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.
The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and...
