Recipe Ideas for your Never Not Eating Spice Blends

Honey Butter Chraime Cashews
Honey Butter Chraime Cashews
The stuff: 8 ounces Raw cashews (about 1 ½ cups) 2 tablespoons honey 1 tablespoon butter ½ teaspoon Never Not Eating Chraime ½ teaspoon salt The method: Preheat oven to 300°F Line a baking sheet with parchment paper Heat honey... Read more...
Creamy Za’atar Dip Two Ways
The stuff: ½ cup whole milk plain Greek yogurt  ¼ cup olive oil  1 tsp Never Not Eating Za'atar  ½ tsp sea salt  ½ tsp pepper  ½ tsp minced garlic  ½ lemon, juiced (and zest for topping)  Optional: small handful of chopped dill or other fresh herb  Optional: mix in some Never Not Eating Chraime for some heat The method: Add yogurt, olive oil, spices, garlic, lemon juice and optional herbs to a small bowl. Whisk well until smooth. Drizzle with more olive oil, and top with spices and herbs.... Read more...
Chraime Ranch Dressing Recipe
The stuff: 1/3 cup (80g) crème fraîche 1/2 cup (110g) buttermilk 2 tablespoons (8g) chopped, fresh dill 2 tablespoons (8g) chopped, fresh chives 1/2 teaspoon garlic powder 1/8 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 1 tablespoon Never Not Eating Chraime 2 tablespoons olive oil The method: In a small bowl, mix together the Never Not Eating Chraime with the olive oil. In a medium bowl, whisk together the crème fraîche, buttermilk, dill, chives, garlic powder, black pepper, and salt. Add the chraime olive oil mixture and stir... Read more...
Chraime Salmon Bites
Chraime Salmon Bites are a delectable treat that combines the rich flavours of salmon with a spicy and tangy chraime sauce. These bite-sized morsels are perfect for serving as appetizers at parties or as a flavourful snack any time of day. The stuff: 3 tablespoons Never Not Eating Chraime 1 tablespoon cumin 2 teaspoons garlic powder ¼ cup tomato paste ½ - ¾ cup water 3 tablespoons honey 2 tablespoons sugar 1 pound salmon, trimmed and cubed Cilantro Lemon juice The method: In a medium saucepan over medium heat add spices and tomato paste, stir well, then gradually add water while gently mixing until... Read more...
Chraime Shakshuka Jam
The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until the tomato mixture is mostly dry and flavours are concentrated, 13 to... Read more...
Feta Lemon Relish
1 lemon, preferably seedless 1/4 cup extra-virgin olive oil 1/4 to 3/8 teaspoon Never Not Eating Chraime 1 large garlic clove, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon Never Not Eating Za’atar 3 ounces firm, dry feta cheese, crumbled  Zest lemon to equal 1/2 teaspoon zest. Peel the lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections. Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is... Read more...
Hummus Tahina
The stuff: 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups of water 1-1 ½ cups tahini paste* 4-6 tbs fresh lemon juice 4 cloves garlic 6+ tbs ice water Salt Extra Virgin Cold Pressed Olive Oil Never Not Eating Za’atar Never Not Eating Chraime The method: Soak chickpeas in water, overnight. Drain and place in a saucepan on medium heat, adding the baking soda. Cook, stirring constantly, for 5 minutes. Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any foam... 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...
Chraime Rib Rub
The stuff: ½ cup brown sugar ¼ cup kosher salt 1 tablespoon black pepper 2 tablespoons garlic powder 1 tablespoon onion powder 4 tablespoons Never Not Eating Chraime The method: Add all of the ingredients to a bowl and mix until combined. Store in an airtight container.  Read more...
Za'atar Burgers with Spicy Aioli
The stuff: 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar seasoning Optional: lettuce tomatoes, red onion, etc.  1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1 tablespoon Never Not Eating Chraime Salt and pepper to taste The method: To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice, and Never Not Eating Chraime together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the... Read more...
Yogurt-Marinated Grilled Chicken
  The Stuff: 1 cup full-fat plain Greek yogurt 1 cup lightly packed cilantro, finely chopped 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one) 2 teaspoons kosher salt, plus more to season 1 teaspoon freshly ground black pepper, plus more to season 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact Vegetable oil, for brushing the grill The Method: In a large... Read more...
Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce
Are you ready to elevate your next gathering with a mouthwatering dish that will leave your guests craving for more? Look no further than these Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce. This recipe is a flavour explosion that will take your taste buds on a culinary journey like never before. The stuff: ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) 1 teaspoon Never Not Eating Chraime ¼ teaspoon kosher salt 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup... Read more...
Chraime-Spiced Grilled Corn
Grilled corn is a classic summer dish that can be taken to the next level with the addition of Chraime spice. This unique blend of North African spices adds a flavorful kick to the sweet and smoky corn, creating a dish that is sure to impress your guests at your next barbecue. The Stuff: 8 tablespoons (1stick) salted butter 8 ears of fresh corn, husks removed 1 tablespoon Never Not Eating Chraime   1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro 8 limes The Method: Preheat your grill to high, making sure the temperature reaches... Read more...
Chraime-Spiced Salmon with Israeli Couscous
The Stuff: 1 cup Israeli couscous Kosher salt and Pepper, to taste 1/2 cup plus 1 tablespoon chopped chives 1/2 cup chopped parsley 2 1/2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 pound salmon fillet in 1 piece, cut from the tail end 2 tablespoons Never Not Eating Chraime 1 tablespoon honey The Method: Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let... Read more...
Turkey Kibbe Kebabs with Two Sauces
The Stuff: 2 lemons 3/4 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped fresh mint 1/3 cup coarsely chopped walnuts 1 garlic clove, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper Pinch of Never Not Eating Chraime Yogurt-Garlic Sauce 2 cups plain low-fat Greek yogurt 1/2 cup water 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1/4 teaspoon kosher salt Turkey Kebabs 1 pound ground turkey, dark meat 2 tablespoons extra-virgin olive oil, plus... 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...
Shawarma Chicken and Mushroom Kebabs
The Stuff: Lemon-Garlic Tahini Sauce 1 cup tahini 2 teaspoons grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon) 1 teaspoon grated garlic (from 2 small garlic cloves) 3/4 teaspoon kosher salt 1/4 teaspoon Never Not Eating Chraime 3/4 cup to 1 cup warm water, as needed Chicken and Mushroom Kebabs 2 pounds boneless, skinless chicken thighs 1/2 cup plus 2 tablespoons olive oil, divided 11 medium garlic cloves 1/4 cup fresh lemon juice 2 tablespoons tomato paste 1 1/2 tablespoons toasted cumin seeds 3 tablespoons Never Not Eating Shawarma 1/2 medium-sized red onion 1 pound fresh... Read more...
Çilbir - Turkish Eggs
  The Stuff: Yogurt Spread: 1 cup Greek yogurt, at room temperature 1 clove garlic ½ teaspoon freshly ground black pepper ¼ teaspoon salt, or to taste (Optional) 1 teaspoon Never Not Eating Chraime 2 ½ tablespoons finely chopped fresh dill, or to taste Urfa Biber Butter: ½ stick unsalted butter 1 tablespoon Urfa Biber chilli or Aleppo chilli flakes ½ teaspoon smoked paprika ¼ teaspoon ground cumin Za'atar Oil: 1 tablespoon chopped fresh parsley 1 tablespoon Never Not Eating Za'atar 2 tablespoons olive oil 1 pinch salt  Poached Eggs: 1 tablespoon white vinegar, or as needed 4 large eggs 1 pinch sea salt The Method: Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and... Read more...
Devilled Chraime Egg Salad
 The Stuff: 12 large eggs 1/4 cup chopped green onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon cider, white wine, or sherry vinegar 1 tablespoon Never Not Eating Chraime 1/4 teaspoon Tabasco or other hot sauce (more or less to taste) 1/2 teaspoon paprika (more or less to taste) 1/2 teaspoon freshly ground black pepper (more or less to taste) 1/4 teaspoon kosher salt (more to taste) The Method:  The easiest way to make hard-boiled eggs that are... Read more...
Chraime Burger Sauce
The Stuff: 1 cup mayonnaise 2 tablespoon ketchup 2 tablespoons yellow mustard 8 slices kosher dill pickle 1 tablespoon Never Not Eating Chraime Splash of white vinegar or pickle juice  The Method: Combine all ingredients in a countertop blender jar or food processor, and blend on high until smooth, scraping down sides of blender with rubber spatula as necessary Blend for 30 seconds to 1 minute Transfer sauce to an airtight container and refrigerate until ready to use Read more...
Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit
Are you ready to tantalize your taste buds with a dish that's as quirky as it is delicious? Look no further than this Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit recipe! It's a mouthful to say, but trust us, it's worth every syllable. This will become a feature at your holiday meals.  The stuff: 2 cups  dried apricots 2 cups medjool dates, pitted 4 Tbsp Never Not Eating Za’atar 3 Tbsp extra virgin olive oil 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on) ½... Read more...
Chraime Roasted Eggplant
  This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration:  https://www.instagram.com/christineanneflynn/ The stuff: 1 large eggplant 1/4 cup olive oil + more for serving 2 tbs Never Not Eating Chraime 1 tsp salt Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really) The method: Preheat the oven to 425 Peel and score the eggplant, and brine for 20 min in salt water Rub eggplant with 1/4 cup oil, 2 tbs Never Not Eating Chraime... Read more...
Moroccan Chraime Fish Balls
Are you ready to tantalize your taste buds with a burst of exotic flavours? Look no further than Moroccan Chraime Fish Balls! These delectable morsels are a true culinary delight that will transport you to the bustling markets of Morocco with every bite.  The Stuff:  For the fish balls: 350g fish, finely diced (cod or red snapper preferred) 1 medium onion, finely diced 1 egg 3 tablespoons olive oil Handful of chopped cilantro Handful of chopped parsley 1 tablespoon Never Not Eating Chraime 1 teaspoon salt 2 tablespoons bread crumbs Pinch... Read more...
Grilled Za'atar Burger with Chraime Aioli
Are you ready to elevate your burger game to a whole new level? Imagine sinking your teeth into a juicy, flavorful Grilled Za'atar Burger with Chraime Aioli. This Middle Eastern-inspired creation will tantalize your taste buds and leave you craving for more. The stuff: 1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef... Read more...
Sweet and Spicy Chraime Bacon
The Stuff: 1 1/2 tablespoons packed brown sugar Rounded teaspoon Never Not Eating Chraime Rounded 1/4 teaspoon black pepper 1 lb thick-cut bacon (12 slices) The Method: Preheat oven to 350°F. Stir together brown sugar, Never Not Eating Chraime, and black pepper in a small bowl. Arrange bacon slices in a layer on a large broiler pan or sheet pan with a rack, and bake in the middle of the oven for 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown,... Read more...
Pomegranate Molasses-Roasted Skillet Chicken with Za'atar and Chraime
The Stuff: 4 whole chicken legs (2 1/2 to 3 pounds total) 1 1/2 teaspoons kosher salt, divided, plus more as needed 3/4 teaspoon freshly ground black pepper, divided 5 large cloves garlic 2 medium red or yellow onions 1 pound small yellow potatoes 1/3 cup pomegranate molasses 2 tablespoons olive oil, plus more as needed 1 tablespoon +/- Never Not Eating Za'atar 1 teaspoon Never Not Eating Chraime Flaky salt, for serving The Method: Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season liberally with... Read more...
Never Not Eating Roasted Tomato Pie
  The stuff:  1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for the work surface 1 teaspoon kosher salt 2 teaspoons Never Not Eating Shawarma Spice 1 teaspoon Never Not Eating Chraime Spice 1/2 teaspoon black pepper 1/2 cup cold unsalted butter (4 ounces), cubed 4 to 5 tablespoons ice water 2 tablespoons canola oil 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups) 2 teaspoons Never Not Eating Sumac S&P 1/2 teaspoon Never Not Eating Chraime Spice 1 tablespoon pomegranate molasses 2 pounds... 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...
Tahini Lime Chraime Dressing
The stuff: ½ cup tahini, well stirred 4 tablespoons olive oil 2 teaspoons Never Not Eating Chraime 1 teaspoon salt Juice of 3 limes 4 teaspoons apple cider vinegar 2 garlic cloves, crushed (optional) ¼ cup water, to thin out the dressing The method: Place the tahini, olive oil, salt, pepper and apple cider vinegar in a small bowl or a jar. Juice the lime and add the juice. If you're going to use the garlic, crush (or finely chop) the clove and whack this in too. Whisk the ingredients... Read more...
Za’atar Chicken With Cauliflower and Chickpeas
The Stuff: 1 whole chicken (note: you can also use a cut-up chicken) 1 small head cauliflower, cut into small florets 1 lemon, cut into slices 4 garlic cloves, left whole with skin on 2 1/2 Tbsp Never Not Eating Za’atar Salt and pepper 1 tsp of Never Not Eating Chraime Olive oil 1 15 oz can chickpeas, drained and rinsed The Method: Preheat oven to 425 degrees. Cut the whole chicken down the middle of the breasts and flatten slightly. Place on top of foil lined sheet pan. Cover... Read more...
Moroccan Fish Balls
Have you ever tried Moroccan fish balls? These delectable treats are a popular dish in Moroccan cuisine, known for their unique blend of flavours and aromatic spices.  The stuff:   For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chilli, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P... Read more...
Tahini-Rubbed Chicken With Chickpeas & Dates
  Looking to spice up your dinner routine with a dish that's as unique as you are? Say hello to Tahini-Rubbed Chicken With Chickpeas & Dates! This recipe is a flavour explosion in your mouth, guaranteed to impress even the pickiest of eaters. Let's dive into the delicious details! The stuff: 2 tablespoons tahini, well stirred 2 tablespoons olive oil 2 teaspoons honey 2 tablespoons Never Not Eating Shawarma  2 pounds bone-in, skin-on chicken leg quarters or thighs Kosher salt plus freshly ground black pepper, to taste 1 tablespoon honey 3 tablespoons hot water (either from tap or heated) 1 large lemon, very... 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...
Mejadra
Mejadra, also known as Mujaddara, is a traditional Middle Eastern dish that combines lentils, rice, and caramelized onions. This flavorful and nutritious dish has been enjoyed for centuries and continues to be a popular choice for those seeking a hearty and satisfying meal. 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... Read more...
Whole Roasted Cauliflower
Whole roasted cauliflower is a delicious and nutritious dish that can be a show-stopping centrepiece for any meal. If you're looking to impress your guests or simply want to try something new, whole roasted cauliflower is the way to go. In this guide, we will explore the benefits of this dish and provide you with tips on how to make the perfect whole roasted cauliflower. The stuff: 1 head of cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full-fat Greek yogurt 1 lime, zested and juiced 4 tablespoons... Read more...
Matbucha
Matbucha is a popular North African and Middle Eastern dish made from tomatoes, roasted bell peppers, and a mix of spices. This flavorful condiment is not only delicious but also offers a range of health benefits that make it a great addition to your diet. The stuff: 6 ripe plum tomatoes 1 red pepper, chopped into ¼ inch pieces 1 chipotle pepper, chopped 5 garlic cloves, finely chopped ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1 teaspoon Never Not Eating Chraime The method: Place... Read more...
Shakshuka
You know it, you love it. Transform your peak summer tomatoes into the most dreamy brunch and impress your guests. The stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins:... Read more...
Green Shakshuka
A delicious variation on the classic for when you need to switch things up. The stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime and coarsely chopped parsley for serving... Read more...
Russian-ish Dressing
  Add a zing to classic Russian dressing with the taste of North Africa and our Never Not Eating Chraime. The stuff: 2 tablespoons mayonnaise  1 tablespoon ketchup ¼ teaspoon onion powder ¼ teaspoon Never Not Eating Chraime Spice Dash of Worcestershire sauce Dash of hot sauce Pinch dried parsley The method: Add ingredients to a bowl and whisk well. Read more...