The Stuff: 4 whole chicken legs (2 1/2 to 3 pounds total) 1 1/2 teaspoons kosher salt, divided, plus more as needed 3/4 teaspoon freshly ground black pepper, divided 5 large cloves garlic 2 medium red or yellow onions 1 pound small yellow potatoes 1/3 cup pomegranate molasses 2 tablespoons olive oil, plus more as needed 1 tablespoon +/- Never Not Eating Za'atar 1 teaspoon Never Not Eating Chraime Flaky salt, for serving The Method: Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season liberally with kosher salt and black pepper. Arrange skin-side down in a single layer. Cook over medium heat, rotating the skillet occasionally, until lots of fat is rendered and the chicken skin...
Snacks & Appetizers Za’atar tomato hummus from I Will Not Eat Oysters Za’atar roasted chickpeas from The New York Times Israeli-inspired corn with za’atar Za’atar pomegranate cheeseball from Chez Us Tomato bread salad with za’atar vinaigrette Za’atar and olive focaccia Avocado, hearts of palm, edamame and za’atar salad Israeli couscous with lemon za’atar roasted chickpeas and carrots from Food52 Carrot tahini soup with za’atar challah croutons Dinner stuff Israeli breakfast pizza Roasted roma tomatoes with feta and za’atar from Things I Made Today Za’atar, halloumi and olive sandwich from Journey Kitchen Za’atar lemon grilled chicken from MyRecipes Za’atar fried chicken with spicy thyme honey Za’atar chicken with chickpeas and cauliflower Honey roasted za’atar chicken with dried fruit Za’atar roasted potatoes...
The Stuff: 2¼ tsp (1 packet) active dry yeast 1 tsp sugar 1¾ cups warm water (105°-110°F) 5 cups (600 grams) bread flour + more as needed 2 tsp kosher salt, Diamond brand (use less if using table salt or Morton brand) 5 Tbsp extra virgin olive oil, divided + more as needed ½ cup pitted kalamata olives 1 Tbsp Never Not Eating Za’atar, or more to taste Flakey salt, to taste The Method: Dissolve the yeast with sugar in the warm water, and allow it to sit for 10 minutes, or until the mixture looks foamy and bubbly. If using a measuring cup instead of a scale, spoon flour into the measuring cup and then level it...
The Stuff: 1 pound ground chuck 1/2 small onion, finely chopped 1 garlic clove, minced 1 tablespoon minced flat-leaf parsley 1 1/2 teaspoon minced fresh mint 1 1/2 teaspoons Never Not Eating Za’atar 1 1/2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper Bibb lettuce leaves and labneh or 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...
The Stuff:
3 pounds small red potatoes, cut into quarters
2 cloves garlic, minced
¼ cup cider or balsamic vinegar
1 Tablespoon grainy mustard
1 cup olive oil
½ Tablespoon kosher salt
½ Tablespoon black pepper
1 Tablespoon Never Not Eating Za’atar, plus more for garnish
¼ cup Kalamata olives, pitted and halved
½ cup artichoke hearts, quartered
¼ cup scallions, minced
The Method:
Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.
Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette.
Serve warm or at room temperature, garnished with Za’atar.
