Harissa-spiced Australian Lamb Tartare, Diva Cucumber, Labneh, and Pistachio

Adapted by StarChefs.com
March 2015
Yield: 6 servings


Australian Lamb Tartare
1/4 cup rose harissa
1/4 cup extra virgin olive oil
1 pound Australian lamb top round, fat trimmed, diced small, and chilled
Diva Cucumbers
4 Diva cucumbers, cut -inch thick on a mandolin
1/2 cup labneh
1 clove garlic, finely minced
Zest and juice of 1 lemon
1 tablespoon extra virgin olive oil
black pepper
Pistachio Dukkah
2 teaspoons coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1/2 teaspoon black peppercorns, toasted
1/2 cup shelled pistachios, toasted
1/4 cup sesame seeds, toasted
1/2 teaspoon sea salt
Pistachio Tahini
1/2 cup shelled pistachios, toasted
1/4 cup pistachio oil
sea salt
Grilled Sesame Flatbread
1 cup warm water
1 tablespoon yeast
1/4 cup sugar
2 eggs
1/2 cup extra-virgin olive oil, plus additional as needed
3 1/2 cups all-purpose flour, plus additional as needed
1/2 cup semolina
1/4 cup sesame seeds, toasted
1/4 cup salt
To Assemble and Serve
Fresh Origins micro mint
Fresh Origins micro dill
Fresh Origins micro cucumber
Fresh Origins cucumber flowers


For the Australian Lamb Tartare

In a blender, pure rose harissa with olive oil. Strain mixture through a chinois. In a bowl, combine lamb, 1 tablespoon harissa oil, and salt to taste. Cover and refrigerate.

For the Diva Cucumbers

In a bowl, aggressively season cucumbers with salt, to draw out the moisture, and refrigerate. In a separate bowl, whisk together labneh, garlic, lemon zest and juice, and oil. Season with salt and pepper. Rinse cucumbers in cold water and dry on paper towels or with a salad spinner. Combine cucumbers and labneh mixture, and season. Cover and refrigerate.

For the Pistachio Dukkah

In a mortar and pestle, combine coriander, cumin, and black peppercorns. Grind spices into a coarse powder, add pistachios, and grind to a coarse consistency. Mix in sesame seeds and salt. Store in an airtight container.

For the Pistachio Tahini

In a mortar and pestle, pulverize pistachios until they begin to make a paste. Continue to mash while slowly streaming in pistachio oil until you have a slightly loose tahini. Season with salt.

For the Grilled Sesame Flatbread

In a stand mixer fitted with a whisk, combine water, yeast, and sugar, and whisk to dissolve; rest 5 minutes. Add eggs and olive oil, whisk to combine. In a separate bowl, whisk together remaining ingredients, and add to mixing bowl. Switch out whisk with a dough hook and mix on low speed 5 minutes. The dough should be completely smooth and pull away from the sides of the bowl. Transfer dough to lightly floured surface. Knead 5 minutes. Return dough to bowl, cover with plastic wrap, and proof overnight. Punch down dough to release the carbon dioxide. Divide into 6 portions. On a lightly oiled surface, knead each portion to form 6 smooth balls. Proof dough at room temperature until doubled in size. Prepare and heat grill over medium flame. On a lightly oiled surface, flatten dough balls with a rolling pin until -inch thick. Grill flattened dough 1 minute, rotate 45 degrees, and grill 1 minute more. Flip flatbread and continue to grill 1 minute, rotate, and grill 1 additional minute. Cool on wire rack.

To Assemble and Serve

Place a spoonful of Diva Cucumbers in the bottom of a serving bowl. Top with Australian Lamb Tartare. Drizzle tartare with Pistachio Tahini. Sprinkle with Pistachio Dukkah. Garnish with herbs and serve with Grilled sesame Flatbread.