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 1 small white onion small diced 3/4 cup Never Not Eating Za’atar The Method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready!...
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 Method: Preheat the oven to 425 degrees F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses, and toss to coat. Sprinkle Never Not Eating Sumac S&P evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the...
The Stuff: PASTRY CRUST 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for 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 SUMAC POMEGRANITE MOLASSES ONIONS 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 FILLING 2 pounds ripe red medium-size tomatoes (Romas work great for this recipe, or any heirlooms) 1 tablespoon Never Not Eating Chraime Spice 1 teaspoon kosher salt,...
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. 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.
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
