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 attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
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-size red onion 1 pound fresh oyster mushrooms (torn into 2-inch pieces) and/or hen-of-the-woods mushrooms (cut into large wedges, stems trimmed) Pitas, tomato slices, cucumber slices, chopped fresh flat-leaf parsley, hot sauce, and lemon wedges, for...
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 a large bowl. Add 3 tablespoons oil, 3 tablespoons Baharat, and 1 teaspoon salt to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours...
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 the oven until the cheese is golden brown on top, about 15 to 20 minutes.
Serve with fresh bread for dipping.
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 Never Not Eating Chraime. Add dill and mix thoroughly. Set aside at room temperature. Make Ufra Biber butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst....
