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 1 small white onion small diced 3/4 cup Never Not Eating Za’atar The Method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready!...
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 l layer on a large broiler pan or sheet pan with a rack, and bake in middle of oven 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
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 kosher salt and black pepper. Arrange skin-side down in a single layer. Cook over medium heat, rotating the skillet occasionally, until lots of fat is rendered and the chicken skin...
The Stuff: PASTRY CRUST 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for 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 SUMAC POMEGRANITE MOLASSES ONIONS 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 FILLING 2 pounds ripe red medium-size tomatoes (Romas work great for this recipe, or any heirlooms) 1 tablespoon Never Not Eating Chraime Spice 1 teaspoon kosher salt,...
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 spice blend 1 teaspoon Never Not Eating Chraime spice bend 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...
