The Stuff: 1x15 oz. can of chickpeas 1 tablespoon Never Not Eating Za'atar Salt Olive oil as needed The Method: Preheat your oven to 400°F with one rack on the top 1/3 of the oven. Drain and rinse the chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread these out evenly on a baking sheet. Generously drizzle the chickpea crumbs with olive oil, toss in the Never Not Eating Za'atar and season with salt. Toss with your hands until everything is coated and spread back out on the baking sheet. Bake the chickpeas for 25-30 minutes or until dry and crisp. Tips: Dry chickpeas well. Removing excess moisture from the chickpeas before processing...
The Stuff: About 1/2 cup flour for rolling pastry ½ pound chilled puff pastry (see Notes) About 2 tbsp. extra-virgin olive oil 3 to 4 tbsp Never Not Eating Za'atar Egg wash (1 egg whisked with 2 tbsp. water) The Method: Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle...
This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration: https://www.instagram.com/christineanneflynn/ The Stuff: 1 large eggplant 1/4 cup olive oil + more for serving 2 tbs Never Not Eating Chraime 1 tsp salt Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really) The Method: Preheat the oven to 425 Peel and score the eggplant, and brine for 20 min in salt water Rub eggplant with 1/4 cup oil, 2 tbs Never Not Eating Chraime and 1 tsp salt Roast for 1 hr 20 min. Remove from oven, drizzle with more olive oil and your favourite vinegar (sumac vinegar is great!). Serve with crusty bread and...
The stuff:
1 pound ground chuck
½ small onion, finely chopped
1 clove garlic, minced
1 tablespoon flat-leaf parsley, minced
1 ½ teaspoons fresh mint, minced
1 ½ teaspoons Never Not Eating Za'atar
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground pepper
4 leaves Bibb lettuce and plain yogurt, for serving
The method:
Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, za'atar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties.
Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side. Wrap the grilled meatballs in lettuce leaves and serve with yogurt.
From Food & Wine - https://www.foodandwine.com/recipes/grilled-middle-eastern-meatballs
The Stuff: 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 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar The Method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice 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!...
