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....
The Stuff: 12large eggs 1/4cup chopped green onion 1/2cup chopped celery 1/2cup chopped red bell pepper 1/3cup mayonnaise 2tablespoons Dijon mustard 1tablespoon cider, white wine, or sherry vinegar 1 tablespoon Never Not Eating Chraime 1/4teaspoon Tabasco or other hot sauce (more or less to taste) 1/2teaspoon paprika (more or less to taste) 1/2teaspoon freshly ground black pepper (more or less to taste) 1/4teaspoon kosher salt (more to taste) The Method: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs...
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 and golden brown. Transfer to a rack and let cool completely.
