"Make sure you buy the beef on the day you intend to make this dish - it must be impeccably fresh and really good quality," says Hafner. "The Middle Eastern flavours here are inspired by Yotam Ottolenghi's book Jerusalem, which I'm loving at the moment." Baharat is an Arabic spice blend of mainly pepper, cumin, coriander, clove, cardamom, cinnamon and nutmeg.
- 250 gm beef eye fillet, finely chopped by hand
- 1/3 tsp ground allspice
- ½ tsp each ground cinnamon and finely ground white pepper
- 10 fine gratings of nutmeg
- ½ Spanish onion, finely chopped
- ½ red birdseye chilli, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 cup (loosely packed) flat-leaf parsley, torn
- ½ cup (loosely packed) mint leaves, torn
- Juice of 1 lemon, or to taste
- 1 tsp white vinegar, or to taste
- 1 tsp sumac, or to taste
- 200 gm hummus
- To serve: toasted pine nuts and crusty baguette or toasted pita bread
- 1Mix beef, spices and 1 tsp sea salt flakes in a bowl and refrigerate for flavours to combine (15 minutes). Add onion, chilli and olive oil, and check seasoning, adding more salt if necessary.
- 2Just before serving, mix parsley, mint, lemon juice, vinegar, sumac and a pinch of salt in a bowl.
- 3Spread hummus on a platter or two, top with beef mixture, pressing to form a neat shape, then top with parsley mixture and pine nuts and serve with crusty baguette or warm toasted pita bread.
Drink Suggestion: Coedo Kyara India Pale Ale. Drink suggestion by James Broadway