Mediterannean Spiced Beef Bowl
Chef Josiah browns ground beef with garlic, cumin, smoked paprika, cinnamon, turmeric, coriander, and oregano until deeply aromatic. It’s layered over tender mujadara and served with roasted garnet yams for earthy sweetness. Marinated cherry tomatoes add brightness, while a lemon tahini vinaigrette with honey and garlic brings creamy lift to every bite.
Nutritional facts
Protein
32g
Carbs
83g
Calories
870kcal
Fat
46g
Ingredients
Yam, Ground Beef, Cherry Tomato, Onion, Long Grain White Rice, Lemon Juice, Green Lentils, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Tahini Paste, Garlic, Kosher Salt, Honey, Cumin, Sweet Paprika, Cinnamon, Coriander, Green Onion, Turmeric, Oregano, Red Wine Vinegar, Crushed Red Pepper, Black Pepper, Sumac
Contains sesame seeds.
Reviews
4.1
Based on 24 reviews
Gianhisy · 04/29/26
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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