Finely dice the onion into 1/4-inch pieces and mince the 4 garlic cloves. Dice the bell pepper into similar-sized pieces for even cooking. Dice the tomatoes into 1/2-inch cubes, slice the cucumbers into rounds or half-moons, and thinly slice the radishes into rounds. Roughly chop the fresh cilantro and set aside. In a small bowl, whisk together 2.5 tbsp olive oil with the harissa and Aleppo pepper, then set the harissa oil aside to infuse while you cook the main components.

Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, season with salt and black pepper, and sauté for about 5 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds. Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly, which deepens the flavor. Add the water and stir to combine, creating a rich base.

Add the ground beef to the pan, breaking it up with a spoon as it browns, and cook for 5-7 minutes until no longer pink. I like to let the meat develop some color on the bottom of the pan before breaking it up completely—this adds deeper flavor. Once the beef is mostly cooked through, add the baharat, paprika, and ground cumin, stirring well to coat the meat evenly. Continue cooking for 1-2 minutes until the spices are fragrant and the beef reaches a rich brown color. Taste and adjust the seasoning with additional salt and pepper as needed.

In a medium bowl, combine the diced tomatoes and cucumber rounds from Step 1. Drizzle with a bit of olive oil, season with salt to taste, and gently toss to combine. This simple salad will add freshness and brightness to the bowls. Set aside until ready to serve.

Divide the cooked grains evenly among serving bowls, creating a base. Spoon the spiced ground beef mixture from Step 3 over the grains. Drizzle each bowl generously with the harissa oil from Step 1—this adds a beautiful finish and incredible depth of flavor. Top with the fresh tomato-cucumber salad from Step 4, the sliced radishes, and a sprinkle of fresh cilantro. I always taste a bite of the harissa oil before adding it to make sure the spice level is right for your preferences. Add a dollop of tahini sauce and a handful of olives to each bowl, then finish with a final drizzle of olive oil and a pinch of salt.