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-size red onion 1 pound fresh oyster mushrooms (torn into 2-inch pieces) and/or hen-of-the-woods mushrooms (cut into large wedges, stems trimmed) Pitas, tomato slices, cucumber slices, chopped fresh flat-leaf parsley, hot sauce, and lemon wedges, for...
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
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 cup chicken stock, low sodium kosher salt, to taste ⅓ cup honey ¼ cup pomegranate molasses 2 tsp Never Not Eating Chraime 1/4 cup parsley 1/4 cup pomegranate arils (seeds) The method:...
