Middle Eastern Lamb and White Bean Skillet with Charred Peppers and Za'atar

In a cold, heavy-bottomed skillet, add the ground lamb. Increase heat to medium-high and sear, breaking it apart with a wooden spoon until browned and crisp at the edges.

Add the finely diced red onion and green bell peppers to the lamb fat. Sauté until the onions are translucent and the peppers begin to char.

Stir in the minced garlic and za'atar seasoning, blooming them for 30 seconds until highly fragrant.

Fold in the cooked white beans, allowing them to absorb the rendered lamb fat and spices for 3-4 minutes. If the pan looks too dry, add a splash of water or broth to create a light glaze.

Toast the whole-wheat pita until warm and slightly crispy.

Plate the lamb and bean mixture in a shallow bowl, serving alongside the warm pita. The dish should smell earthy, nutty, and vibrant.