To use as a dip: 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. To go with meat: ½ cup Mayonnaise ¼ cup Greek Yogurt or Sour Cream 2 tbsp. Tahini 2 tbsp. Fresh Parsley, chopped 1 tbsp. Never Not...
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; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per...
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 garlic and stir to combine, making sure all the garlic gets coated. Seal the jar and let sit at room temperature 3 days. Unscrew and remove lid to let out any gases; give garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started.). Reseal jar and...
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 savory 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, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for...
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 cup flour 1 tablespoon Never Not Eating Shawarma 1 teaspoon salt ½ teaspoon pepper 5 cups chicken broth 1 cup 2% milk 1 cup frozen peas, thawed For the Biscuit...
