The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating Za'atar or Sumac S&P for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. Optional: If you want to make labneh balls roll the...
The Stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins: cooked sausage, fried salami, corn, eggplant, hot peppers, spinach, chickpeas, feta, mozzarella The Method: Head the oil in a deep skillet and your garlic until soft. If you are using onion and pepper, add and cook until soft. Add your tomatoes and seasonings and reduce to medium low heat, cooking...
The Stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime and coarsely chopped parsley for serving The Method: Heat 2 Tbsp olive oil over medium-high heat in a skillet or cast iron pan. Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, and then season with the cumin, paprika, pepper, salt,...
The Stuff:
2 tablespoons mayonaise
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon Never Not Eating Chraime Spice
Dash of Worcestershire sauce
Dash of hot sauce
Pinch dried parsley
The Method:
Add ingredients to a bowl and whisk well.
