The stuff: 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon instant yeast 1 cup warm water 2 tablespoons olive oil 4 tablespoons Never Not Eating Za’atar 4 tablespoons olive oil The method: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Transfer the dough into an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1 hour until it doubles in size. In a small bowl, mix your Never Not Eating Za’atar with the olive oil...
The stuff: 1 x chicken shawarma recipe, shredded 1 medium onion, chopped 1 cup mushrooms, sliced 2 medium carrots, diced 2 stalks of celery, diced 2 cloves of garlic, minced 1/3 cup flour 1 tablespoon Never Not Eating Shawarma 1 teaspoon salt ½ teaspoon pepper 5 cups chicken broth 1 cup 2% milk 1 cup frozen peas, thawed For the Biscuit Topping: 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g) 1ounce sugar (about 2 tablespoons; 30g) 2 tablespoons Never Not Eating Za’atar 1tablespoon baking powder 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 8ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes 8ounces cultured lowfat buttermilk or kefir (about...
The stuff: For the chicken and brine: 4 cups milk juice of ½ lemon 1 peeled, seeded and halved lemon ½ cup honey 2 cups hot water ⅓ cup kosher salt 6 Tbsp Never Not Eating Za’atar 6 bay leaves 3 cloves garlic, smashed with the side of a knife 6 sprigs of thyme 4 chicken thighs 4 chicken drumsticks For the flour mixture: 3 cups all purpose flour 2 tsp baking powder 2 Tbsp Never Not Eating Za’atar 3 sprigs fresh thyme 1 tsp Never Not Eating Sumac S&P 1 Tbsp hot paprika 1 quart canola or vegetable oil, for frying For the spicy thyme honey: ½ cup honey 2 Tbsp hot sauce 2 Tbsp chili oil 3 sprigs thyme a few peppercorns The method: In a large food safe container, add the milk and...
The stuff:
2-½– 3 pounds salmon as one piece or cut into pieces
4 tablespoons olive oil
Juice of two lemons
1 teaspoon kosher salt
1 tablespoon Never Not Eating Za’atar spice
1 lemon sliced very thin
The method:
Rinse salmon and pat dry. Line a sheet pan with parchment paper and preheat oven to 425℉.
Place salmon skin down on a prepared sheet pan. Drizzle olive oil and lemon juice over the salmon. Sprinkle the kosher salt and the za’atar spice over the salmon.
Lay the lemon slices on top of the salmon. Bake for 15 to 20 minutes.
The stuff:
½ cup olive oil
3 Tbsp. Never Not Eating Za’atar
6 garlic cloves, finely chopped
1 bunch cilantro, leaves and fine stems
Kosher salt and freshly ground black pepper
The method:
In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper.
Enjoy with fresh pita or toasted sourdough.
