The Stuff: 2 tbs Never Not Eating spice of your choice 1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....
Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) 1 teaspoon Never Not Eating Chraime ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating Za'atar 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses Salad 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers) ⅓ cup thinly sliced red onion 1 ½ tablespoons extra-virgin olive oil 1 Never Not Eating Sumac S&P The Method: Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside. Preheat grill to medium-high (400°F to 450°F)....
The Stuff: 1 pound feta cheese, cut into 2 pieces, at room temperature 1/4 pound cream cheese, softened 2 tablespoons heavy cream 1/4 cup extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice 1 tablespoon Never Not Eating Za’atar Salt and freshly ground pepper Toasted pita or baguette slices, for serving The Method: In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the Never Not...
The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoon active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoon kosher salt 3½ cups all-purpose flour 2 tablespoon olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoons olive oil 3 tablespoons Never Not Eating Sumac S&P 1 teaspoon kosher salt 1 teaspoon flaky salt, such as Maldon Never Not Eating Za’atar for garnish The Method: In a small bowl, combine 1½ cups warm water, 2¼ tsp active dry yeast, and 2 tsp granulated sugar. Stir to combine, and then allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, combine 2½ cups all-purpose flour and...
