The Method:
Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections.
Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let stand until cheese is warm and softened but not melted, about 2 minutes. Serve relish over chicken and freekeh. Garnish with parsley, if desired.
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Homemade Tahini
The stuff:
The method:
The method:
Leftovers will keep in an airtight container in the fridge for up to 3 days.
]]>The Stuff:
For the tahini sauce:
Salad vegetables:
For serving:
The Method:
Black garlic tahini
Sumac onions
Za’atar chicken
The method:
https://www.foodandwine.com/zaatar-chicken-recipe-7969259
]]>The stuff:
- 8 ounces (about 225 grams) spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons Never Not Eating Za’atar
- 1 cup labneh (strained yogurt)
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
The method:
1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Make the za’atar sauce: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. Stir in your Never Not Eating Za’atar sand cook for another minute to release its flavours.
3. Combine the labneh: In a separate bowl, whisk together the labneh, lemon zest, and lemon juice until smooth and creamy. Season with salt and pepper to taste.
4. Mix it all together: In a large mixing bowl, combine the cooked spaghetti, za’atar sauce, and labneh mixture. Toss everything together until the pasta is well coated with the creamy sauce and za’atar seasoning.
5. Serve and garnish: Divide the za’atar and labneh spaghetti among serving plates. If desired, garnish with chopped fresh parsley for a pop of colour and extra flavour.
6. Serve immediately and enjoy!
This dish is both creamy and tangy, with the unique and aromatic flavors of za’atar. It’s a delightful fusion of Middle Eastern and Italian cuisines and makes for a great meal on its own or as a side dish. You can also customize it by adding grilled chicken, roasted vegetables, or extra herbs to suit your taste preferences.
(Adapted from NYT Cooking)
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The Method:
The Method:
1 cup lightly packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one)
2 teaspoons kosher salt, plus more to season
1 teaspoon freshly ground black pepper, plus more to season
1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact
Vegetable oil, for brushing grill
In a large bowl, mix yogurt, cilantro, lemon juice, garlic, Never Not Eating Chraime, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.
Set up a gas grill for indirect grilling, then oil grate and heat to medium-high (400°F).
Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste.
Set chicken skin-side up on grate over indirect heat. Close grill and cook, turning once, until chicken is browned and nearly cooked through, about 25 minutes. Use a spray bottle filled with water to stop flare-ups.
Reduce grill heat to moderately low. Flip chicken and grill over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in inner thighs registers 160°F, about 15 minutes more. Transfer chicken to a carving board and let rest for 10 minutes before carving.
Sauce
½ cup plain whole-milk strained Greek-style yogurt
2 tablespoons tahini
1 tablespoon fresh lemon juice (from 1 lemon)
1 garlic clove, grated (about 1/2 teaspoon)
1 teaspoon Never Not Eating Chraime
¼ teaspoon kosher salt
Lamb Patties
1 ½ pounds ground lamb
¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note)
2 tablespoons Never Not Eating Za'atar
1 teaspoon kosher salt
2 garlic cloves, grated (about 1 teaspoon)
½ teaspoon black pepper
2 tablespoons pomegranate molasses
Salad
4 cups torn romaine lettuce leaves (from 1 head lettuce)
1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers)
⅓ cup thinly sliced red onion
1 ½ tablespoons extra-virgin olive oil
1 Never Not Eating Sumac S&P
The Method:
Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside.
Preheat grill to medium-high (400°F to 450°F). Place lamb in a large bowl. Add pine nuts, Never not Eating Za'atar, salt, garlic, and pepper; mix with your hands until well combined. Divide mixture evenly into 8 (31/2-ounce) portions; shape each portion into a 1/2-inch-thick patty. Arrange patties on oiled grates; grill, covered, until well marked and a thermometer inserted in thickest portion of meat registers 125°F, 3 to 4 minutes per side, brushing patties evenly with pomegranate molasses during final 1 to 2 minutes of grill time. Transfer cooked patties to a large platter.
Toss together lettuce, cucumbers, and onion in a medium bowl until combined. Drizzle with oil, and sprinkle with Never Not Eating Sumac S&P; toss gently to coat. Serve salad with lamb patties and sauce.
1 tablespoon Never Not Eating Za'atar
The Method:
Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.
Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce.
Cut 8 tablespoons unsalted butter into a few pieces and place in a large skillet. Melt over medium heat. Add 1 tablespoon Never Not Eating Za'atar and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a wooden spoon, until the butter has a nutty, fragrant aroma and is a toasty-brown colour, 2 to 3 minutes. Remove the pan from the heat. Carefully squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons) into the pan (it will spatter). Add 1 teaspoon kosher salt and stir to combine.
When the pasta is ready, reserve 2 cups of the cooking water. Drain the pasta.
Pour the reserved pasta water into the sauce and bring to a simmer over medium-high heat. Simmer, scraping up any browned bits at the bottom of the pan with a wooden spoon, until the liquid reduces by half, about 3 minutes. Add the pasta and toss continuously until the sauce thickens a bit more and coats the pasta, and the pasta is al dente, about 1 minute more.
Remove the pan from the heat. Add the herbs and half of the Parmesan and toss to combine. Serve garnished with the remaining Parmesan and a generous sprinkle of za’atar.
(From Kitchn)
The Method:
The Method:
The Method:
Sauce
Lamb Patties
The Method:
Make the sauce:
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The Stuff:
The Method:
The Method:
Yogurt-Garlic Sauce
Turkey Kebabs
The Method:
Make the parsley, lemon and walnut sauce
Make the yogurt-garlic sauce
make the kebabs
Directions
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Lemon-Garlic Tahini Sauce
Chicken and Mushroom Kebabs
The Method
Make the tahini sauce
Make the kebabs
The Method:
The Method:
The Stuff:
Yogurt Spread:
1 cup Greek yogurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 teaspoon Never Not Eating Chraime
2 ½ tablespoons finely chopped fresh dill, or to taste
Urfa Biber Butter:
½ stick unsalted butter
1 tablespoon Urfa Biber chilli or Aleppo chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
Za'atar Oil:
1 tablespoon chopped fresh parsley
1 tablespoon Never Not Eating Za'atar
2 tablespoons olive oil
1 pinch salt
Poached Eggs:
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt
The Method:
Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and Never Not Eating Chraime. Add dill and mix thoroughly. Set aside at room temperature.
Make Ufra Biber butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chilli, paprika, and cumin. Stir until colour is uniform. Turn off heat and let spices infuse.
Make Za'atar oil: Grind parsley and Never Not Eating Za'atar together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.
The Method:
The Method:
The Method:
Marinate the chicken:
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The Method:
1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water
2 tablespoons distilled white vinegar
2 quarts canola or peanut oil
Kosher salt
The Method:
Drain potatoes. In a large saucepan, combine vinegar and 2 quarts water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get even drying.
Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C). Add 1/3 of potato slices and cook, stirring and flipping constantly with a wire mesh spider or slotted spoon until potatoes release no more bubbles, 10-20 minutes. Transfer chips to a large bowl lined with paper towels, sprinkle with salt and Never Not Eating Za'atar, and toss to coat (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
Transfer seasoned chips to a serving bowl and repeat step 2 with remaining 2 batches of chips. Serve immediately or allow to cool completely before transferring to zipper-lock bag.
Note: It's important that the chips are seasoned and flavored as soon as they come out of the oil while they're still hot and glistening.
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