How to Make It
In a small bowl, whisk the yogurt with the tahini, half of the garlic and 1 tablespoon of the lemon juice. Whisk in 2 tablespoons of the olive oil and season with salt.
In another bowl, toss the carrots with the cilantro, cumin, paprika and the remaining garlic, 2 teaspoons of lemon juice and 2 tablespoons of olive oil. Season with salt.
Arrange the lettuce leaves on a very large platter and spoon a small dollop of the sesame yogurt in the centers. Top with the beef and the carrot slaw and serve right away.