Average: 0 (0 votes)
Active time
20 minutes
Total time
40 minutes
6 servings

2.2 pounds tenderloin beef meat, cut in strips

1 tablespoon cinnamon

1 tablespoon dried thyme

¼ cup grape vinegar

¼ cup ketchup

¼ cup extra virgin olive oil

2 large onions, chopped

Tahini sauce

1 garlic clove, crushed

¼ cup tahini (sesame paste)

¼ cup lemon juice

½ cup water

Salt to taste


2 tablespoons parsley, chopped

1 onion, chopped

2 tomatoes, diced

1 tablespoon sumac

Salt and pepper, to taste

  1. Combine the meat with the spices, vinegar, ketchup, and oil. Soak it for a few hours in the refrigerator.
  2. Scatter the meat (with the marinade) in a large oven dish, add the onions and cook in the oven for about 30 to 35 minutes.
  3. Meanwhile, mix all ingredients for the Tahini sauce and whisk. Combine all the salad ingredients. Set aside.
  4. When the meat is ready, serve with sauce, salad, and Lebanese whole wheat pita bread.

Recipe and photo courtesy of Al Wadi Al Akhdar



Calories: 350
Total Fat: 21g
Saturated Fat: 4.5g
Sodium: 190mg
Cholesterol: 90mg
Carbohydrates: 12g
Fiber: 2g
Sugars: 5g
Protein: 35g

Yield: 6 servings

How'd it Taste?

This recipe is missing the oven temperature. Also the Active and total times do not account for the time spent in marinading the meat. What the heck does "active" mean in cooking terms anyway? I think another term might make more sense.
Thanks for catching that, Wanda! We recommend cooking at about 400 degrees, until the meat is done and cooked to your preference! The time spent marinating is flexible and will vary, so it is not accounted for in the total time. "Active time" refers to the time you are actively cooking or preparing ingredients (rather than waiting for something to cook or marinate) We hope this helps. Happy cooking!

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