The Stuff: 2 cups basmati rice, rinsed 3 times in water, until it runs clear 1 teaspoon salt 4 cups boiled water 3 tablespoons olive oil 1 large sweet onion, sliced into circles 1 teaspoon turmeric 1 teaspoon Never Not Eating Baharat 1 teaspoon salt 5 tablespoons olive oil The Method: Rice: In a pot on medium heat, put the olive oil, drained basmati rice, and salt and mix. Add 4 cups boiling water and cover with a lid. Cook on low heat for 15 minutes. Makluba: In a wide pot on medium heat, pour the olive oil, Never Not Eating Baharat, turmeric and salt. Place the onion circles in one layer on top of the oil. Sauté the onion...
The Stuff: 2 bone-in, center cut pork chops (about 1 1/4 inches thick) 1 ¾tablespoons kosher salt, plus more to taste 1teaspoon black pepper, plus more to taste 1tablespoon neutral oil (such as grapeseed) 1large shallot, finely chopped (about 1/4 cup) 2 teaspoons Never Not Eating Lebanese 7 Spice 1/3 cup dry sherry (or a dry white wine) 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges) 3 tablespoons chopped prunes or dried figs 1 tablespoon chopped fresh flat-leaf parsley or cilantro Season pork with salt and pepper. Heat oil in a large skillet over medium-high. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in thickest portion of meat near the bone registers 130°F, about 15 minutes. Transfer pork to a plate, and pour...
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoon active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoon kosher salt 3½ cups all-purpose flour 2 tablespoon olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoons olive oil 3 tablespoons Never Not Eating Sumac S&P 1 teaspoon kosher salt 1 teaspoon flaky salt, such as Maldon Never Not Eating Za’atar for garnish The Method: In a small bowl, combine 1½ cups warm water, 2¼ tsp active dry yeast, and 2 tsp granulated sugar. Stir to combine, and then allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, combine 2½ cups all-purpose flour and...
The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoon salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish The Method: Rinse rice in cold water, until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in the rice and sauté for 2-3 mins Add the salt, turmeric, Never Not Eating Shawarma, and pepper, stir well Add the hot water and put the lid on Cook on low...
The Stuff: 4 to 5 medium red potatoes (1½ pounds), scrubbed 4 medium shallots, quartered 4 tablespoons extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P Kosher salt and freshly ground black pepper to taste 1 small roasting chicken (about 3½ to 4 pounds), patted dry 1 small lemon 5 tablespoons Never Not Eating Za’atar ¼ teaspoon dried red pepper flakes 2 garlic cloves 6 thyme sprigs The Method: Preheat the oven to 425°F. Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper. Season the cavity and exterior of the chicken well with...
