1 and 1/2 pounds ground lamb (or beef)

2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

1 tablespoon Gefen Olive Oil

2 tablespoons zaatar

1 tablespoon Pereg Cumin

1 teaspoon salt

2 tablespoons Tuscanini Tomato Paste

4 cups cooked Pereg Quinoa (or grain of your choice)

3 sliced cucumbers

4 sliced radishes

2 cups sliced red cabbage

2 sliced avocados

1/2 cup prepared tahini