The Stuff:
1 can of chickpeas, drained and well rinsed
4 tablespoons olive oil
2 teaspoons harissa paste
2 teaspoons date syrup
1 tablespoon Never Not Eating Za’atar
1 garlic clove, sliced in half
Toast of choice
¼ to ½ cup feta, crumbled
The Method:
Mix together everything from the chickpeas to the date syrup, let marinate for 20 minutes.
Lightly toast your bread.
Rub your toast with the garlic and top with the chickpea mix and sprinkle with Za’atar.
Top with the feta and (optional) broil until the cheese is melted.
Serve immediately.
The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating Za'atar or Sumac S&P for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. Optional: If you want to make labneh balls roll the...
The Stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins: cooked sausage, fried salami, corn, eggplant, hot peppers, spinach, chickpeas, feta, mozzarella The Method: Head the oil in a deep skillet and your garlic until soft. If you are using onion and pepper, add and cook until soft. Add your tomatoes and seasonings and reduce to medium low heat, cooking...
