Preparation

• In a small skillet, warm the extra virgin olive oil over medium heat. Add the harissa paste and Aleppo pepper flakes and stir to combine. Set aside to cool.
• In a large nonstick pan, heat extra virgin olive oil over medium-high heat. When the oil is shimmering, add the onion, garlic, and bell pepper. Season with kosher salt and black pepper. Cook, stirring regularly, until fragrant and softened, about 5 minutes. Stir in the tomato paste and water.
• Add the ground beef and season with another pinch of salt. Cook, stirring regularly, until browned, about 5 to 7 minutes. Drain excess fat if using fatty beef. Add the baharat and smoked paprika. Cook until fully browned and no longer pink. Taste and adjust seasoning. Remove from heat.
• Toss the tomato and cucumber with a pinch of salt and a drizzle of extra virgin olive oil.
• Divide the grains among serving bowls and top with ground beef. Drizzle on the harissa oil, followed by tahini or feta dressing. Top with vegetables, herbs, and olives. Serve remaining sauces, veggies, and olives in small bowls.