Are you looking to impress your guests with a flavorful and savory appetizer? Look no further than the Baharat Beef Puff Pastry Roll. This Middle Eastern-inspired dish is a perfect blend of spices, meat, and flaky pastry that will leave everyone coming back for more. The stuff: About 12 ounces of puff pastry thawed Flour for sprinkling 1 egg Never Not Eating Sumac S&P, for sprinkling Olive oil 1 medium onion sliced 2 teaspoon Silan Date Syrup Salt to taste 1 pound ground beef 1 1/8 teaspoon kosher salt 1 tablespoon Never Not Eating Baharat 1 teaspoon garlic powder 1 cup 100% sesame tahini 3/4 cup water 1/4 cup lemon juice 1 ¼ teaspoon salt 1/2 bunch parsley 4 garlic cloves The method: Preheat oven to 365°F (185°C). Line a baking sheet with parchment paper In a statue pan, over medium high heat sauté...
The stuff: For the chicken and brine: 4 cups milk juice of ½ lemon 1 peeled, seeded and halved lemon ½ cup honey 2 cups hot water ⅓ cup kosher salt 6 Tbsp Never Not Eating Za’atar 6 bay leaves 3 cloves garlic, smashed with the side of a knife 6 sprigs of thyme 4 chicken thighs 4 chicken drumsticks For the flour mixture: 3 cups all purpose flour 2 tsp baking powder 2 Tbsp Never Not Eating Za’atar 3 sprigs fresh thyme 1 tsp Never Not Eating Sumac S&P 1 Tbsp hot paprika 1 quart canola or vegetable oil, for frying For the spicy thyme honey: ½ cup honey 2 Tbsp hot sauce 2 Tbsp chili oil 3 sprigs thyme a few peppercorns The method: In a large food safe container, add the milk...
The Stuff: 2 chicken breasts, thinly sliced 1 tablespoon of Greek yogurt 2 tablespoons of olive oil Juice of 1 lemon 1 teaspoon of salt A pinch of black pepper 2 teaspoons of Never Not Eating Shawarma spice 1 teaspoon of garlic powder 1 teaspoon of onion powder A pinch of ginger powder For the tahini sauce: Lemon juice Greek yogurt Tahini Salt Garlic powder Cold water Salad vegetables: Red cabbage Lettuce Tomatoes Pickles Pickled hot peppers (optional) For serving: Toasted bread Olive oil Never Not Eating Sumac S&P The Method: Mix the marinade ingredients together: tahini, olive oil, lemon juice, salt, black pepper, shawarma spices, garlic powder, onion powder, and ginger powder. Add the chicken slices to the marinade...
The stuff: Black garlic tahini 1/4 cup fresh lemon juice 2 medium garlic cloves, grated 3 peeled black garlic cloves 3/4 teaspoon kosher salt 3/4 cup tahini 3/4 cup ice water Sumac onions 1 medium-size red onion, thinly sliced 1/4 cup red wine vinegar 1 tablespoon Never Not Eating Sumac S&P Za’atar chicken 1 (4-pound) whole chicken 2 tablespoons kosher salt 1 1/2 tablespoons Never Not Eating Za’atar Black Garlic Tahini The method: Combine lemon juice and grated garlic in a blender; let stand 15 minutes. Using flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and salt to blender; puree until mostly smooth and black garlic is very finely chopped, 2 to 3 minutes. Place tahini in the bowl of a stand mixer fitted with the whisk...
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 tablespoons 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...
