Recipe Ideas for your Never Not Eating Spice Blends

Baharat Beef Puff Pastry Roll
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... Read more...
Za’atar Fried Chicken with Spicy Thyme Honey
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... Read more...
Shawarma Salad
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... Read more...
Za’atar Roasted Chicken with Black Garlic Tahini and Sumac Onions, by Chef Zachary Engel
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 the flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and... Read more...
Grilled Spiced Cauliflower Recipe
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 the cauliflower all over with olive oil and season evenly with the 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... Read more...
Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce
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 flavour 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... Read more...
Whipped Feta with Sumac, Za’atar & Cucumbers
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... Read more...
Chicken Lule Kebab
 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... Read more...
Pletzl
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoons active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoons kosher salt 3½ cups all-purpose flour 2 tablespoons olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoon 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... Read more...
Za’atar Roasted Chicken over Sumac Potatoes
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... Read more...
Roasted Parsnips and Onions with Sumac and Feta
 The Stuff: 1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces 3 Tbsp. extra-virgin olive oil ½ tsp. ground cumin ½ tsp. kosher salt ½ small red onion, thinly sliced 2 Tbsp. fresh lemon juice, plus more to taste 1 tsp. Never Not Eating Sumac S&P ½ cup (2 oz.) crumbled feta 2 Tbsp. finely chopped parsley, for garnish The Method: Position a rack in the center of the oven and preheat to 375ºF. Line a large rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over... Read more...
Classic Parsley Sauce with Never Not Eating Sumac S&P
The Stuff: 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk (see below) 1/2 cup heavy cream 1 tablespoon Never Not Eating Sumac S&P 3/4 to 1 cup minced parsley The Method: Heat the butter in a small pot over medium heat. When it's melted and hot, stir in the flour and cook, stirring often, until it turns ivory colour, about 5 minutes. Stir in the heavy cream — the mixture will seize up, but keep stirring — then the milk. One cup should get you the consistency you want, which is a thin gravy. Bring this to the steaming... Read more...
Grilled Za'atar Burger with Chraime Aioli
Are you ready to elevate your burger game to a whole new level? Imagine sinking your teeth into a juicy, flavorful Grilled Za'atar Burger with Chraime Aioli. This Middle Eastern-inspired creation will tantalize your taste buds and leave you craving for more. The stuff: 1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef... Read more...
Pomegranate Roasted Carrots with Sumac Recipe
This recipe is not for the faint of heart - it's for those who crave excitement in the kitchen and are willing to take risks to discover new and delicious flavours. We are you to make it and not fall in love!  The stuff: 2 1/2 – 3 lbs carrots, with the leaves and tops still on 1/4 cup pomegranate molasses 3 Tbsp olive oil 1 Tbsp Never Not Eating Sumac S&P 2 Tbsp fresh dill sprigs 2 Tbsp chopped scallions 1/4 cup chopped mint 1/2 cup pomegranate seeds   The... Read more...
Never Not Eating Roasted Tomato Pie
  The stuff:  1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for the 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 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 2 pounds... Read more...
Sumac Pickled Onions
The Stuff: 1 tablespoon plus 1 teaspoon distilled white vinegar 1 medium-size red onion, thinly sliced lengthwise (about 2 cups) 2 teaspoons Never Not Eating Sumac S&P The Method: Bring vinegar to a simmer in a small skillet over low heat. Remove from heat. Toss together onion slices, sumac, and hot vinegar in a medium bowl until well combined. Refrigerate in an airtight container up to 5 days.    Read more...
Parsley Sauce with Sumac S&P
The Stuff: 1 cup packed flat-leaf parsley 3 tablespoons capers, drained 2 anchovies in oil, drained 3 garlic cloves, coarsely chopped ½ teaspoon Never Not Eating Sumac S&P ½ teaspoon fresh ground black pepper ½ cup of your favourite oil   The Method: Put all of the ingredients in a blender, and puree until smooth and bright green Taste for seasoning, and adjust to your taste Keep in the fridge in a sealed container Read more...
Sumac Cucumber Salad
The Stuff: 2 large cucumbers, peeled and thinly sliced 1 sweet onion, thinly sliced 1 tablespoon sea salt 1 ½ cups mayonnaise, or more to taste ½ cup yogurt 2 tablespoons vinegar 1 tablespoon white sugar 2 tablespoons Never Not Eating Sumac S&P The Method: Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover the bowl with plastic wrap and let it sit for 30 minutes. Turn the cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of... Read more...
Moroccan Fish Balls
Have you ever tried Moroccan fish balls? These delectable treats are a popular dish in Moroccan cuisine, known for their unique blend of flavours and aromatic spices.  The stuff:   For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chilli, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P... Read more...
Gail Simmons’ Za’atar Baked Eggs
The stuff: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, thinly sliced Kosher salt and pepper 2 pints cherry tomatoes 2 red bell peppers, chopped 1/4 cup plus 2 teaspoons finely chopped parsley, plus more for garnish 2 teaspoons Never Not Eating Za’atar, plus more for garnish 4 large eggs 1 cup plain yogurt 1/2 cup finely chopped seeded English cucumber 1 tablespoon fresh lemon juice, plus more for drizzling 1/2 teaspoon Never Not Eating Sumac S&P 2 teaspoons finely chopped mint   The method: Preheat... Read more...
Tahini-Rubbed Chicken With Chickpeas & Dates
  Looking to spice up your dinner routine with a dish that's as unique as you are? Say hello to Tahini-Rubbed Chicken With Chickpeas & Dates! This recipe is a flavour explosion in your mouth, guaranteed to impress even the pickiest of eaters. Let's dive into the delicious details! 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... Read more...
Crispy Mushroom Sandwich
  This delectable creation is not your average sandwich—it's a game changer, a taste bud revolution, a flavour explosion waiting to happen. Get ready to experience a sandwich that will change your life! The stuff: 1 pint cremini mushrooms, halved 1 pint oyster mushrooms, sliced 1 shallot, peeled and sliced 1 clove garlic, diced 2 sprigs fresh thyme 2 tablespoons olive oil 4 tablespoons butter ¼ cup sour cream or creme fresh 1 tablespoon Never Not Eating Sumac S&P 2 teaspoons fresh tarragon, chopped 2 teaspoons fresh thyme, chopped 1... Read more...
Ultimate Breakfast Sandwich
Are you looking for a delicious and satisfying way to start your day? Look no further than the ultimate breakfast sandwich. Packed with protein, carbs, and essential nutrients, this breakfast option will keep you full and energized throughout the morning. 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... Read more...
Tahini Sumac & Roasted Garlic Mashed Potatoes
The Stuff: 2 1/2 pounds potatoes, Yukon Gold or similar, quartered 1 teaspoon salt 1 head of garlic, roasted and cloves removed and mashed with a fork ¾ cup tahini ¾ to 1 cup ice water ¼ cup Never Not Eating Sumac S&P Toasted sesame seeds The Method: Place potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Bring water to a boil, add 1 tsp salt, reduce heat to medium and continue cooking for about 20 minutes, until potatoes are soft when... Read more...
Mejadra
Mejadra, also known as Mujaddara, is a traditional Middle Eastern dish that combines lentils, rice, and caramelized onions. This flavorful and nutritious dish has been enjoyed for centuries and continues to be a popular choice for those seeking a hearty and satisfying meal. The stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if... Read more...
Whole Roasted Cauliflower
Whole roasted cauliflower is a delicious and nutritious dish that can be a show-stopping centrepiece for any meal. If you're looking to impress your guests or simply want to try something new, whole roasted cauliflower is the way to go. In this guide, we will explore the benefits of this dish and provide you with tips on how to make the perfect whole roasted cauliflower. The stuff: 1 head of cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full-fat Greek yogurt 1 lime, zested and juiced 4 tablespoons... Read more...
Fattoush
The stuff: 4 pita Never Not Eating Sumac S&P 1 head romaine, torn into bite-sized pieces 3 scallions, chopped 2 cucumbers, chopped 2 tomatoes chopped 1 red pepper, diced (optional) 1/3 cup olive oil ¼ cup fresh lemon juice 2 tablespoons Never Not Eating Za’atar, separated ½ cup parsley, chopped ½ cup mint, chopped Salt and pepper to taste The method: Coat the pita in olive oil and sprinkle with some Never Not Eating Sumac S&P to taste and toast in a 375°F oven until golden and crispy. Once slightly cooled, break... Read more...
Israeli Spiced Esquites (Mexican Street Corn Salad)
  This is a family favourite, and we can't arrive at a BBQ without a big bowl, so there is enough for leftovers. The stuff: 4 cobs of fresh corn 1 red pepper, diced 2 tablespoons chilli powder 2 tablespoons cumin 1 tablespoon smoked paprika 1 tablespoon Never Not Eating Za’atar 1 teaspoon Never Not Eating Sumac S&P Salt and pepper to taste ¼ cup olive oil ¼ cup fresh lime juice A few big dashes of hot sauce, like Cholula (we like the green pepper one) or Valentina, to... Read more...
Classic Israeli Chopped Salad
The stuff: 1 lemon, halved 4 ripe tomatoes 1 large English cucumber, diced (or 4 Israeli or Persian style cucumbers) 1 red onion, finely diced 1 sweet pepper, diced 1 clove garlic, crushed and chopped 1 jalapeño, seeded and diced (optional) 4 tablespoons cilantro, chopped 4 tablespoons parsley, chopped 4 tablespoons mint, chopped 3 tablespoons good olive oil 1 tablespoon Never Not Eating Sumac S&P Never Not Eating Za’atar and salt and pepper to taste The method: Peel the rind off the lemon and slice it into fine strips, and... Read more...
Labneh
Our fridges are not without labneh, it is often on our plate for schmearing or dipping. The stuff: 6 cups of highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating Za'atar or Sumac S&P for garnish The method: Mix the yogurt and salt, and place in 4 layers of cheesecloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let it drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to... Read more...
Green Shakshuka
A delicious variation on the classic for when you need to switch things up. The stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime and coarsely chopped parsley for serving... Read more...