Cook the onion in the olive oil in a skillet over medium heat for 4 minutes or until translucent; add the lamb or ground beef and garlic. Cook over medium-high heat, breaking up the meat with a wooden spoon, for 5 minutes or until meat is no longer pink. Drain any fat from the pan. Add the sun-dried tomatoes, ZA’ATAR, red pepper flakes, and salt; mix to combine. Cool slightly.