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 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 of...
The Stuff:
680 gr shelled pistachios
3 tablespoons Never Not Eating 7 Spice
1 tablespoon sugar
Pinch of salt
3-4 tablespoons vegetable oil
The Method:
Line a large, sided baking sheet with parchment paper and preheat the oven to 325 degrees F.
Combine all the ingredients in a bowl and toss to thoroughly coat the pistachios.
Spread the pistachios in a single layer on the baking sheet.
Bake for 10-15 minutes.
Looking to jazz up your next BBQ gathering with a dish that's quick, easy, and bursting with flavour? Say no more! Dive into the world of Baharat Shrimp and Veg BBQ Basket - a mouthwatering delight that will have your guests coming back for seconds (and maybe even thirds). The stuff: 1 lb raw, medium or large peeled and deveined shrimp 1 bunch asparagus, ends trimmed, cut into 2” pieces 1 bunch spring onions, ends trimmed, quartered, 2” long (include some greens) 2 large yellow bell peppers, deveined, sliced lengthwise into 1” wide strips 3/4 lb sugar snap or snow peas, strings removed 1/2 head cauliflower, cut into 2” florets 1/4 cup olive oil, the good stuff 2 heaping tablespoons...
