The Stuff: PASTRY CRUST 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface 1 teaspoon kosher salt 2 teaspoons Never Not Eating Shawarma Spice 1 teaspoon Never Not Eating Chraime Spice 1/2 teaspoon black pepper 1/2 cup cold unsalted butter (4 ounces), cubed 4 to 5 tablespoons ice water SUMAC POMEGRANITE MOLASSES ONIONS 2 tablespoons canola oil 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups) 2 teaspoons Never Not Eating Sumac S&P 1/2 teaspoon Never Not Eating Chraime Spice 1 tablespoon pomegranate molasses FILLING 2 pounds ripe red medium-size tomatoes (Romas work great for this recipe, or any heirlooms) 1 tablespoon Never Not Eating Chraime Spice 1 teaspoon kosher salt,...
Snacks & Appetizers Za’atar tomato hummus from I Will Not Eat Oysters Za’atar roasted chickpeas from The New York Times Israeli-inspired corn with za’atar Za’atar pomegranate cheeseball from Chez Us Tomato bread salad with za’atar vinaigrette Za’atar and olive focaccia Avocado, hearts of palm, edamame and za’atar salad Israeli couscous with lemon za’atar roasted chickpeas and carrots from Food52 Carrot tahini soup with za’atar challah croutons Dinner stuff Israeli breakfast pizza Roasted roma tomatoes with feta and za’atar from Things I Made Today Za’atar, halloumi and olive sandwich from Journey Kitchen Za’atar lemon grilled chicken from MyRecipes Za’atar fried chicken with spicy thyme honey Za’atar chicken with chickpeas and cauliflower Honey roasted za’atar chicken with dried fruit Za’atar roasted potatoes...
The Stuff:
1 tablespoon plus 1 teaspoon distilled white vinegar
1 medium-size red onion, thinly sliced lengthwise (about 2 cups)
2 teaspoons Never Not Eating Sumac S&P
The Method:
Bring vinegar to a simmer in a small skillet over low. Remove from heat. Toss together onion slices, sumac, and hot vinegar in a medium bowl until well combined. Refrigerate in an airtight container up to 5 days.
The Stuff: 2¼ tsp (1 packet) active dry yeast 1 tsp sugar 1¾ cups warm water (105°-110°F) 5 cups (600 grams) bread flour + more as needed 2 tsp kosher salt, Diamond brand (use less if using table salt or Morton brand) 5 Tbsp extra virgin olive oil, divided + more as needed ½ cup pitted kalamata olives 1 Tbsp Never Not Eating Za’atar, or more to taste Flakey salt, to taste The Method: Dissolve the yeast with sugar in the warm water, and allow it to sit for 10 minutes, or until the mixture looks foamy and bubbly. If using a measuring cup instead of a scale, spoon flour into the measuring cup and then level it...
The Stuff: 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon date syrup or honey 2 teaspoons Never Not Eating Baharat 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 medium fennel bulbs, halved lengthwise, cored, and thinly sliced (about 5 cups) 3 scallions, very thinly sliced (about 1/2 cup) 1/4 cup roughly torn fresh mint leaves, plus more for garnish 1/2 cup Marcona almonds, coarsely chopped, plus more for garnish 2 Ruby Red grapefruits, peeled and segmented (about 2 cups) The Method: 1. In a small bowl, whisk together oil, vinegar, date syrup, baharat, salt, and pepper. 2. Place fennel, scallions, mint, and almonds in a large bowl. Drizzle vinaigrette over fennel mixture,...
