This winter fattoush with tamarind-glazed short ribs is a striking dish built on contrast: warm and cold, rich and fresh, soft and crunchy. Slow-cooked beef short ribs meet a vibrant winter salad, sweet pears, toasted pistachios, and a sharp tamarind glaze, creating a plate that feels generous, comforting, and refined at the same time. Inspired by the cooking style of Selin Kiazim, this dish reimagines fattoush in a bold, seasonal way.
Why You’ll Love This Recipe
This recipe delivers restaurant-level flavor while remaining achievable at home. The beef becomes meltingly tender after slow roasting, then turns glossy and punchy once coated in tamarind glaze. The winter salad balances bitterness, sweetness, and freshness, while herbs and yoghurt lift the richness. It is ideal for a special dinner, yet flexible enough to prepare components ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef and glaze
4 beef short ribs, about 300 g each
1 teaspoon fine salt
4 tablespoons unsalted butter
5 tablespoons tamarind glaze
Winter fattoush salad
2 pears, halved and cored
80 g cavolo nero, stalks removed and leaves torn
2 tablespoons extra-virgin olive oil
½ cucumber, halved lengthwise, seeds removed, thinly sliced
8 breakfast radishes, finely sliced
4 spring onions, thinly sliced
¼ head radicchio, roughly chopped
8 leaves yellow chicory, roughly chopped
1 small handful flat-leaf parsley leaves
4 tablespoons fresh mint leaves
100 g croutons
5 tablespoons sumac dressing
Sea salt flakes to taste
To serve
4 tablespoons thick yoghurt
4 tablespoons parsley oil
4 tablespoons pistachios, toasted and roughly chopped
Sumac dressing
125 ml extra-virgin olive oil
1 garlic clove, finely grated
Juice of 1 lemon
1 tablespoon sumac
Parsley oil
25 g parsley leaves, roughly chopped
200 ml grapeseed oil
Tamarind glaze
150 g tamarind pulp
50 g dark brown sugar
2 tablespoons sherry vinegar
Croutons
100 g stale bread
2 tablespoons olive oil
½ teaspoon sea salt flakes
Directions
Preheat the oven to 190°C. Season the beef short ribs evenly with fine salt and place them in a roasting tin. Cover loosely with foil and roast for 3 to 4 hours, until the meat is very tender and pulls away from the bone easily. Remove from the oven and allow to cool slightly, then pull the meat into large chunks and discard the bones.
Prepare the tamarind glaze by placing the tamarind pulp, brown sugar, and sherry vinegar in a saucepan over medium-high heat. Simmer for 10 minutes, stirring occasionally, until thickened. Strain through a fine sieve while hot, pressing firmly to extract all the glaze. Set aside.
For the parsley oil, blanch the parsley in boiling water for 15 seconds, then transfer immediately to iced water. Squeeze very dry, then blend with the grapeseed oil until smooth. Cool and refrigerate until needed.
To make the sumac dressing, whisk together the olive oil, garlic, lemon juice, and sumac. Season lightly with salt and set aside.
Prepare the croutons by tossing the bread with olive oil and salt. Bake at 180°C for 15 to 20 minutes, turning once, until golden and crisp.
Bring a large pot of salted water to a boil. Add the cavolo nero and cook for 3 to 4 minutes until tender. Drain well and dress while warm with olive oil and a pinch of salt.
Heat a large frying pan over medium heat. Add 2 tablespoons of butter, the beef pieces, and the tamarind glaze. Cook gently until the meat is heated through and evenly coated with a glossy glaze. Keep warm.
In a separate ovenproof pan, melt the remaining butter and place the pears cut-side down. Cook for 1 minute until lightly browned, then transfer to the oven for 10 minutes until tender. Cool slightly and cut into large chunks.
In a large bowl, combine cucumber, radishes, spring onions, radicchio, chicory, cavolo nero, parsley, mint, croutons, and pears. Season with sea salt flakes and toss with the sumac dressing to taste.
To serve, spoon yoghurt onto each plate. Add a generous mound of salad, top with pieces of glazed short rib, drizzle with parsley oil, and finish with toasted pistachios.
Servings and timing
Serves 4 people
Preparation time: 45 minutes
Cooking time: 3 hours 30 minutes
Total time: approximately 4 hours 15 minutes
Variations
You can replace pears with roasted quince or apple for a slightly sharper sweetness. For a lighter version, reduce the amount of short rib and increase the salad base. The cavolo nero can be swapped with kale or Swiss chard. If pistachios are unavailable, toasted almonds or walnuts work well.
Storage/Reheating
Store leftover beef and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of water. Salad components should be stored separately and assembled fresh. Parsley oil and tamarind glaze keep well refrigerated for several weeks.
FAQs
Can I prepare this dish in advance?
Yes, the short ribs, glaze, parsley oil, and dressing can all be made ahead and stored separately.
What cut of beef works best if I cannot find short ribs?
Beef chuck or beef ribs with bone are good alternatives, though cooking time may vary.
Is this a traditional fattoush?
No, this is a modern winter interpretation inspired by fattoush rather than a classic version.
Can I cook the beef on a barbecue?
Yes, slow cooking over indirect heat adds a subtle smoky flavor and works beautifully.
How do I keep the salad from becoming soggy?
Dress the salad just before serving and keep wet ingredients separate until the last moment.
Can I make this dish without butter?
You can replace butter with olive oil, though the flavor will be slightly less rich.
Is the tamarind glaze very sour?
It is tangy but balanced by sugar and pairs well with rich meat.
What bread works best for croutons?
Sourdough, flatbread, or rustic white bread all work well.
Can I make this recipe dairy-free?
Yes, omit the yoghurt and butter and use olive oil instead.
What makes this dish suitable for winter?
The use of robust greens, slow-cooked beef, warm spices, and seasonal fruit makes it ideal for colder months.
Conclusion
Winter fattoush with tamarind-glazed short ribs is a bold, satisfying dish that celebrates contrast and balance. With tender beef, bright herbs, crunchy croutons, and a punchy glaze, it transforms simple ingredients into something memorable. Perfect for gatherings or a slow weekend cook, this recipe proves that winter salads can be just as exciting as summer ones.
This winter fattoush with tamarind-glazed short ribs combines slow-cooked, tender beef with a vibrant, crunchy winter salad. Rich tamarind glaze, sweet roasted pears, fresh herbs, and creamy yoghurt create a dish full of contrast—both comforting and refreshing.
Author:Sophia
Prep Time:45 minutes
Cook Time:3 hours 30 minutes
Total Time:4 hours 15 minutes
Yield:Serves 4
Category:Main Course
Method:Roasting
Cuisine:Middle Eastern-Inspired
Diet:Halal
Ingredients
4 beef short ribs (about 300 g each)
1 teaspoon fine salt
4 tablespoons unsalted butter
5 tablespoons tamarind glaze
2 pears, halved and cored
80 g cavolo nero, stalks removed and leaves torn
2 tablespoons extra-virgin olive oil
½ cucumber, halved lengthwise, seeds removed, thinly sliced
8 breakfast radishes, finely sliced
4 spring onions, thinly sliced
¼ head radicchio, roughly chopped
8 leaves yellow chicory, roughly chopped
1 small handful flat-leaf parsley leaves
4 tablespoons fresh mint leaves
100 g croutons
5 tablespoons sumac dressing
Sea salt flakes to taste
4 tablespoons thick yoghurt
4 tablespoons parsley oil
4 tablespoons pistachios, toasted and roughly chopped
Sumac dressing: 125 ml extra-virgin olive oil, 1 garlic clove (grated), juice of 1 lemon, 1 tablespoon sumac
Parsley oil: 25 g parsley leaves, 200 ml grapeseed oil
Tamarind glaze: 150 g tamarind pulp, 50 g dark brown sugar, 2 tablespoons sherry vinegar
Croutons: 100 g stale bread, 2 tablespoons olive oil, ½ teaspoon sea salt flakes
Instructions
Preheat oven to 190°C. Season short ribs with salt, place in roasting tin, cover with foil and roast for 3–4 hours until tender. Let cool slightly, then shred meat and discard bones.
For the tamarind glaze, simmer tamarind pulp, brown sugar, and sherry vinegar for 10 minutes. Strain through a fine sieve and set aside.
To make parsley oil, blanch parsley in boiling water for 15 seconds, transfer to ice water, dry thoroughly, and blend with grapeseed oil until smooth. Chill until ready to use.
For the sumac dressing, whisk olive oil, grated garlic, lemon juice, and sumac. Season with salt.
Make croutons by tossing bread with olive oil and salt, then baking at 180°C for 15–20 minutes until golden.
Blanch cavolo nero in salted boiling water for 3–4 minutes. Drain and dress with olive oil and a pinch of salt while warm.
In a frying pan, heat 2 tablespoons butter. Add shredded beef and tamarind glaze. Cook gently until glazed and warm. Keep warm.
In another pan, melt remaining butter and brown pear halves cut-side down for 1 minute. Transfer to oven for 10 minutes until tender, then cool and cut into chunks.
In a large bowl, combine cucumber, radishes, spring onions, radicchio, chicory, cavolo nero, parsley, mint, croutons, and pears. Season with sea salt and toss with sumac dressing.
To serve, spoon yoghurt onto each plate. Add a mound of salad, top with glazed short ribs, drizzle with parsley oil, and sprinkle with pistachios.
Notes
Replace pears with roasted apples or quince for a sharper flavor.
Use kale or Swiss chard instead of cavolo nero if preferred.
Toasted almonds or walnuts can be used instead of pistachios.
Make components ahead (beef, glaze, parsley oil, dressing) and store separately.
Assemble salad just before serving to maintain texture.
