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...
Are you ready to tantalize your taste buds with a burst of exotic flavours? Look no further than Moroccan Chraime Fish Balls! These delectable morsels are a true culinary delight that will transport you to the bustling markets of Morocco with every bite. The Stuff: For the fish balls: 350g fish, finely diced (cod or red snapper preferred) 1 medium onion, finely diced 1 egg 3 ablespoons olive oil Handful of chopped cilantro Handful of chopped parsley 1 tablespoon Never Not Eating Chraime 1 teaspoon salt 2 tablespoon bread crumbs 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 tablespoon...
Are you ready to elevate your burger game to a whole new level? Imagine sinking your teeth into a juicy, flavorful Grilled Za'atar Burger with Chraime Aioli. This Middle Eastern-inspired creation will tantalize your taste buds and leave you craving for more. 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....
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...
