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 Never Not Eating Chraime. Add dill and mix thoroughly. Set aside at room temperature. Make Ufra Biber butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst....
The Stuff: 12large eggs 1/4cup chopped green onion 1/2cup chopped celery 1/2cup chopped red bell pepper 1/3cup mayonnaise 2tablespoons Dijon mustard 1tablespoon cider, white wine, or sherry vinegar 1 tablespoon Never Not Eating Chraime 1/4teaspoon Tabasco or other hot sauce (more or less to taste) 1/2teaspoon paprika (more or less to taste) 1/2teaspoon freshly ground black pepper (more or less to taste) 1/4teaspoon kosher salt (more to taste) The Method: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs...
The Stuff:
1 cup mayonnaise
2 tablespoon ketchup
2 tablespoon 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
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 and 1 tsp salt Roast for 1 hr 20 min. Remove from oven, drizzle with more olive oil and your favourite vinegar (sumac vinegar is great!). Serve with crusty bread and...
The Stuff: For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 1 egg 3 tbs olive oil a handful of chopped cilantro a handful of chopped parsley 1 tbs Never Not Eating Chraime spice 1 tsp salt 2 tbs bread crumbs a pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips 1 green chili, chopped 1 garlic clove, finely sliced 4 fresh, large tomatoes, finely diced 4 Tbsp tomato paste 1/2 tsp sugar salt black pepper 1/2 tsp ground cumin 1 Tbsp sweet paprika 1 lemon, deseeded and chopped into tiny cubes olive oil 3 cups water The Method: Mix all the ingredients for...
