Eosinophilic Esophagitis Friendly Tahini Beef Gyros with Toasted Sesame
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the tahini sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 3–4 tbsp cold water
- ¼ tsp kosher salt
For assembling
- 4 flatbreads or pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 1 cup romaine lettuce, shredded
- 2 tbsp sesame seeds, toasted
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced garlic, cumin, smoked paprika, coriander, cinnamon, cayenne, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, then shape into 8 small oval patties about 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes to let the flavors develop.
- 2
While the patties chill, make the tahini sauce: whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture will seize and thicken — whisk in cold water 1 tablespoon at a time until the sauce is smooth and pourable, with a consistency similar to a thick salad dressing. Taste and adjust salt or lemon juice as needed.
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