The stuff:• 1 tablespoon extra-virgin olive oil• 1lb tomatoes, slow roasted and hit with a blowtorch• 1 tablespoon finely minced garlic (about 3 garlic cloves)• 3 tablespoons Never Not Eating Chraime• 1 tablespoon Never Not Eating Za’atar• 1 tablespoon smoked paprika, divided• 1 teaspoon kosher salt The Method: Heat oil in a medium skillet over medium. Add tomatoes, garlic, 2 tablespoons of the Never Not Eating Chraime. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated, 13 to 15 minutes. Remove from heat; stir in Never Not Eating Za'atar, the salt, and remaining Never Not Eating Chraime. Let cool 10 minutes. Transfer tomato jam to a medium bowl, and...
1 lemon, preferably seedless 1/4 cup extra-virgin olive oil 1/4 to 3/8 teaspoon Never Not Eating Chraime 1 large garlic clove, thinly sliced 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon Never Not Eating Za’atar 3 ounces firm, dry feta cheese, crumbled Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections. Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let...
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...
