Recipe Ideas for your Never Not Eating Spice Blends

7 Spice Lamb Kebabs
When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests. The stuff: 1 large white onion, peeled, plus more sliced onion, for serving        2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt 2... Read more...
Baharat Beef Puff Pastry Roll
Are you looking to impress your guests with a flavorful and savory appetizer? Look no further than the Baharat Beef Puff Pastry Roll. This Middle Eastern-inspired dish is a perfect blend of spices, meat, and flaky pastry that will leave everyone coming back for more. The stuff:  About 12 ounces of puff pastry thawed Flour for sprinkling 1 egg Never Not Eating Sumac S&P, for sprinkling Olive oil 1 medium onion sliced 2 teaspoon Silan Date Syrup Salt to taste 1 pound ground beef 1 1/8 teaspoon kosher salt 1 tablespoon Never Not Eating Baharat 1 teaspoon garlic powder 1 cup 100% sesame tahini 3/4 cup water 1/4 cup lemon... Read more...
Grilled Spiced Cauliflower Recipe
The stuff: 2 tbs Never Not Eating spice of your choice  1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoons finely chopped fresh cilantro or parsley leaves (or both) and tender stems The method: Generously brush the cauliflower all over with olive oil and season evenly with the spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of... Read more...
Chicken Lule Kebab
 The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing   Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding... Read more...
Baharat Lamb Kebabs
 The Stuff: 2 lbs. boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded 6 tablespoons olive oil, divided, plus more for grill grates 4 tablespoons Never Not Eating Baharat, divided 2 teaspoons kosher salt, divided 1 medium-size white onion, peeled and root end trimmed 1 medium-size red bell pepper, cut into 1-inch pieces 1 medium-size yellow bell pepper, cut into 1-inch pieces 1 medium-size green bell pepper, cut into 1-inch pieces 6 small white mushrooms, halved lengthwise 15 large grape tomatoes (about 10 ounces) 3 Lebanese-style pita rounds The Method: Pat lamb dry using paper towels, and place in... Read more...
Grilled Baharat Chicken with Yogurt Garlic Marinade
The Stuff: 1/2 cup plain yogurt 1 tablespoon lemon juice 1/2 cup chopped fresh parsley 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 2 ½ teaspoons Never Not Eating Baharat or Lebanese 7 Spice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts The Method: Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, parsley, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight. Grill the chicken:... Read more...
Iraqi Baharat Makluba
The Stuff: 2 cups basmati rice, rinsed 3 times in water, until it runs clear 1 teaspoon salt 4 cups boiled water 3 tablespoons olive oil 1 large sweet onion, sliced into circles 1 teaspoon turmeric 1 teaspoon Never Not Eating Baharat 1 teaspoon salt 5 tablespoons olive oil The Method: Rice: In a pot on medium heat, put the olive oil, drained basmati rice, and salt and mix. Add 4 cups of boiling water and cover with a lid. Cook on low heat for 15 minutes. Makluba: In a... Read more...
Chicken Ktzitzot
The Stuff:  1 tablespoon extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 tablespoon Never Not Eating Baharat ½ teaspoon kosher salt 1½ pounds ground chicken ¼ cup chopped fresh parsley Cooking spray 1⁄3 cup raw 100% tahini 1⁄3 cup freshly squeezed lemon juice The Method: Preheat the oven to 425°F. Line a baking sheet with baking paper. Heat a medium sauté pan over medium-high heat. Add oil and sauté onions until just beginning to brown, about 3 minutes. Add garlic, baharat, and salt. Cook until... Read more...
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.... Read more...
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 1 teaspoon Never Not Eating Chraime 1 tablespoon canola... Read more...
Quick and Easy Baharat Shrimp and Veg BBQ Basket
The stuff: 1 lb raw, medium or large peeled and deveined shrimp  1 bunch asparagus, ends trimmed, cut into 2” pieces 1 bunch spring onions, ends trimmed, quartered, 2” long (include some greens) 2 large yellow bell peppers, deveined, sliced lengthwise into 1” wide strips 3/4 lb sugar snap or snow peas, strings removed 1/2 head cauliflower, cut into 2” florets 1/4 cup olive oil, the good stuff 2 heaping tablespoons Never Not Eating Baharat Spice Grated zest of 1 lemon Kosher or flaked sea salt Freshly ground pepper  ... Read more...
Beef Brisket
The Stuff: 4 tablespoons Never Not Eating Baharat 2 tablespoon Never Not Eating Chraime 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons dry mustard 3 tablespoons grapeseed oil 2 teaspoons flour 4 lbs trimmed beef brisket 1 ½ cups beef stock 6 medium onions, thick sliced 4 tablespoons tomato paste The Method: Preheat the oven to 350 °F. Combine dry rub ingredients in a bowl and set aside. Heat a dutch oven or roasting pan with a lid that... Read more...