(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 cup 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 stone or inverted sheet pan Combine cheeses in a bowl, and toss together. In the bowl of your stand mixer, with the dough hook, combine flour, salt, yeast, and sugar,...
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 such as Dufour, 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 (13½ X 18 or thereabouts) with parchment paper. Heat a large skillet over medium heat and add butter. When butter has melted, add cabbage, using tongs or...
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 boiling water and cover with a lid. Cook on low heat for 15 minutes. Makluba: In a wide pot on medium heat, pour the olive oil, Never Not Eating Baharat, turmeric and salt. Place the onion circles in one layer on top of the oil. Sauté the onion...
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. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in thickest portion of meat near the bone registers 130°F, about 15 minutes. Transfer pork to a plate, and pour...
The Stuff: For the dough: 1½ cups warm water 2¼ teaspoon active dry yeast (1 packet) 2 teaspoon granulated sugar 2 teaspoon kosher salt 3½ cups all-purpose flour 2 tablespoon olive oil, plus more to coat the dough For the topping: 3 small yellow onions 1 tablespoons 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 2 tsp granulated sugar. Stir to combine, and then allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, combine 2½ cups all-purpose flour and...
