To use as a dip: 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. To go with meat: ½ cup Mayonnaise ¼ cup Greek Yogurt or Sour Cream 2 tbsp. Tahini 2 tbsp. Fresh Parsley, chopped 1 tbsp. Never Not...
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 well to combine.
Use immediately as a dressing or dip, or store in the refrigerator for up to one month.
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 a semi-thick sauce forms. Add honey and sugar. Mix until dissolved. Set aside to cool. Coat the salmon with the chraime paste and let marinate for 30 minutes to 1...
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 tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and...
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 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 just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let...
