Serves: 4 servings

Why this spice: Collected Foods Korean Chili Pepper seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1 lb ground beef (20% fat)
• 1 large red onion, finely chopped
• 6 scallions, white and pale green parts and dark green parts separated,thinly sliced
• 8 garlic cloves, coarsely chopped
• 1/2 cup coarsely chopped mixed tender herbs (such as parsley, cilantro, and/or mint)
• 1/2 cup well-mixed tahini
• 2 tbsp vegetable oil
• 1 tsp crushed red pepper flakes (optional)
• 1 7–8-oz bag salted pita chips
• 2 tbsp fresh lemon juice
• 3/4 cup harissa (preferably thick)
• 1 1/2 tsp kosher salt or 3/4 tsp Morton kosher salt, divided, plus more

Directions

1. Whisk tahini, lemon juice, a pinch of salt, and water until smooth and pourable; set aside half for serving.
2. Heat oil in a large skillet over medium-high. Cook onion and scallion whites until soft and lightly browned, about 5 minutes.
3. Add garlic and cook 30 seconds. Stir in harissa and a pinch of chili flakes; cook until the paste darkens and smells toasty, 1–2 minutes.
4. Add ground beef and salt. Cook, breaking it up, until browned and cooked through, 6–8 minutes. Fold in herbs and scallion greens.
5. Spread reserved tahini sauce on a platter, spoon the beef over it, and finish with more herbs. Serve warm with flatbread.

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