Mediterranean Spiced Lamb and White Bean Hash with Blistered Grape Tomatoes

Heat a heavy-bottomed skillet over medium-high heat. Add the ground lamb and sear until browned and crispy, breaking it up with a wooden spoon. Drain excess fat if needed, leaving just enough to cook the aromatics.

Add the minced shallot to the lamb and sauté until softened and translucent, about 2 minutes. Stir in the grape tomatoes and cook until they begin to burst and release their juices, creating a light sauce.

Fold in the white beans and season generously with za'atar, aleppo pepper, salt, and black pepper. Sauté for another 3-4 minutes until the beans are heated through and have absorbed the savory lamb drippings.

Remove from heat. Divide the mixture into a bowl and crumble the fresh feta over the top while the hash is still piping hot, allowing it to soften slightly. Garnish with a pinch of fresh sumac if available. Serve alongside a warm piece of whole-wheat pita bread for dipping into the juices.