Recipe Ideas for your Never Not Eating Spice Blends

Honey Butter Chraime Cashews
Honey Butter Chraime Cashews
The stuff: 8 ounces Raw cashews (about 1 ½ cups) 2 tablespoons honey 1 tablespoon butter ½ teaspoon Never Not Eating Chraime ½ teaspoon salt The method: Preheat oven to 300°F Line a baking sheet with parchment paper Heat honey... Read more...
Creamy Za’atar Dip Two Ways
The stuff: ½ cup whole milk plain Greek yogurt  ¼ cup olive oil  1 tsp Never Not Eating Za'atar  ½ tsp sea salt  ½ tsp pepper  ½ tsp minced garlic  ½ lemon, juiced (and zest for topping)  Optional: small handful of chopped dill or other fresh herb  Optional: mix in some Never Not Eating Chraime for some heat The method: Add yogurt, olive oil, spices, garlic, lemon juice and optional herbs to a small bowl. Whisk well until smooth. Drizzle with more olive oil, and top with spices and herbs.... Read more...
Za’atar Haloumi Crisps
The stuff: Vegetable oil ¼ cup all-purpose flour 1 tablespoon Never Not Eating Za’atar 1 (8-ounce) package of halloumi cheese, cut into 3/4-inch cubes 1 tablespoon water The method: Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour, Never Not Eating Za’atar, and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat;... Read more...
Chraime Ranch Dressing Recipe
The stuff: 1/3 cup (80g) crème fraîche 1/2 cup (110g) buttermilk 2 tablespoons (8g) chopped, fresh dill 2 tablespoons (8g) chopped, fresh chives 1/2 teaspoon garlic powder 1/8 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 1 tablespoon Never Not Eating Chraime 2 tablespoons olive oil The method: In a small bowl, mix together the Never Not Eating Chraime with the olive oil. In a medium bowl, whisk together the crème fraîche, buttermilk, dill, chives, garlic powder, black pepper, and salt. Add the chraime olive oil mixture and stir... Read more...
Chraime Salmon Bites
Chraime Salmon Bites are a delectable treat that combines the rich flavours of salmon with a spicy and tangy chraime sauce. These bite-sized morsels are perfect for serving as appetizers at parties or as a flavourful snack any time of day. The stuff: 3 tablespoons Never Not Eating Chraime 1 tablespoon cumin 2 teaspoons garlic powder ¼ cup tomato paste ½ - ¾ cup water 3 tablespoons honey 2 tablespoons sugar 1 pound salmon, trimmed and cubed Cilantro Lemon juice The method: In a medium saucepan over medium heat add spices and tomato paste, stir well, then gradually add water while gently mixing until... Read more...
7 Spice Lamb Kebabs
When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests. The stuff: 1 large white onion, peeled, plus more sliced onion, for serving        2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt 2... Read more...
Baharat Beef Puff Pastry Roll
Are you looking to impress your guests with a flavorful and savory appetizer? Look no further than the Baharat Beef Puff Pastry Roll. This Middle Eastern-inspired dish is a perfect blend of spices, meat, and flaky pastry that will leave everyone coming back for more. The stuff:  About 12 ounces of puff pastry thawed Flour for sprinkling 1 egg Never Not Eating Sumac S&P, for sprinkling Olive oil 1 medium onion sliced 2 teaspoon Silan Date Syrup Salt to taste 1 pound ground beef 1 1/8 teaspoon kosher salt 1 tablespoon Never Not Eating Baharat 1 teaspoon garlic powder 1 cup 100% sesame tahini 3/4 cup water 1/4 cup lemon... Read more...
Chicken Shawarma Salad
Are you tired of the same old boring salads? Looking to spice things up in the kitchen? Well, look no further because we've got a recipe that will have your taste buds doing a happy dance - Chicken Shawarma Salad! The Stuff:   The salad: 1 Persian cucumber or 1/2 English cucumber 1/2 cup cherry or grape tomatoes 1 small red onion 1 medium romaine lettuce heart   The dressing: 1 clove garlic 1/2 cup plain Greek yogurt 2 tablespoons brine from pickled banana peppers or pepperoncini 4 tablespoons water, divided 1 tablespoon tahini Kosher salt Freshly ground black pepper   The... Read more...
Fermented Za’atar & Garlic Honey
Looking to add some pizzazz to your pantry? Say hello to fermented Never Not Eating Za’atar & garlic honey! This funky fusion will have your taste buds doing the hora like at your cousin Sarah's Bat Mitzvah! The stuff:  12 cloves garlic 2 cups honey 2 tablespoons Never Not Eating Za’atar   The method: Place garlic in a sterilized quart jar. Pour honey over the garlic and stir to combine, making sure all the garlic gets coated. Seal the jar and let it sit at room temperature for 3 days. ... Read more...
Za’atar Manakeesh
Are you ready to embark on a culinary adventure like no other? Say hello to Za’atar Manakeesh - a delicious Middle Eastern flatbread topped with a mouthwatering blend of za’atar, olive oil, and sometimes cheese. If you haven't tried this savoury treat yet, you're in for a real treat! The stuff: 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon instant yeast 1 cup warm water 2 tablespoons olive oil 4 tablespoons Never Not Eating Za’atar 4 tablespoons olive oil The method: In a large mixing bowl,... Read more...
Shawarma Pot Pie with Za’atar Drop Biscuits
  Are you tired of the same old boring pot pie? Looking to spice things up in the kitchen? Well, look no further, because we have the perfect recipe for you: Shawarma Pot Pie with Za’atar Drop Biscuits! This Middle Eastern twist on a classic comfort food will have your taste buds doing a happy dance. The stuff: 1 x Never Not Eating Chicken Shawarma recipe, shredded 1 medium onion, chopped 1 cup mushrooms, sliced 2 medium carrots, diced 2 stalks of celery, diced 2 cloves of garlic, minced 1/3... Read more...
Za’atar Fried Chicken with Spicy Thyme Honey
The stuff: For the chicken and brine: 4 cups milk juice of ½ lemon 1 peeled, seeded and halved lemon ½ cup honey 2 cups hot water ⅓ cup kosher salt 6 Tbsp Never Not Eating Za’atar 6 bay leaves 3 cloves garlic, smashed with the side of a knife 6 sprigs of thyme 4 chicken thighs 4 chicken drumsticks For the flour mixture: 3 cups all-purpose flour 2 tsp baking powder 2 Tbsp Never Not Eating Za’atar 3 sprigs fresh thyme 1 tsp Never Not Eating Sumac S&P 1 Tbsp hot paprika 1 quart canola or vegetable oil, for frying For the... Read more...
Za’atar Salmon
The stuff: 2-½– 3 pounds salmon as one piece or cut into pieces 4 tablespoons olive oil Juice of two lemons 1 teaspoon kosher salt 1 tablespoon Never Not Eating Za’atar spice 1 lemon sliced very thin  The method: Rinse salmon and pat dry. Line a sheet pan with parchment paper and preheat the oven to 425℉. Place salmon skin down on a prepared sheet pan. Drizzle olive oil and lemon juice over the salmon. Sprinkle the kosher salt and the za’atar spice over the salmon. Lay the lemon slices on top of the salmon. Bake for 15 to... Read more...
Za’atar Dip
The stuff: ½ cup olive oil  3 Tbsp. Never Not Eating Za’atar  6 garlic cloves, finely chopped  1 bunch cilantro, leaves and fine stems  Kosher salt and freshly ground black pepper The method: In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper. Enjoy with fresh pita or toasted sourdough. Read more...
Chraime Shakshuka Jam
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 the tomato mixture is mostly dry and flavours are concentrated, 13 to... Read more...
Feta Lemon Relish
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 the 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... Read more...
Hummus Tahina
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... Read more...
Lemon Za’atar Potatoes
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... Read more...
Shawarma Salad
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... Read more...
Za’atar Roasted Chicken with Black Garlic Tahini and Sumac Onions, by Chef Zachary Engel
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 the flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and... Read more...
Za'atar and Labneh Spagetti
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... Read more...
Grilled Spiced Cauliflower Recipe
The stuff: 2 tbs Never Not Eating spice of your choice  1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoons finely chopped fresh cilantro or parsley leaves (or both) and tender stems The method: Generously brush the cauliflower all over with olive oil and season evenly with the spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of... Read more...
Chraime Rib Rub
The stuff: ½ cup brown sugar ¼ cup kosher salt 1 tablespoon black pepper 2 tablespoons garlic powder 1 tablespoon onion powder 4 tablespoons Never Not Eating Chraime The method: Add all of the ingredients to a bowl and mix until combined. Store in an airtight container.  Read more...
Za'atar Burgers with Spicy Aioli
The stuff: 2 pounds ground beef 1 small white onion small diced 3/4 cup Never Not Eating Za’atar seasoning Optional: lettuce tomatoes, red onion, etc.  1 teaspoon Dijon mustard 1 large pasteurized egg yolk Juice from ½ lemon 3/4 cup extra virgin olive oil canola or vegetable work well too 1 tablespoon Never Not Eating Chraime Salt and pepper to taste The method: To make aioli, whisk together Dijon mustard, egg yolk, and lemon juice, and Never Not Eating Chraime together in a bowl. Slowly drizzle in olive oil, starting with just a few drops, while whisking. Keep adding the olive oil until the... Read more...
Yogurt-Marinated Grilled Chicken
  The Stuff: 1 cup full-fat plain Greek yogurt 1 cup lightly packed cilantro, finely chopped 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 teaspoons Never Not Eating Chraime (you could also use any of your favourite Never Not Eating pice blends in this one) 2 teaspoons kosher salt, plus more to season 1 teaspoon freshly ground black pepper, plus more to season 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact Vegetable oil, for brushing the grill The Method: In a large... Read more...
Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce
Are you ready to elevate your next gathering with a mouthwatering dish that will leave your guests craving for more? Look no further than these Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce. This recipe is a flavour explosion that will take your taste buds on a culinary journey like never before. The stuff: 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 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup... Read more...
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... Read more...
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... Read more...
Chraime-Spiced Grilled Corn
Grilled corn is a classic summer dish that can be taken to the next level with the addition of Chraime spice. This unique blend of North African spices adds a flavorful kick to the sweet and smoky corn, creating a dish that is sure to impress your guests at your next barbecue. The Stuff: 8 tablespoons (1stick) salted butter 8 ears of fresh corn, husks removed 1 tablespoon Never Not Eating Chraime   1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro 8 limes The Method: Preheat your grill to high, making sure the temperature reaches... Read more...
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... Read more...
Lebanese 7 Spice Lamb Sliders with Yogurt
The Stuff: 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) 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 7 Spice 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses The Method: Make the sauce: Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside. Make the lamb patties: Preheat grill to medium-high (400°F to 450°F).... Read more...
Whipped Feta with Sumac, Za’atar & Cucumbers
The Stuff: 1 pound feta cheese, cut into 2 pieces, at room temperature 1/4 pound cream cheese, softened 2 tablespoons heavy cream 1/4 cup extra-virgin olive oil 2 tablespoons Never Not Eating Sumac S&P 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice 1 tablespoon Never Not Eating Za’atar Salt and freshly ground pepper Toasted pita or baguette slices, for serving The Method: In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely... Read more...
Za'atar Aioli
The Stuff: 1 large garlic clove, peeled 1 cup mayonnaise 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup Never Not Eating Za'atar  The Method: With the machine running, drop garlic through the feed tube of the processor and chop finely. Add mayonnaise and lemon juice. Drizzle in oil in a thin stream, blending until smooth. Transfer to a small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavours to develop. Read more...
Turkey Kibbe Kebabs with Two Sauces
The Stuff: 2 lemons 3/4 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped fresh mint 1/3 cup coarsely chopped walnuts 1 garlic clove, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper Pinch of Never Not Eating Chraime Yogurt-Garlic Sauce 2 cups plain low-fat Greek yogurt 1/2 cup water 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1/4 teaspoon kosher salt Turkey Kebabs 1 pound ground turkey, dark meat 2 tablespoons extra-virgin olive oil, plus... Read more...
Chicken Lule Kebab
 The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing   Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding... Read more...
Shawarma Chicken and Mushroom Kebabs
The Stuff: Lemon-Garlic Tahini Sauce 1 cup tahini 2 teaspoons grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon) 1 teaspoon grated garlic (from 2 small garlic cloves) 3/4 teaspoon kosher salt 1/4 teaspoon Never Not Eating Chraime 3/4 cup to 1 cup warm water, as needed Chicken and Mushroom Kebabs 2 pounds boneless, skinless chicken thighs 1/2 cup plus 2 tablespoons olive oil, divided 11 medium garlic cloves 1/4 cup fresh lemon juice 2 tablespoons tomato paste 1 1/2 tablespoons toasted cumin seeds 3 tablespoons Never Not Eating Shawarma 1/2 medium-sized red onion 1 pound fresh... Read more...
Baharat Lamb Kebabs
 The Stuff: 2 lbs. boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded 6 tablespoons olive oil, divided, plus more for grill grates 4 tablespoons Never Not Eating Baharat, divided 2 teaspoons kosher salt, divided 1 medium-size white onion, peeled and root end trimmed 1 medium-size red bell pepper, cut into 1-inch pieces 1 medium-size yellow bell pepper, cut into 1-inch pieces 1 medium-size green bell pepper, cut into 1-inch pieces 6 small white mushrooms, halved lengthwise 15 large grape tomatoes (about 10 ounces) 3 Lebanese-style pita rounds The Method: Pat lamb dry using paper towels, and place in... Read more...
Roasted Halloumi With Tomatoes and Za’atar
The Stuff: 1 pint (300 g) cherry tomatoes 1 (8 ounce/250 g) block halloumi, cut into 8 pieces 1 teaspoon Never Not Eating Za’atar extra virgin olive oil salt and freshly ground black pepper fresh bread, for dipping The Method: Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes in a small or medium cast-iron skillet. Tuck the pieces of halloumi around the tomatoes so they all fit together snugly. Drizzle with olive oil and sprinkle with Za'atar, salt and freshly ground black pepper. Roast in... Read more...
Çilbir - Turkish Eggs
  The Stuff: Yogurt Spread: 1 cup Greek yogurt, at room temperature 1 clove garlic ½ teaspoon freshly ground black pepper ¼ teaspoon salt, or to taste (Optional) 1 teaspoon Never Not Eating Chraime 2 ½ tablespoons finely chopped fresh dill, or to taste Urfa Biber Butter: ½ stick unsalted butter 1 tablespoon Urfa Biber chilli or Aleppo chilli flakes ½ teaspoon smoked paprika ¼ teaspoon ground cumin Za'atar Oil: 1 tablespoon chopped fresh parsley 1 tablespoon Never Not Eating Za'atar 2 tablespoons olive oil 1 pinch salt  Poached Eggs: 1 tablespoon white vinegar, or as needed 4 large eggs 1 pinch sea salt The Method: Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and... Read more...
Devilled Chraime Egg Salad
 The Stuff: 12 large eggs 1/4 cup chopped green onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon cider, white wine, or sherry vinegar 1 tablespoon Never Not Eating Chraime 1/4 teaspoon Tabasco or other hot sauce (more or less to taste) 1/2 teaspoon paprika (more or less to taste) 1/2 teaspoon freshly ground black pepper (more or less to taste) 1/4 teaspoon kosher salt (more to taste) The Method:  The easiest way to make hard-boiled eggs that are... Read more...
Za’atar Olive Crumble
The Stuff: 1 cup panko 1/4 cup all-purpose flour 1 teaspoon Never Not Eating Za’atar 1/4 cup pitted kalamata olives 4 tablespoons cold unsalted butter, cubed  The Method: Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs. Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted... Read more...
Grilled Baharat Chicken with Yogurt Garlic Marinade
The Stuff: 1/2 cup plain yogurt 1 tablespoon lemon juice 1/2 cup chopped fresh parsley 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 2 ½ teaspoons Never Not Eating Baharat or Lebanese 7 Spice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts The Method: Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, parsley, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight. Grill the chicken:... Read more...
Chraime Burger Sauce
The Stuff: 1 cup mayonnaise 2 tablespoon ketchup 2 tablespoons yellow mustard 8 slices kosher dill pickle 1 tablespoon Never Not Eating Chraime Splash of white vinegar or pickle juice  The Method: Combine all ingredients in a countertop blender jar or food processor, and blend on high until smooth, scraping down sides of blender with rubber spatula as necessary Blend for 30 seconds to 1 minute Transfer sauce to an airtight container and refrigerate until ready to use Read more...
Za'atar Potato Chips Recipe
  The Stuff: 1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water 2 tablespoons distilled white vinegar 2 quarts canola or peanut oil Kosher salt 1/4 cup Never Not Eating Za'atar The Method:   Drain potatoes. In a large saucepan, combine vinegar and 2 quarts of water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on a paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get... Read more...
Khachapuri AKA Georgian Cheese Boat, with Za'atar
(Makes 1 pie, serves 2) The Stuff: 1 ½ cups all-purpose flour, more as needed (4-6 tbs) 2/3 cup warm water (approximately 110°F) 1 tablespoon olive oil 2 teaspoon kosher salt 1 ¼ teaspoon active dry yeast 1 teaspoon sugar 2 cups low-moisture kashkaval (available at Turkish grocery stores) or mozzarella, shredded 1 cups feta cheese, crumbled (salty feta works best) 1 cup cheddar, shredded 2-3 tablespoons Never Not Eating Za’atar 2 large eggs 1 tablespoon butter Coarse salt, to taste  The Method: Preheat oven to 500 with a pizza... Read more...
Caramelized Cabbage & Za’atar Tart
The Stuff: 2 tablespoons plus one teaspoon unsalted butter 1 pound Savoy cabbage, roughly chopped ½ teaspoon salt ¼ teaspoon pepper 1 clove garlic, minced (about 1 teaspoon) 2 tablespoons Never Not Eating Za’atar ¼ cup dry white wine (or vegetable broth or water mixed with a good squeeze of lemon juice) 1 sheet (14 ounces) frozen puff pastry, defrosted in the refrigerator  ½ cup grated aged gouda or gruyère cheese 2 tablespoons chopped fresh parsley and/or dill  The Method: Preheat oven to 400 degrees F. Line a baking sheet... Read more...
Iraqi Baharat Makluba
The Stuff: 2 cups basmati rice, rinsed 3 times in water, until it runs clear 1 teaspoon salt 4 cups boiled water 3 tablespoons olive oil 1 large sweet onion, sliced into circles 1 teaspoon turmeric 1 teaspoon Never Not Eating Baharat 1 teaspoon salt 5 tablespoons olive oil The Method: Rice: In a pot on medium heat, put the olive oil, drained basmati rice, and salt and mix. Add 4 cups of boiling water and cover with a lid. Cook on low heat for 15 minutes. Makluba: In a... Read more...
Pork Chops with Sherry Pan Sauce with Lebanese 7 Spice
 The Stuff: 2 bone-in, center cut pork chops (about 1 1/4  inches thick) 1 ¾tablespoons kosher salt, plus more to taste 1teaspoon black pepper, plus more to taste 1tablespoon neutral oil (such as grapeseed) 1large shallot, finely chopped (about 1/4 cup) 2 teaspoons Never Not Eating Lebanese 7 Spice 1/3 cup dry sherry (or a dry white wine) 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges) 3 tablespoons chopped prunes or dried figs 1 tablespoon chopped fresh flat-leaf parsley or cilantro Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork... Read more...
Pletzl
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoons active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoons kosher salt 3½ cups all-purpose flour 2 tablespoons olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoon olive oil 3 tablespoons Never Not Eating Sumac S&P 1 teaspoon kosher salt 1 teaspoon flaky salt, such as Maldon Never Not Eating Za’atar for garnish The Method: In a small bowl, combine 1½ cups warm water, 2¼ tsp active dry yeast, and... Read more...
Carrot Rice Pilaf
The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoons salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish   The Method: Rinse rice in cold water until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in... Read more...