Recipe Ideas for your Never Not Eating Spice Blends RSS



Sumac Pickled Onions

The Stuff: 1 tablespoon plus 1 teaspoon distilled white vinegar 1 medium-size red onion, thinly sliced lengthwise (about 2 cups) 2 teaspoons ground sumac The Method: Bring vinegar to a simmer in a small skillet over low. Remove from heat. Toss together onion slices, sumac, and hot vinegar in a medium bowl until well combined. Refrigerate in an airtight container up to 5 days.  

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Za’atar and Olive Focaccia Recipe

  The Stuff: 2¼ tsp (1 packet) active dry yeast 1 tsp sugar 1¾ cups warm water (105°-110°F) 5 cups (600 grams) bread flour + more as needed 2 tsp kosher salt, Diamond brand (use less if using table salt or Morton brand) 5 Tbsp extra virgin olive oil, divided + more as needed ½ cup pitted kalamata olives 1 Tbsp za’atar, or to taste Flakey salt, to taste   The Method: Dissolve the yeast with sugar in the warm water, and allow it to sit for 10 minutes, or until the mixture looks foamy and bubbly. If using a measuring cup instead of a scale, spoon flour into the measuring cup and then level it off with the back...

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Fennel and Grapefruit Salad with Baharat Dressing

  The Stuff: 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon date syrup or honey 2 teaspoons Never Not Eating Baharat 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 medium fennel bulbs, halved lengthwise, cored, and thinly sliced (about 5 cups) 3 scallions, very thinly sliced (about 1/2 cup) 1/4 cup roughly torn fresh mint leaves, plus more for garnish 1/2 cup Marcona almonds, coarsely chopped, plus more for garnish 2 Ruby Red grapefruits, peeled and segmented (about 2 cups) The Method: 1. In a small bowl, whisk together oil, vinegar, date syrup, baharat, salt, and pepper. 2. Place fennel, scallions, mint, and almonds in a large bowl. Drizzle vinaigrette over fennel mixture,...

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Arayes - Meat Stuffed Pitas

You can find these all over Israel now, thanks to M25 Restaurant, but they became popular in the Arab markets in the Galilee. Ideally you want to grill these, if you can, but here is a version using your oven. The Stuff: 2 medium sized onions, roughly chopped 1 bunch parsley 4 cloves garlic 4 lb. ground lamb, or a mix of 2/3 lamb and 1/3 beef 4 tablespoons tomato paste 3 tablespoons pomegranate molasses 3 teaspoons Never Not Eating Baharat spice blend 1 teaspoon Never Not Eating Chraime spice bend 1 tablespoon canola oil 1 teaspoon salt Pine nuts, toasted (optional) 6 pita, cut into quarters Olive oil, to brush the pita Green onion and pickled peppers, for serving Tahini...

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Parsley Sauce with Sumac S&P

The Stuff: 1 cup packed flat-leaf parsley 3 tablespoons capers, drained 2 anchovies in oil, drained 3 garlic cloves, coarsely chopped ½ teaspoon Never Not Eating Sumac S&P ½ teaspoon fresh ground black pepper ½ cup of your favourite oil   The Method: Put all of the ingredients in a blender, and puree until smooth and bright green Taste for seasoning, and adjust to your taste Keep in the fridge in a sealed container

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