This savory dish, from chef Uri Navon of Machneyuda restaurant in Jerusalem, was inspired by steak leftovers, and includes hawaij, a traditional Yemen spice mixture.
Heat oils in a large skillet over medium-high heat; add onions and cook, stirring, until translucent, 4 to 5 minutes. Add pine nuts and pistachios; cook, stirring, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 2 to 3 minutes.
Add beef and lamb and cook, stirring, until cooked through. Add harissa, cumin, paprika, and hawaij, and season with salt and pepper; stir to combine.
Spread 2 to 3 tablespoons tahigurt on each of 12 plates in a circular motion. Add 4 to 5 tablespoons meat mixture to each plate; top each with 1 tablespoon yogurt, 1 teaspoon tapenade, preserved lemon paste, pesto, and harissa paste. Drizzle with tahini and serve with pita.