Ras el Hanout Beef Tartare and Za’atar Spiced Onion Rings

Ras el Hanout Beef Tartare and Za’atar Spiced Onion Rings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

 

Ingredients:

For the Ras el Hanout Beef Tartare:

• 6 oz beef tenderloin
• 1 tbsp Dijon mustard
• 1 tbsp ras el hanout seasoning
• 2 tbsp toasted pine nuts
• 1 tbsp castelvetrano olives, diced
• 1 bunch chives, chopped
• 1 tbsp pomegranate molasses
• Salt to taste
• 1 quail egg, for garnish
• 1 tbsp parsley or microgreens, for garnish

 

For the Za’atar Spiced Onion Rings:

• 2 large white onions
• Canola oil for frying
• 1 (12 oz) can cold soda water
• 1 (12 oz) bottle lager beer
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 tsp salt
• Pinch of safron
• Maldon Salt to taste
• Drizzle pomegranate molasses, for garnish
• Za’atar seasoning, for garnish

 

Method:

Make the Beef Tartare:

Dice the beef into a small dice and place in the fridge.

Mix all the remaining ingredients except the quail egg and parsley or microgreens. Add the beef and mix.

Garnish with a quail egg and parsley or microgreens.

 

Make the Onion Rings:

Heat enough oil for deep frying in a large heavy bottomed pot or Dutch oven to 375 F (190 C).

Make your batter by whisking flour, baking powder, salt, saffron, cold soda water, and beer together thoroughly. Slice onions about 1/2 inch thick and dip in batter.

Fry onions until they are golden brown. Garnish with Malden salt, pomegranate molasses and zaatar seasoning and serve with Beef Tartare.