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
Are you ready to tantalize your taste buds with a burst of exotic flavours? Look no further than Moroccan Chraime Fish Balls! These delectable morsels are a true culinary delight that will transport you to the bustling markets of Morocco with every bite. The Stuff: For the fish balls: 350g fish, finely diced (cod or red snapper preferred) 1 medium onion, finely diced 1 egg 3 ablespoons olive oil Handful of chopped cilantro Handful of chopped parsley 1 tablespoon Never Not Eating Chraime 1 teaspoon salt 2 tablespoon bread crumbs Pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips 1 green chili, chopped 1 garlic clove, finely sliced 4 fresh, large tomatoes, finely diced 4 tablespoon...
Are you ready to elevate your burger game to a whole new level? Imagine sinking your teeth into a juicy, flavorful Grilled Za'atar Burger with Chraime Aioli. This Middle Eastern-inspired creation will tantalize your taste buds and leave you craving for more. The stuff: 1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1-2 tablespoons Never Not Eating Chraime Salt and pepper to taste 1/3 cup Never Not Eating Sumac S&P 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds toasted 1 teaspoon coarse sea salt 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar The method: To make aioli, whisk together Dijon mustard, egg yolk, Never Not Eating Chraime and lemon juice together in a bowl....
