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 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...
