The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoon salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish The Method: Rinse rice in cold water, until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in the rice and sauté for 2-3 mins Add the salt, turmeric, Never Not Eating Shawarma, and pepper, stir well Add the hot water and put the lid on Cook on low...
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,...
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 potato latkes 4 slices of pastrami, cut in half (alternately 12 thin slices of salami) 4 eggs 1 tablespoon milk or cream Salt and pepper, to taste 1 tsp Never Not Eating Shawarma Spice 4 slices of cheddar cheese 2 bagels, sliced in half, lightly toasted Mayonnaise Hot sauce Never Not Eating Za’atar for garnish The Method: Turn the broil setting on your oven on low, with one rack on the top of your oven and one on the bottom. Put latkes on a baking sheet to keep warm in the oven on the lower rack. Cook the pastrami or salami in a cast iron or non-stick frying pan preheated to high, until crispy on both...
The Stuff: 5 pounds chicken thighs, skin on and bone in. ¼ cup olive oil. 6 tablespoons Never Not Eating Shawarma Spice. 1 tablespoon kosher salt. 3 tablespoons olive oil. To serve: 6 pita, fresh, toasted, or grilled. ¼ cup raw tahini. 2 tablespoons lemon juice. 3 tablespoons ice water. ½ teaspoon salt. The Method: Place chicken in a bowl and cover with olive oil 1 tablespoon of salt and your spice blend, mix well and let sit for 2 hours in the fridge covered, or overnight. Preheat a cast iron, or similar heavy bottomed pan, over medium high heat until smoking (you can also grill or bake in a 425 degree oven for 35 mins). Add enough oil...
