The Stuff: 1 whole chicken (note: you can also use a cut-up chicken) 1 small head cauliflower, cut into small florets 1 lemon, cut into slices 4 garlic cloves, left whole with skin on 2 1/2 Tbsp Never Not Eating Za’atar Salt and pepper 1 tsp of Never Not Eating Chraime Olive oil 1 15 oz can chickpeas, drained and rinsed The Method: Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp Za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon...
The Stuff: For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chili, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P 1/2 tsp Never Not Eating Za'atar 1 tsp salt 2 Tbsp 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 tbsp Never Not...
The Stuff: 2 tablespoons tahini, well stirred 2 tablespoons olive oil 2 teaspoons honey 2 tablespoons Never Not Eating Shawarma 2 pounds bone-in, skin-on chicken leg quarters or thighs Kosher salt plus freshly ground black pepper, to taste 1 tablespoon honey 3 tablespoons hot water (either from tap or heated) 1 large lemon, very thinly sliced and cut into half moons (seeds removed) 1 large red onion, halved and thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon Never Not Eating Chraime Kosher salt, to taste 8 Medjool dates, pitted and halved 3/4 cup whole-milk yogurt 1 tablespoon tahini, well stirred Never Not Eating Sumac S&P 1 tablespoon Never Not Eating Za’atar for garnish The Method: Heat oven to 425°F. For the tahini-rubbed chicken: In a small bowl, mix together tahini, olive oil, honey, and...
The Stuff: 4 tablespoons Never Not Eating Baharat 2 tablespoon Never Not Eating Chraime 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons dry mustard 3 tablespoons grapeseed oil 2 teaspoons flour 4 lbs trimmed beef brisket 1 ½ cups beef stock 6 medium onions, thick sliced 4 tablespoons tomato paste The Method: Preheat the oven to 350 °F. Combine dry rub ingredients in a bowl and set aside. Heat a dutch oven or roasting pan with a lid that will snugly fit your brisket, over medium high and when smoking add the grapeseed oil. Dust your brisket with the flour and sear on both sides for 5-7 minutes each,...
The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...
