Recipe Ideas for your Never Not Eating Spice Blends

Creamy Za’atar Dip Two Ways
The stuff: ½ cup whole milk plain Greek yogurt  ¼ cup olive oil  1 tsp Never Not Eating Za'atar  ½ tsp sea salt  ½ tsp pepper  ½ tsp minced garlic  ½ lemon, juiced (and zest for topping)  Optional: small handful of chopped dill or other fresh herb  Optional: mix in some Never Not Eating Chraime for some heat The method: Add yogurt, olive oil, spices, garlic, lemon juice and optional herbs to a small bowl. Whisk well until smooth. Drizzle with more olive oil, and top with spices and herbs.... Read more...
Za’atar Haloumi Crisps
The stuff: Vegetable oil ¼ cup all-purpose flour 1 tablespoon Never Not Eating Za’atar 1 (8-ounce) package of halloumi cheese, cut into 3/4-inch cubes 1 tablespoon water The method: Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour, Never Not Eating Za’atar, and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat;... Read more...
Fermented Za’atar & Garlic Honey
Looking to add some pizzazz to your pantry? Say hello to fermented Never Not Eating Za’atar & garlic honey! This funky fusion will have your taste buds doing the hora like at your cousin Sarah's Bat Mitzvah! The stuff:  12 cloves garlic 2 cups honey 2 tablespoons Never Not Eating Za’atar   The method: Place garlic in a sterilized quart jar. Pour honey over the garlic and stir to combine, making sure all the garlic gets coated. Seal the jar and let it sit at room temperature for 3 days. ... Read more...
Za’atar Manakeesh
Are you ready to embark on a culinary adventure like no other? Say hello to Za’atar Manakeesh - a delicious Middle Eastern flatbread topped with a mouthwatering blend of za’atar, olive oil, and sometimes cheese. If you haven't tried this savoury treat yet, you're in for a real treat! The stuff: 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon instant yeast 1 cup warm water 2 tablespoons olive oil 4 tablespoons Never Not Eating Za’atar 4 tablespoons olive oil The method: In a large mixing bowl,... Read more...
Shawarma Pot Pie with Za’atar Drop Biscuits
  Are you tired of the same old boring pot pie? Looking to spice things up in the kitchen? Well, look no further, because we have the perfect recipe for you: Shawarma Pot Pie with Za’atar Drop Biscuits! This Middle Eastern twist on a classic comfort food will have your taste buds doing a happy dance. The stuff: 1 x Never Not Eating Chicken Shawarma recipe, shredded 1 medium onion, chopped 1 cup mushrooms, sliced 2 medium carrots, diced 2 stalks of celery, diced 2 cloves of garlic, minced 1/3... 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...
Za’atar Salmon
The stuff: 2-½– 3 pounds salmon as one piece or cut into pieces 4 tablespoons olive oil Juice of two lemons 1 teaspoon kosher salt 1 tablespoon Never Not Eating Za’atar spice 1 lemon sliced very thin  The method: Rinse salmon and pat dry. Line a sheet pan with parchment paper and preheat the oven to 425℉. Place salmon skin down on a prepared sheet pan. Drizzle olive oil and lemon juice over the salmon. Sprinkle the kosher salt and the za’atar spice over the salmon. Lay the lemon slices on top of the salmon. Bake for 15 to... Read more...
Za’atar Dip
The stuff: ½ cup olive oil  3 Tbsp. Never Not Eating Za’atar  6 garlic cloves, finely chopped  1 bunch cilantro, leaves and fine stems  Kosher salt and freshly ground black pepper The method: In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper. Enjoy with fresh pita or toasted sourdough. Read more...
Chraime Shakshuka Jam
The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until the tomato mixture is mostly dry and flavours are concentrated, 13 to... Read more...
Feta Lemon Relish
1 lemon, preferably seedless 1/4 cup extra-virgin olive oil 1/4 to 3/8 teaspoon Never Not Eating Chraime 1 large garlic clove, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon Never Not Eating Za’atar 3 ounces firm, dry feta cheese, crumbled  Zest lemon to equal 1/2 teaspoon zest. Peel the lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections. Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is... Read more...
Hummus Tahina
The stuff: 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups of water 1-1 ½ cups tahini paste* 4-6 tbs fresh lemon juice 4 cloves garlic 6+ tbs ice water Salt Extra Virgin Cold Pressed Olive Oil Never Not Eating Za’atar Never Not Eating Chraime The method: Soak chickpeas in water, overnight. Drain and place in a saucepan on medium heat, adding the baking soda. Cook, stirring constantly, for 5 minutes. Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any foam... Read more...
Lemon Za’atar Potatoes
The stuff: 3 pounds large (about 4-inch) Yukon Gold potatoes 1/2 cup olive oil 1 tablespoon kosher salt, or to taste 1/2 cup freshly squeezed lemon juice (from about 3 lemons) 1/2 cup cold water 1 tablespoon Never Not Eating Za’atar seasoning, plus more for garnish 1/2 cup crumbled feta, for serving (optional) 1/3 cup chopped fresh dill, for serving (optional) The method: Preheat the oven to 450°F. Slice each potato in half, then slice each half in half. Slice again in the opposite direction for 8 (roughly 2-inch) pieces per potato. On a rimmed half-sheet pan, toss the potatoes in the olive oil and kosher... 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...
Za'atar and Labneh Spagetti
The stuff: 8 ounces (about 225 grams) spaghetti 2 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons Never Not Eating Za’atar 1 cup labneh (strained yogurt) Zest and juice of 1 lemon Salt and pepper to taste Fresh parsley, chopped, for garnish (optional) The method: 1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside. 2. Make the za’atar sauce: In a small saucepan, heat... 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 Burgers with Spicy Aioli
The stuff: 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar seasoning Optional: lettuce tomatoes, red onion, etc.  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 tablespoon Never Not Eating Chraime Salt and pepper to taste The method: To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice, and Never Not Eating Chraime together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the... 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...
Brown Butter Za’atar Pasta Recipe
The Stuff:    1 packed cup fresh herb leaves, such as parsley, oregano, mint, thyme, or a combination 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), divided 1 pound dried long pasta, such as spaghetti or bucatini 8 tablespoons (1 stick) unsalted butter 1 tablespoon Never Not Eating Za'atar 1/2 medium lemon 1 teaspoon kosher salt, plus more for the pasta The Method:   Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out... 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...
Za'atar Aioli
The Stuff: 1 large garlic clove, peeled 1 cup mayonnaise 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup Never Not Eating Za'atar  The Method: With the machine running, drop garlic through the feed tube of the processor and chop finely. Add mayonnaise and lemon juice. Drizzle in oil in a thin stream, blending until smooth. Transfer to a small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavours to develop. 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...
Roasted Halloumi With Tomatoes and Za’atar
The Stuff: 1 pint (300 g) cherry tomatoes 1 (8 ounce/250 g) block halloumi, cut into 8 pieces 1 teaspoon Never Not Eating Za’atar extra virgin olive oil salt and freshly ground black pepper fresh bread, for dipping The Method: Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes in a small or medium cast-iron skillet. Tuck the pieces of halloumi around the tomatoes so they all fit together snugly. Drizzle with olive oil and sprinkle with Za'atar, salt and freshly ground black pepper. Roast in... Read more...
Çilbir - Turkish Eggs
  The Stuff: Yogurt Spread: 1 cup Greek yogurt, at room temperature 1 clove garlic ½ teaspoon freshly ground black pepper ¼ teaspoon salt, or to taste (Optional) 1 teaspoon Never Not Eating Chraime 2 ½ tablespoons finely chopped fresh dill, or to taste Urfa Biber Butter: ½ stick unsalted butter 1 tablespoon Urfa Biber chilli or Aleppo chilli flakes ½ teaspoon smoked paprika ¼ teaspoon ground cumin Za'atar Oil: 1 tablespoon chopped fresh parsley 1 tablespoon Never Not Eating Za'atar 2 tablespoons olive oil 1 pinch salt  Poached Eggs: 1 tablespoon white vinegar, or as needed 4 large eggs 1 pinch sea salt The Method: Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and... Read more...
Za’atar Olive Crumble
The Stuff: 1 cup panko 1/4 cup all-purpose flour 1 teaspoon Never Not Eating Za’atar 1/4 cup pitted kalamata olives 4 tablespoons cold unsalted butter, cubed  The Method: Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs. Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted... Read more...
Za'atar Potato Chips Recipe
  The Stuff: 1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water 2 tablespoons distilled white vinegar 2 quarts canola or peanut oil Kosher salt 1/4 cup Never Not Eating Za'atar The Method:   Drain potatoes. In a large saucepan, combine vinegar and 2 quarts of water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on a paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get... Read more...
Khachapuri AKA Georgian Cheese Boat, with Za'atar
(Makes 1 pie, serves 2) The Stuff: 1 ½ cups all-purpose flour, more as needed (4-6 tbs) 2/3 cup warm water (approximately 110°F) 1 tablespoon olive oil 2 teaspoon kosher salt 1 ¼ teaspoon active dry yeast 1 teaspoon sugar 2 cups low-moisture kashkaval (available at Turkish grocery stores) or mozzarella, shredded 1 cups feta cheese, crumbled (salty feta works best) 1 cup cheddar, shredded 2-3 tablespoons Never Not Eating Za’atar 2 large eggs 1 tablespoon butter Coarse salt, to taste  The Method: Preheat oven to 500 with a pizza... Read more...
Caramelized Cabbage & Za’atar Tart
The Stuff: 2 tablespoons plus one teaspoon unsalted butter 1 pound Savoy cabbage, roughly chopped ½ teaspoon salt ¼ teaspoon pepper 1 clove garlic, minced (about 1 teaspoon) 2 tablespoons Never Not Eating Za’atar ¼ cup dry white wine (or vegetable broth or water mixed with a good squeeze of lemon juice) 1 sheet (14 ounces) frozen puff pastry, defrosted in the refrigerator  ½ cup grated aged gouda or gruyère cheese 2 tablespoons chopped fresh parsley and/or dill  The Method: Preheat oven to 400 degrees F. Line a baking sheet... 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...
Carrot Rice Pilaf
The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoons salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish   The Method: Rinse rice in cold water until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in... 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...
Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit
Are you ready to tantalize your taste buds with a dish that's as quirky as it is delicious? Look no further than this Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit recipe! It's a mouthful to say, but trust us, it's worth every syllable. This will become a feature at your holiday meals.  The stuff: 2 cups  dried apricots 2 cups medjool dates, pitted 4 Tbsp Never Not Eating Za’atar 3 Tbsp extra virgin olive oil 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on) ½... Read more...
Crunchy Za’atar Chickpeas
The stuff: 1x15 oz. can of chickpeas 1 tablespoon Never Not Eating Za'atar  Salt Olive oil as needed  The method: Preheat your oven to 400°F with one rack on the top 1/3 of the oven. Drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread these out evenly on a baking sheet. Generously drizzle the chickpea crumbs with olive oil, toss in the Never Not Eating Za'atar and season with salt. Toss with your hands until everything is coated... Read more...
Za’atar Straws
The Stuff: About 1/2 cup of flour for rolling pastry ½ pound chilled puff pastry (see Notes)  About 2 tablespoons extra-virgin olive oil 3 to 4 tablespoons Never Not Eating Za'atar Egg wash (1 egg whisked with 2 tbsp. water) The Method: Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on the surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange the pastry so that it's horizontal and then trim... Read more...
Chraime Roasted Eggplant
  This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration:  https://www.instagram.com/christineanneflynn/ The stuff: 1 large eggplant 1/4 cup olive oil + more for serving 2 tbs Never Not Eating Chraime 1 tsp salt Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really) The method: Preheat the oven to 425 Peel and score the eggplant, and brine for 20 min in salt water Rub eggplant with 1/4 cup oil, 2 tbs Never Not Eating Chraime... Read more...
Grilled Meatballs with Mint and Za'atar
The stuff:  1 pound ground chuck ½ small onion, finely chopped 1 clove garlic, minced 1 tablespoon flat-leaf parsley, minced 1 ½ teaspoons fresh mint, minced 1 ½ teaspoons Never Not Eating Za'atar 1 ½ teaspoons kosher salt ½ teaspoon ground cumin ½ teaspoon freshly ground pepper 4 leaves Bibb lettuce and plain yogurt, for serving The method:  Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, za'atar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties. Grill the meatballs over moderately high heat until pink in the center, about 2... 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 Molasses-Roasted Skillet Chicken with Za'atar and Chraime
The Stuff: 4 whole chicken legs (2 1/2 to 3 pounds total) 1 1/2 teaspoons kosher salt, divided, plus more as needed 3/4 teaspoon freshly ground black pepper, divided 5 large cloves garlic 2 medium red or yellow onions 1 pound small yellow potatoes 1/3 cup pomegranate molasses 2 tablespoons olive oil, plus more as needed 1 tablespoon +/- Never Not Eating Za'atar 1 teaspoon Never Not Eating Chraime Flaky salt, for serving The Method: Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season liberally with... Read more...
23 Recipes That Use Za’atar
Snacks & Appetizers Za’atar tomato hummus from I Will Not Eat Oysters Za’atar roasted chickpeas from The New York Times Israeli-inspired corn with za’atar  Za’atar pomegranate cheeseball from Chez Us Tomato bread salad with za’atar vinaigrette Za’atar and olive focaccia Avocado, hearts of palm, edamame and za’atar salad Israeli couscous with lemon za’atar roasted chickpeas and carrots from Food52 Carrot tahini soup with za’atar challah croutons Dinner stuff Israeli breakfast pizza Roasted roma tomatoes with feta and za’atar from Things I Made Today Za’atar, halloumi and olive sandwich from Journey... Read more...
Za’atar and Olive Focaccia Recipe
  The Stuff: 2¼ tsp (1 packet) active dry yeast 1 tsp sugar 1¾ cups warm water (105°-110°F) 5 cups (600 grams) bread flour + more as needed 2 tsp kosher salt, Diamond brand (use less if using table salt or Morton brand) 5 Tbsp extra virgin olive oil, divided + more as needed ½ cup pitted kalamata olives 1 Tbsp Never Not Eating Za’atar, or more to taste Flakey salt, to taste   The Method: Dissolve the yeast with sugar in the warm water, and allow it to sit... Read more...
Grilled Middle Eastern Meatballs
The Stuff: 1 pound ground chuck 1/2 small onion, finely chopped 1 garlic clove, minced 1 tablespoon minced flat-leaf parsley 1 1/2 teaspoon minced fresh mint 1 1/2 teaspoons Never Not Eating Za’atar 1 1/2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper Bibb lettuce leaves and labneh or plain yogurt, for serving   The Method: Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, za’atar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and... Read more...
Za'atar Potato Salad
The Stuff: 3 pounds small red potatoes, cut into quarters 2 cloves garlic, minced ¼ cup cider or balsamic vinegar 1 Tablespoon grainy mustard 1 cup olive oil  ½ Tablespoon kosher salt ½ Tablespoon black pepper 1 Tablespoon Never Not Eating Za’atar, plus more for garnish ¼ cup Kalamata olives, pitted and halved ½ cup artichoke hearts, quartered ¼ cup scallions, minced The Method: Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork-tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes. Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an... Read more...
Za’atar Chicken With Cauliflower and Chickpeas
The Stuff: 1 whole chicken (note: you can also use a cut-up chicken) 1 small head cauliflower, cut into small florets 1 lemon, cut into slices 4 garlic cloves, left whole with skin on 2 1/2 Tbsp Never Not Eating Za’atar Salt and pepper 1 tsp of Never Not Eating Chraime Olive oil 1 15 oz can chickpeas, drained and rinsed The Method: Preheat oven to 425 degrees. Cut the whole chicken down the middle of the breasts and flatten slightly. Place on top of foil lined sheet pan. Cover... 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...
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...
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...