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 the oven until the cheese is golden brown on top, about 15 to 20 minutes.
Serve with fresh bread for dipping.
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 Never Not Eating Chraime. Add dill and mix thoroughly. Set aside at room temperature. Make Ufra Biber butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst....
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 and golden brown. Transfer to a rack and let cool completely.
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 water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get even drying. Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C). Add 1/3 of potato slices and cook, stirring and flipping constantly with a wire mesh spider or slotted spoon until...
(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 cup 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 stone or inverted sheet pan Combine cheeses in a bowl, and toss together. In the bowl of your stand mixer, with the dough hook, combine flour, salt, yeast, and sugar,...
