Harissa-spiced Australian Lamb Tartare, Diva Cucumber, Labneh, and Pistachio

In a blender, pure rose harissa with olive oil. Strain mixture through a chinois. In a bowl, combine lamb, 1 tablespoon harissa oil, and salt to taste. Cover and refrigerate.

In a bowl, aggressively season cucumbers with salt, to draw out the moisture, and refrigerate. In a separate bowl, whisk together labneh, garlic, lemon zest and juice, and oil. Season with salt and pepper. Rinse cucumbers in cold water and dry on paper towels or with a salad spinner. Combine cucumbers and labneh mixture, and season. Cover and refrigerate.

In a mortar and pestle, combine coriander, cumin, and black peppercorns. Grind spices into a coarse powder, add pistachios, and grind to a coarse consistency. Mix in sesame seeds and salt. Store in an airtight container.

In a mortar and pestle, pulverize pistachios until they begin to make a paste. Continue to mash while slowly streaming in pistachio oil until you have a slightly loose tahini. Season with salt.

In a stand mixer fitted with a whisk, combine water, yeast, and sugar, and whisk to dissolve; rest 5 minutes. Add eggs and olive oil, whisk to combine. In a separate bowl, whisk together remaining ingredients, and add to mixing bowl. Switch out whisk with a dough hook and mix on low speed 5 minutes. The dough should be completely smooth and pull away from the sides of the bowl. Transfer dough to lightly floured surface. Knead 5 minutes. Return dough to bowl, cover with plastic wrap, and proof overnight. Punch down dough to release the carbon dioxide. Divide into 6 portions. On a lightly oiled surface, knead each portion to form 6 smooth balls. Proof dough at room temperature until doubled in size. Prepare and heat grill over medium flame. On a lightly oiled surface, flatten dough balls with a rolling pin until -inch thick. Grill flattened dough 1 minute, rotate 45 degrees, and grill 1 minute more. Flip flatbread and continue to grill 1 minute, rotate, and grill 1 additional minute. Cool on wire rack.

Place a spoonful of Diva Cucumbers in the bottom of a serving bowl. Top with Australian Lamb Tartare. Drizzle tartare with Pistachio Tahini. Sprinkle with Pistachio Dukkah. Garnish with herbs and serve with Grilled sesame Flatbread.