To use as a dip: ½ cup whole milk plain Greek yogurt ¼ cup olive oil 1 tsp Never Not Eating Za'atar ½ tsp sea salt ½ tsp pepper ½ tsp minced garlic ½ lemon, juiced (and zest for topping) Optional: small handful of chopped dill or other fresh herb Optional: mix in some Never Not Eating Chraime for some heat The method: Add yogurt, olive oil, spices, garlic, lemon juice and optional herbs to a small bowl. Whisk well until smooth. Drizzle with more olive oil, and top with spices and herbs. To go with meat: ½ cup Mayonnaise ¼ cup Greek Yogurt or Sour Cream 2 tbsp. Tahini 2 tbsp. Fresh Parsley, chopped 1 tbsp. Never Not...
The stuff: Vegetable oil ¼ cup all-purpose flour 1 tablespoon Never Not Eating Za’atar 1 (8-ounce) package of halloumi cheese, cut into 3/4-inch cubes 1 tablespoon water The method: Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour, Never Not Eating Za’atar, and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per...
The stuff:
1/3 cup (80g) crème fraîche
1/2 cup (110g) buttermilk
2 tablespoons (8g) chopped, fresh dill
2 tablespoons (8g) chopped, fresh chives
1/2 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 tablespoon Never Not Eating Chraime
2 tablespoons olive oil
The method:
In a small bowl mix together the Never Not Eating Chraime with the olive oil.
In a medium bowl, whisk together the crème fraîche, buttermilk, dill, chives, garlic powder, black pepper, and salt. Add the chraime olive oil mixture and stir well to combine.
Use immediately as a dressing or dip, or store in the refrigerator for up to one month.
Chraime Salmon Bites are a delectable treat that combines the rich flavours of salmon with a spicy and tangy chraime sauce. These bite-sized morsels are perfect for serving as appetizers at parties or as a flavourful snack any time of day. The stuff: 3 tablespoons Never Not Eating Chraime 1 tablespoon cumin 2 teaspoons garlic powder ¼ cup tomato paste ½ - ¾ cup water 3 tablespoons honey 2 tablespoons sugar 1 pound salmon trimmed and cubed Cilantro Lemon juice The method: In a medium saucepan over medium heat add spices and tomato paste, stir well, then gradually add water while gently mixing until a semi-thick sauce forms. Add honey and sugar. Mix until dissolved. Set aside to cool. Coat the salmon with the chraime paste and let marinate for 30 minutes to 1...
When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests. The stuff: 1 large white onion, peeled, plus more sliced onion, for serving 2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt 2 teaspoons black pepper 1 teaspoon Never Not Eating 7 Spice (Baharat also works well here) 1/2 teaspoon baking soda 6 tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges,...
