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
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 bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, yogurt, vinegar, sugar, and sumac together in a bowl with a whisk until smooth; pour...
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 chili, 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 1/2 tsp Never Not Eating Za'atar 1 tsp salt 2 Tbsp bread crumbs a pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips 1 green chili, chopped 1 garlic clove, finely sliced 4 fresh, large tomatoes, finely diced 4 Tbsp tomato paste 1/2 tsp sugar salt black pepper 1 tbsp Never Not...
