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...
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 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...
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 the oven to 375°. In a large ovenproof skillet, heat the 3 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderate...
