• Rinse the white beans.

In a medium bowl, combine the beans, za’atar spice blend, and 1 to 2 teaspoons oil. Using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Season to taste with salt and pepper. 

• Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. 
• Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. 

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp or tofu, and 5 to 7 minutes for ground meat. Transfer to a plate. Wipe out the pan if using to toast the lavash. While your protein is cooking, prepare the cucumber-mint relish.

• Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
• Strip the mint leaves from the stems; coarsely chop or tear the leaves.

In a medium bowl, stir together the cucumber and mint; season to taste with salt and pepper. 

On the stovetop directly over a flame, or in the same pan used for your protein over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Spread the white bean mash on the lavash, leaving a ½-inch border around the edges, and top with your protein. Garnish with as much cucumber-mint relish and lemon-dill yogurt as you like. Fold over to form “tacos.”

Transfer the “tacos” to individual plates and serve any remaining cucumber-mint relish and lemon-dill yogurt on the side.