Are you ready to elevate your next gathering with a mouthwatering dish that will leave your guests craving for more? Look no further than these Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce. This recipe is a flavor explosion that will take your taste buds on a culinary journey like never before. The stuff: 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 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 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1...
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...
The Stuff: 4 to 5 medium red potatoes (1½ pounds), scrubbed 4 medium shallots, quartered 4 tablespoons extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P Kosher salt and freshly ground black pepper to taste 1 small roasting chicken (about 3½ to 4 pounds), patted dry 1 small lemon 5 tablespoons Never Not Eating Za’atar ¼ teaspoon dried red pepper flakes 2 garlic cloves 6 thyme sprigs The Method: Preheat the oven to 425°F. Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper. Season the cavity and exterior of the chicken well with...
