Photography By : Katie Wilson
View all Recipes

Syrian Beef Tartare

Dishes Created By


  • Chiltern Firehouse
  • Serves Two

Ingredients


For the tartare

  • 140g high-quality steak mince
  • ½ a shallot, chopped
  • 6g Belazu preserved lemon
  • aleppo pepper flakes, ground
  • 15g extra-virgin olive oil
  • 1g sumac
  • 2 splashes orange-blossom water
  • 2 splashes rosewater
  • maldon sea salt

For the freekeh

  • 200g boiled freekeh, cooled and seasoned
  • 5 splashes orange-blossom water
  • 5 splashes rosewater
  • 30g extra-virgin olive oil
  • a large pinch of dried mint
  • orange zest
  • lemon juice
  • a pinch of cumin

For the tartare garnishes

  • 5g freekeh
  • 5g preserved lemon
  • a dollop of hung yogurt with sumac
  • olive oil
  • 4g green pistachios, toasted
  • 2g rose petals, dried
  • pistachio oil
  • 1g aleppo pepper flakes
  • a sprig of mint
  • warm flatbread

For the hot sauce

  • 100g apples, chopped and peeled
  • 60g onions
  • 3 cloves garlic
  • 60g red chillies
  • 40ml red-wine vinegar
  • 40ml water
  • 25g sugar
  • 80g tomatoes, grated
  • 0.5g mint, dried
  • 1 splash rosewater
  • 1 splash orange-blossom water
  • 1 pinch sumac
  • 1 small pinch cumin

Cooking Instructions


  1. For the tartare, combine all the ingredients in a bowl. Mix well, cover and chill.
  2. Combine all the ingredients for the freekeh in a separate bowl and mix well.
  3. The hot sauce ingredients will make a decent amount, any additional sauce can be kept refrigerated in an airtight container for future use.
  4. Blitz, pass and chill overnight. The next day, correct the consistency and re-season if necessary.
  5. 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.
  6. 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.

View all Recipes