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

This Ras el Hanout Beef Tartare and Za’atar Spiced Onion Rings recipe combines hand-diced beef tenderloin, Dijon mustard, ras el hanout, toasted pine nuts, Castelvetrano olives, chives, pomegranate molasses, and a quail egg with crispy beer-battered onion rings seasoned with za’atar. Featured on Bring on the Karbs, this recipe brings Erica and Josh Karbelnik’s playful bar-food energy to a bold, restaurant-style appetizer you can recreate at home.

The Inspiration

Ras el hanout is a fragrant spice blend commonly associated with North African cooking, especially Moroccan cuisine. Its exact composition varies, but it often includes warming spices such as cumin, coriander, cinnamon, turmeric, ginger, cardamom, cloves, paprika, and pepper.

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.

Serving Suggestions

Ras el Hanout Beef Tartare and Za’atar Spiced Onion Rings is best served as a bold appetizer, elevated bar snack, or shared starter for a dinner party, cocktail night, or special occasion meal. The tartare should be served cold and freshly mixed, while the onion rings should arrive hot, crisp, and fragrant with za’atar.

For a complete bar-food-inspired spread, serve this dish with fried halloumi, olives, pickles, crisp vegetables, warm pita, roasted nuts, or a bright herb salad. Drinks with acidity and freshness work especially well, including crisp lager, dry cider, sparkling water with lemon, Sauvignon Blanc, dry rosé, or a citrus-forward mocktail. If presenting this recipe for guests, place the tartare in the centre of the plate and stack the onion rings loosely around it so the dish feels generous, dramatic, and easy to share.

Final Thoughts

This Ras el Hanout Beef Tartare and Za’atar Spiced Onion Rings recipe is a standout example of elevated bar food with bold global flavour. The beef tartare combines tenderloin, Dijon mustard, ras el hanout, toasted pine nuts, Castelvetrano olives, chives, pomegranate molasses, and quail egg for a dish that is rich, aromatic, and beautifully balanced. The onion rings bring crunch and comfort, with a beer-and-soda-water batter finished with saffron, Maldon salt, za’atar, and pomegranate molasses.

For anyone searching for a beef tartare recipe, ras el hanout tartare, za’atar onion rings, beer-battered onion rings, or elevated bar food recipe, this dish offers a bold and satisfying option. It is ideal for adventurous home cooks who want to serve something restaurant-worthy while keeping the energy casual and fun.

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