September 2, 2021
Beef Tartare On Toast With Labneh
“We’re a bakery, so we wanted to do a lot of things on toast. This is an untraditional tartare that reflects my Middle Eastern background. The labneh — a super acidic type of yogurt — balances out the Aleppo pepper,” says Emmer owner Philip Haddad.
Yield: Serves 4 to 6
- In small bowl, combine 1⁄2 cup of slivered shallot or red onions, 1⁄2 cup of red wine vinegar, 1 tbsp of salt and 1⁄2 tbsp of sugar, and let sit for 1 hour.
Make Garlic Confit
- In small pot, add 2 peeled heads of garlic and 1⁄2 cup of olive oil. Cook on low heat until garlic is lightly brown and soft, approximately 12 to 15 minutes. You can store in fridge for several weeks.
Prepare Toast & Tartare
- Lightly butter both sides of bread and fry in pan over medium heat, until lightly browned on both sides. Reserve.
- In mixing bowl, mix chopped beef, chives, Pickled Shallots, Confit Garlic with oil, pepper, Aleppo pepper and salt. Mix and adjust salt, as needed.
- Spread 1 tbsp of labneh over each toast. Divide tartare evenly over toasts. Garnish with extra chives and pine nuts.