For the tartare, combine all the ingredients in a bowl. Mix well, cover and chill.
Combine all the ingredients for the freekeh in a separate bowl and mix well.
The hot sauce ingredients will make a decent amount, any additional sauce can be kept refrigerated in an airtight container for future use.
Blitz, pass and chill overnight. The next day, correct the consistency and re-season if necessary.
To this mix, add grated tomatoes, dried mint, the rosewater and orange-blossom water, sumac and cumin. Cook the mix down for 1 hour at a low temperature. Finish with 6g of rose petals and 100ml of olive oil.
On a plate, add the tartare and the freekeh in even-sized mounds, then arrange the garnishes neatly around those mounds and finish with a spoonful of hot sauce. Serve with warm flatbread on the side.