The stuff: 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups of water 1-1 ½ cups tahini paste* 4-6 tbs fresh lemon juice 4 cloves garlic 6+ tbs ice water Salt Extra Virgin Cold Pressed Olive Oil Never Not Eating Za’atar Never Not Eating Chraime The method: Soak chickpeas in water, overnight. Drain and place in a saucepan on medium heat, adding the baking soda. Cook, stirring constantly, for 5 minutes. Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any foam and skins that float to the top. Cook the chickpeas for 30-40 minutes, until they are very tender and break apart easily when you press them between your fingers. Drain...
The stuff: 3 pounds large (about 4-inch) Yukon Gold potatoes 1/2 cup olive oil 1 tablespoon kosher salt, or to taste 1/2 cup freshly squeezed lemon juice (from about 3 lemons) 1/2 cup cold water 1 tablespoon Never Not Eating Za’atar seasoning, plus more for garnish 1/2 cup crumbled feta, for serving (optional) 1/3 cup chopped fresh dill, for serving (optional) The method: Preheat the oven to 450°F. Slice each potato in half, then slice each half in half. Slice again in the opposite direction for 8 (roughly 2-inch) pieces per potato. On a rimmed half-sheet pan, toss the potatoes in the olive oil and kosher salt. Arrange the potatoes in a single layer, cut-side down. In a measuring cup or small bowl, mix the lemon juice and water. Pour over the potatoes in the sheet...
The Stuff: 2 chicken breasts, thinly sliced 1 tablespoon of Greek yogurt 2 tablespoons of olive oil Juice of 1 lemon 1 teaspoon of salt A pinch of black pepper 2 teaspoons of Never Not Eating Shawarma spice 1 teaspoon of garlic powder 1 teaspoon of onion powder A pinch of ginger powder For the tahini sauce: Lemon juice Greek yogurt Tahini Salt Garlic powder Cold water Salad vegetables: Red cabbage Lettuce Tomatoes Pickles Pickled hot peppers (optional) For serving: Toasted bread Olive oil Never Not Eating Sumac S&P The Method: Mix the marinade ingredients together: tahini, olive oil, lemon juice, salt, black pepper, shawarma spices, garlic powder, onion powder, and ginger powder. Add the chicken slices to the marinade...
The stuff: Black garlic tahini 1/4 cup fresh lemon juice 2 medium garlic cloves, grated 3 peeled black garlic cloves 3/4 teaspoon kosher salt 3/4 cup tahini 3/4 cup ice water Sumac onions 1 medium-size red onion, thinly sliced 1/4 cup red wine vinegar 1 tablespoon Never Not Eating Sumac S&P Za’atar chicken 1 (4-pound) whole chicken 2 tablespoons kosher salt 1 1/2 tablespoons Never Not Eating Za’atar Black Garlic Tahini The method: Combine lemon juice and grated garlic in a blender; let stand 15 minutes. Using flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and salt to blender; puree until mostly smooth and black garlic is very finely chopped, 2 to 3 minutes. Place tahini in the bowl of a stand mixer fitted with the whisk...
The stuff: - 8 ounces (about 225 grams) spaghetti - 2 tablespoons olive oil - 2 cloves garlic, minced - 2 teaspoons Never Not Eating Za’atar - 1 cup labneh (strained yogurt) - Zest and juice of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped, for garnish (optional) The method: 1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside. 2. Make the za’atar sauce: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it...
