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Recipe Ideas for your Never Not Eating Spice Blends — Chraime RSS



Beef Brisket

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...

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Lamb Arayes

The Stuff: 2 medium sized onions, finely chopped 1 cup parsley, chopped 1 lb. 6 ounces ground lamb, or a mix of 2/3 lamb and 1/3 beef 2 tablespoons tomato paste 1 ½ tablespoons pomegranate molasses 1 tablespoon Never Not Eating Baharat or Lebanese 7 Spice 1 teaspoon Never Not Eating Chraime 1 tablespoon canola oil 1 teaspoon salt 2 ounces pine nuts, toasted (optional) 6 pita, cut into quarters Olive oil, to brush the pita Green onion and pickles peppers, for serving Tahini dressing, for dipping The Method: Preheat the oven to 400°F. Make a paste with the onion and parsley in your food processor, and then put in a clean towel and wring out any additional liquid. In a...

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Mejadra

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,...

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Whole Roasted Cauliflower

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...

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Matbucha

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 Fish Spice The Method: Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for a few minutes. Drain the water and peel the tomatoes (you can skip this step if you don’t mind the skins). Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, chipotle pepper, and garlic. Cook, stirring every once in...

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