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 tablespoon extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 tablespoon Never Not Eating Baharat ½ teaspoon kosher salt 1½ pounds ground chicken ¼ cup chopped fresh parsley Cooking spray 1⁄3 cup raw 100% tahini 1⁄3 cup freshly squeezed lemon juice The Method: Preheat the oven to 425°F. Line a baking sheet with baking paper. Heat a medium sauté pan over medium-high heat. Add oil and sauté onions until just beginning to brown, about 3 minutes. Add garlic, baharat, and salt. Cook until just fragrant, about 30 seconds. Place ground chicken in a medium bowl. Add parsley, onions, and garlic and mix to combine. Divide mixture into 12 equal portions. Roll a portion...
The Stuff:
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk (see below)
1/2 cup heavy cream
1 tablespoon Never Not Eating Sumac S&P
3/4 to 1 cup minced parsley
The Method:
Heat the butter in a small pot over medium heat. When it's melted and hot, stir in the flour and cook, stirring often, until it turns ivory color, about 5 minutes.
Stir in the heavy cream — the mixture will seize up, but keep stirring — then the milk. One cup should get you the consistency you want, which is a thin gravy. Bring this to the steaming point or a very low simmer, but don't let it boil. Stir well.
Mix in the
Never Not Eating Sumac S&P and parsley.
Adapted from https://honest-food.net/parsley-sauce-recipe/
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
