 1/4 tsp flakes fresh chili or chili flakes10 g (about 1/3 cup packed) flat-leaf parsley, finely chopped10 g (about 1/3 cup packed) fresh cilantro, finely chopped5 g fresh mint, finely chopped (optional)
3. 3

   Heat a large skillet over medium-high heat, add olive oil. When shimmering, add the onion and a pinch of salt; sauté 2–3 minutes until softened and translucent.

   1 tbsp (15 ml) olive oil1 small (70 g) red onion, finely diced
4. 4

   Add the garlic and spices: ground cumin, ground coriander, smoked paprika and cinnamon if using; stir 30 seconds until fragrant.

   2 cloves garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika1/8 tsp (pinch) ground cinnamon (optional)
5. 5

   Increase heat to high and add the beef mince; break up with a spatula and spread into an even layer. Let it sear without moving 1 minute to develop colour, then stir and continue cooking until no pink remains, about 4–5 minutes total.

   300 g beef mince (preferably 15–20% fat)
6. 6

   Season the cooked beef with salt, pepper, lemon zest and the sliced chili; taste and adjust seasoning. If mixture seems dry, drizzle a little extra olive oil.

   3/4 tsp (adjust) salt1/2 tsp freshly ground black pepperfrom 1/2 lemon lemon zest1 small fresh chili finely sliced or 1/4 tsp flakes fresh chili or chili flakes1 tbsp (15 ml) olive oil
7. 7

   Warm the tahini yogurt briefly if chilled too cold: remove from fridge 2–3 minutes before serving so it loosens slightly (no cooking required).

8. 8

   Assemble: spoon a generous layer of the tahini yogurt onto two plates, top with equal portions of the spiced beef (do not re-list individual spice ingredients), scatter chopped parsley, cilantro and mint, sprinkle toasted pine nuts or almonds and drizzle with extra-virgin olive oil. Serve with lemon wedges.

   200 g Greek yogurt (full-fat or 2%)10 g (about 1/3 cup packed) flat-leaf parsley, finely chopped10 g (about 1/3 cup packed) fresh cilantro, finely chopped5 g fresh mint, finely chopped (optional)20 g toasted pine nuts or chopped almonds (optional)1 tsp extra-virgin olive oil for drizzling1/2 lemon, cut into wedges lemon wedges to serve

Origin & History

Combining spiced meat with tahini and yogurt reflects Levantine and Israeli mezze traditions, where creamy sauces and fresh herbs balance robust, aromatic meats. Modern cooks like Ottolenghi popularized layered dishes that mix Middle Eastern flavors with bright herbs and citrus.