The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the za'atar and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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