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 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with 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 the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....
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 attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
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 a large bowl. Add 3 tablespoons oil, 3 tablespoons Baharat, and 1 teaspoon salt to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours...
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 from 2 hours to overnight. Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the...
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 boiling water and cover with a lid. Cook on low heat for 15 minutes. Makluba: In a wide pot on medium heat, pour the olive oil, Never Not Eating Baharat, turmeric and salt. Place the onion circles in one layer on top of the oil. Sauté the onion...
