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...
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...
