You can find these all over Israel now, thanks to M25 Restaurant, but they became popular in the Arab markets in the Galilee. Ideally you want to grill these, if you can, but here is a version using your oven. The Stuff: 2 medium sized onions, roughly chopped 1 bunch parsley 4 cloves garlic 4 lb. ground lamb, or a mix of 2/3 lamb and 1/3 beef 4 tablespoons tomato paste 3 tablespoons pomegranate molasses 3 teaspoons Never Not Eating Baharat spice blend 1 teaspoon Never Not Eating Chraime spice bend 1 tablespoon canola oil 1 teaspoon salt Pine nuts, toasted (optional) 6 pita, cut into quarters Olive oil, to brush the pita Green onion and pickled peppers, for serving Tahini...
The Stuff:
1 cup packed flat-leaf parsley
3 tablespoons capers, drained
2 anchovies in oil, drained
3 garlic cloves, coarsely chopped
½ teaspoon Never Not Eating Sumac S&P
½ teaspoon fresh ground black pepper
½ cup of your favourite oil
The Method:
Put all of the ingredients in a blender, and puree until smooth and bright green
Taste for seasoning, and adjust to your taste
Keep in the fridge in a sealed container
The Stuff: 1 pound ground chuck 1/2 small onion, finely chopped 1 garlic clove, minced 1 tablespoon minced flat-leaf parsley 1 1/2 teaspoon minced fresh mint 1 1/2 teaspoons Never Not Eating Za’atar 1 1/2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper Bibb lettuce leaves and labneh or 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...
The Stuff:
3 pounds small red potatoes, cut into quarters
2 cloves garlic, minced
¼ cup cider or balsamic vinegar
1 Tablespoon grainy mustard
1 cup olive oil
½ Tablespoon kosher salt
½ Tablespoon black pepper
1 Tablespoon Never Not Eating Za’atar, plus more for garnish
¼ cup Kalamata olives, pitted and halved
½ cup artichoke hearts, quartered
¼ cup scallions, minced
The Method:
Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.
Next, combine the next 7 ingredients into the bottom of a large mixing bowl. Whisk to make an emulsion.
Finally, add potatoes along with the remaining ingredients and stir to blend, coating the potatoes in the vinaigrette.
Serve warm or at room temperature, garnished with Za’atar.
The Stuff: ½ cup tahini, well stirred 4 tablespoons olive oil 2 teaspoons Never Not Eating Chraime Spice 1 teaspoon salt Juice of 3 limes 4 teaspoons apple cider vinegar 2 garlic cloves, crushed (optional) ¼ cup water, to thin out the dressing The Method: Place the tahini, olive oil, salt, pepper and apple cider vinegar in a small bowl or a jar. Juice the lime and add the juice. If you're going to use the garlic, crush (or finely chop) the clove and whack this in too. Whisk the ingredients together with a fork. Add in approximately 1/4 cup water and continue to whisk until you have a smooth, even consistency. Taste test and adjust with an extra pinch...
