The Stuff: 4 tablespoons Never Not Eating Baharat or Chraime 2 tablespoons chili powder 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 will snugly fit your brisket, over medium high and when smoking add the grapeseed oil. Dust your brisket with the flour and sear on both sides for 5-7 minutes...
The Stuff: 3 cups long grain (basmati or other) rice, rinsed until the water runs clear ¼ cup grapeseed oil 1 large onion, chopped 1 cup each parsley, dill and cilantro, chopped finely 1 teaspoon salt 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat ½ teaspoon turmeric Salt and pepper, to taste The Method: In a heavy saucepan heat the oil and sauté the onion until golden, and then add the herbs and spices then cover with 4 ½ cups of boiling water. Bring to a boil and then lower to a simmer and cook for 10 minutes. Taste and adjust seasoning as needed. Add the rice and cook over a medium heat until the liquid has been...
The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...
The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...
The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating blends for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. Optional: If you want to make labneh balls roll the labneh into...
