Recipe Ideas for your Never Not Eating Spice Blends RSS



Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce

Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) 1 teaspoon Never Not Eating Chraime ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating Za'atar 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses Salad 4 cups torn romaine lettuce leaves (from 1 head lettuce) 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers) ⅓ cup thinly sliced red onion 1 ½ tablespoons extra-virgin olive oil 1 Never Not Eating Sumac S&P The Method:  Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside. Preheat grill to medium-high (400°F to 450°F)....

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Brown Butter Za’atar Pasta Recipe

The Stuff:  1 packed cup fresh herb leaves, such as parsley, oregano, mint, thyme, or a combination 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), divided 1 pound dried long pasta, such as spaghetti or bucatini 8 tablespoons (1 stick) unsalted butter 1 tablespoon Never Not Eating Za'atar 1/2 medium lemon 1 teaspoon kosher salt, plus more for the pasta The Method: Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated. Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce. Cut 8 tablespoons unsalted...

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Eggplant Shawarma

The Stuff: 3 large eggplants (2½-3 lb) ¼ cup olive oil, plus more for drizzling 3 tablespoons Never Not Eating Shawarma 1 teaspoon brown sugar salt, as needed  chopped parsley, mint or cilantro, to garnish The Method: Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes.  Preheat the oven to 400°F.  Whisk the shawarma spice and the brown sugar in a small bowl.  Once the oven is preheated and the...

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Chraime-Spiced Grilled Corn

The Stuff: 8 tablespoons (1stick) salted butter 8ears fresh corn, husks removed 1tablespoon Never Not Eating Chraime   1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro The Method: Preheat your grill to high, making sure the temperature reaches about 550℉. Add the butter to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat. Lay the corn on a large platter or plate. Set aside 2 tablespoons melted butter, you’ll use this later. With a heat-resistant basting brush, brush each piece with the remaining butter, and sprinkle the Chraime seasoning evenly on the corn. Using tongs, place each ear directly on the grill grate. Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making...

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Chraime-Spiced Salmon with Israeli Couscous

The Stuff: 1 cup Israeli couscous Kosher salt and Pepper, to taste 1/2 cup plus 1 tablespoon chopped chives 1/2 cup chopped parsley 2 1/2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 pound salmon fillet in 1 piece, cut from the tail end 2 tablespoons Never Not Eating Chraime 1 tablespoon honey The Method: Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let cool. In a bowl, toss the couscous with 1/2 cup of the chives, parsley, lemon juice and oil. Season with salt and pepper. Gently curl the salmon over the edge...

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