The Stuff: 2 large cucumbers, peeled and thinly sliced 1 sweet onion, thinly sliced 1 tablespoon sea salt 1 ½ cups mayonnaise, or more to taste ½ cup yogurt 2 tablespoons vinegar 1 tablespoon white sugar 2 tablespoons Never Not Eating Sumac S&P The Method: Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, yogurt, vinegar, sugar, and sumac together in a bowl with a whisk until smooth; pour...
The Stuff: 1 whole chicken (note: you can also use a cut-up chicken) 1 small head cauliflower, cut into small florets 1 lemon, cut into slices 4 garlic cloves, left whole with skin on 2 1/2 Tbsp Never Not Eating Za’atar Salt and pepper 1 tsp of Never Not Eating Chraime Olive oil 1 15 oz can chickpeas, drained and rinsed The Method: Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp Za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon...
Have you ever tried Moroccan fish balls? These delectable treats are a popular dish in Moroccan cuisine, known for their unique blend of flavours and aromatic spices. The stuff: For the fish balls: 350g white fish, finely diced (I prefer cod or red snapper) 1 medium onion, finely diced 2 garlic cloves, crushed 1 green chili, finely diced 1 egg 3 Tbsp olive oil a handful of chopped cilantro a handful of chopped parsley 1/2 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp Never Not Eating Sumac S&P 1/2 tsp Never Not Eating Za'atar 1 tsp salt 2 Tbsp bread crumbs a pinch of baking powder For the sauce: 2 large red peppers, sliced into 10 strips...
The stuff: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, thinly sliced Kosher salt and pepper 2 pints cherry tomatoes 2 red bell peppers, chopped 1/4 cup plus 2 teaspoons finely chopped parsley, plus more for garnish 2 teaspoons Never Not Eating Za’atar, plus more for garnish 4 large eggs 1 cup plain yogurt 1/2 cup finely chopped seeded English cucumber 1 tablespoon fresh lemon juice, plus more for drizzling 1/2 teaspoon Never Not Eating Sumac S&P 2 teaspoons finely chopped mint The method: Preheat the oven to 375°. In a large ovenproof skillet, heat the 3 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderate...
Looking to spice up your dinner routine with a dish that's as unique as you are? Say hello to Tahini-Rubbed Chicken With Chickpeas & Dates! This recipe is a flavour explosion in your mouth, guaranteed to impress even the pickiest of eaters. Let's dive into the delicious details! The stuff: 2 tablespoons tahini, well stirred 2 tablespoons olive oil 2 teaspoons honey 2 tablespoons Never Not Eating Shawarma 2 pounds bone-in, skin-on chicken leg quarters or thighs Kosher salt plus freshly ground black pepper, to taste 1 tablespoon honey 3 tablespoons hot water (either from tap or heated) 1 large lemon, very thinly sliced and cut into half moons (seeds removed) 1 large red onion, halved and thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon Never Not Eating Chraime...
