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...
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 flavor 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 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 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1...
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...
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 crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the Never Not...
The Stuff:
1large garlic clove, peeled
1cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup Never Not Eating Za'atar
The Method:
With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice.
Drizzle in oil in thin stream, blending until smooth.
Transfer to small bowl. Whisk in za'atar and season with salt and pepper.
Let stand at least 30 minutes to allow flavours to develop.
