Recipe Ideas for your Never Not Eating Spice Blends — Za'atar RSS



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 the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it...

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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 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with 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 the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....

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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 mixture emulsifies and thickens. You should be able to turn the bowl upside down and nothing drips out once it is ready! Reserve for assembling burgers. Combine ground beef, onion,...

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Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce

Sauce 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 Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating Za'atar 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses Salad 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers) ⅓ cup thinly sliced red onion 1 ½ tablespoons extra-virgin olive oil 1 Never Not Eating Sumac S&P The Method:  Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside. Preheat grill to medium-high (400°F to 450°F)....

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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 1/3 cup store-bought grated. Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce. Cut 8 tablespoons unsalted...

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