Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 500g (1.1 lbs) beef mince (ground beef), preferably lean
  • 1 tbsp tomato paste (15 ml)
  • 1 tsp ground cumin (5 ml)
  • 1/2 tsp ground coriander (2.5 ml)
  • 1/4 tsp chili flakes (or more, to taste) (1 ml)
  • 100ml (approx. 1/2 cup) beef stock or water
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh mint, chopped (30 ml)
  • 500g (approx. 2 cups) Labneh (strained yogurt). Full-fat preferred for creaminess.
  • 2 tbsp fresh mint, chopped (30 ml)
  • 1 tbsp lemon juice (15 ml)
  • 1 small clove garlic, minced (optional) (approx. 1 tsp / 3g)
  • Pinch of salt (adjust to taste)
  • 1 tablespoon of olive oil (15ml) for drizzle
  • Fresh mint leaves
  • Drizzle of olive oil

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add beef mince to the skillet and break it up with a spoon. Cook until browned, draining off any excess fat.
  3. Stir in tomato paste, cumin, coriander, and chili flakes. Cook for 1 minute, stirring constantly.
  4. Pour in beef stock or water. Bring to a simmer, then reduce heat and cook until the liquid has reduced and the mixture has thickened.
  5. Season with salt and pepper to taste. Stir in chopped fresh mint.
  6. In a mixing bowl, combine labneh, mint, lemon juice, and garlic (if using). Season with a pinch of salt. Mix well.
  7. Spread the mint labneh dip on the serving dish. Spoon the beef mince mixture over the top.
  8. Garnish with fresh mint leaves and a drizzle of olive oil. Serve immediately with pita bread, crudités, or toasted baguette slices.