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 just fragrant, about 30 seconds. Place ground chicken in a medium bowl. Add parsley, onions, and garlic and mix to combine. Divide mixture into 12 equal portions. Roll a portion...
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,...
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 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 sauce, for dipping The...
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 The Method: Place all the prepared veg in a bowl large enough to toss them all. Add Baharat Spice and olive oil. Mix thoroughly. Get your (washed) hands in there,...
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 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 each,...
