These kefte-style meat skewers are generously seasoned with both fresh and dried chiles. Throw a few on the grill at your next barbecue and watch them disappear long before the burgers and dogs. We like to make hefty, quarter-pound patties, but smaller meatball-size kebabs are great for parties and game nights.��

Spicy Beef Kebabs with Tzatziki

SERVES 4

Beef Kebabs
1 lb [455 g] ground beef or lamb, or a mixture
1 small onion, minced
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1/4 cup [10 g] chopped fresh parsley
1/4 cup [10 g] chopped fresh cilantro
1/4 cup [2 g] chopped fresh dill
1 tsp paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Urfa Biber pepper
1 egg, lightly beaten
2 Tbsp bread crumbs

Tzatziki
1 cucumber, unpeeled
1 cup [240 g] plain Greek yogurt, full or reduced fat
2 scallions, both white and green parts, thinly sliced
1 garlic clove, minced
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh dill
1/2 tsp fine sea salt
1/2 tsp ground white pepper
Juice of 1/2 lemon or more

Warm pitas for serving

Makes about 6 cups

2 3/4 cups [275g] old-fashioned rolled oats

1 cup [100g] sliced almonds

1/2 cup [80g] flax seeds

2 tsp herbs de Provence

1 tsp fine sea salt

1 tsp Urfa pepper

1/2 cup [170g] honey

1/3 cup [80 ml] extra virgin olive oil

1 cup [160g] diced dried apricots

1 cup [140g] pitted oil-cured olives, patted dry with paper towels*

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. In a large bowl, mix the oats with the almonds, flax seeds, herbes de Provence, salt, and Urfa pepper. In a smaller bowl, whisk together the honey and oil. Pour over the oats and stir well to coat all the dry ingredients with the oil mixture.
Turn the granola onto the baking sheet and spread as thinly as possible. Bake for 10 minutes, then remove from the oven and stir and turn with a metal spatula. Spread out the granola again and return to the oven for 10 to 12 minutes longer, or until browned. Set aside to cool on the baking sheet until crisp.
Add the apricots and olives and mix well, leaving some bigger chunks. Transfer to airtight containers and use within 1 or 2 months.

*Be sure to pat the olives dry as thoroughly as possible, or they will make the granola soggy. If they are moist, add them to the granola mixture as it toasts for the last 5 minutes; this will dry them out a bit.

��

Serves 4-6

6 large eggs

2 tbsp mayonnaise

2 tbsp plain Greek yogurt

2 tbsp dukkah, plus more for garnish

1.5 tsp Dijon mustard

Fine sea salt and freshly ground balck pepper

Aleppo pepper, for garnish

��

Put the eggs in a saucepan with water to cover and place over high heat. When the water just reaches a boil, remove from the heat and cover the pan. Let the eggs stand in the hot water for 15 minutes, drain and cover with cold water. When cool to touch, peel the eggs.

Halve the eggs lengthwise and scoop the yolks into a bowl. Add the mayonnaise, yogurt, dukkah, mustard, salt & pepper to taste, and mash with a fork until smooth. Fill the egg whites, mounding slightly. Garnish with extra dukkah and a sprinkle of Aleppo pepper. Refrigerate until ready to serve.

This recipe is from the Nutty chapter of the award-winning Flavors of the Sun.��

We are always happy to share recipes with customers who want to try their hand at our family favorites at home, but we love it even more when customers return the favor! This recipe is a variation on one that came to us from longtime patron Steve Marcus, who devised a hearty cauliflower side dish incorporating all his preferred Sahadi’s staples. It’s well-spiced and tangy, with a hint of sweetness from dried apricots, and a nice cold-weather option when there aren’t a lot of fresh green veggies to choose from.

SERVES 6 TO 8
1 head cauliflower
1/2 cup [120 ml] extra-virgin olive oil
2 Tbsp ����’a�ٲ���
1 tsp fine sea salt
1 tsp Aleppo pepper
1/4 cup [55 g] tahini
1/4 cup [60 g] plain Greek yogurt, full or low fat 2 Tbsp fresh lemon juice
1/2 tsp ground white pepper
1/4 cup [10 g] chopped fresh parsley
1/4 cup [40 g] chopped Turkish apricots

Preheat the oven to 425°F [220°C].

Cut the cauliflower into 2 in [5 cm] florets and mound on a large rimmed baking sheet. Toss with 1⁄4 cup [60 ml] of the oil and the ����’a�ٲ���, 1⁄2 tsp of the salt, and the Aleppo pepper. Spread the cauliflower in a single layer and roast, turning once or twice as it cooks, until golden brown, 25 to 30 minutes.

While the cauliflower is roasting, whisk together the tahini, yogurt, remaining 1⁄4 cup [60 ml] of olive oil, and the lemon juice in a large bowl. Season with the remaining 1⁄2 tsp of salt and the white pepper. Add 2 Tbsp of water to thin to drizzling consistency, adding more by the tsp as needed.

Add the warm cauliflower and toss to coat with the dressing. Gently stir in the parsley and apricots to distribute evenly. Serve warm.

SERVES 6
1/4 cup [60 ml] plus 1 Tbsp extra-virgin olive oil
1 tsp Aleppo pepper
1 tsp Urfa pepper
1 1/2 tsp fine sea salt
1 tsp freshly ground black pepper
1 3/4 lb [800 g] zucchini or yellow summer squash, cut into diagonal slices
1 bunch scallions, white and green parts separated, sliced
1/4 cup [30 g] chopped red bell pepper
1/4 cup [30 g] chopped yellow or orange bell pepper
1/4 cup [10 g] chopped fresh parsley
1 Tbsp seeded and chopped jalapeño pepper
1 tsp chopped garlic

Preheat the broiler and line a broiler pan or baking sheet with foil. Or, if you're still grilling,��get your coals prepped.

��

Spread the zucchini slices on the prepared pan in a single layer and broil, turning them once, for about 5 minutes per side or until just browned and tender.

While the zucchini cooks, combine the bell peppers, parsley, jalapeño, garlic, and scallion greens. Season with the remaining 1⁄2 tsp of salt. Spoon the relish over the hot zucchini and serve warm or at room temperature.

SERVES 6
1/2 cup [120 ml] plus 2 Tbsp extra-virgin olive oil
11/2 cups [270 g] quinoa
2 cups [320 g] grape tomatoes, halved or quartered if large
2 Persian cucumbers, finely diced
3 cups [120 g] finely chopped fresh parsley, packed, plus more for garnish
1 1/2 cups [60 g] finely chopped fresh mint, packed, plus more for garnish
1 bunch scallions, both white and green parts, thinly sliced (about 1 1⁄2 cups)
1/2 cup [120 ml] fresh lemon juice
1 tsp Aleppo pepper, plus more for garnish
1/2 tsp sumac
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup [160 g] cooked chickpeas
6 oz [170 g] Greek feta cheese, diced

In a large saucepan, heat the 2 Tbsp of oil until hot. Add the quinoa and toast over medium heat for 2 or 3 minutes, stirring frequently. Add 2 cups [480 ml] of water and bring to a boil. Cover the pan, lower the heat, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Spread the quinoa on a rimmed baking sheet to cool completely.
Scrape the cooled quinoa into a large bowl and add the tomatoes, cucumbers, parsley, mint, and scallions.

Toss to combine. In a small bowl, whisk together the lemon juice, remaining 1⁄2 cup [120 ml] of oil, Aleppo pepper, sumac, salt, and black pepper. Pour the dressing over the salad, mixing gently but thoroughly. Fold in the chickpeas and feta. Serve chilled or at room temperature, sprinkled with additional parsley, mint, and Aleppo pepper.

SERVES 6
1/4 cup [60 ml] extra-virgin olive oil, plus more for drizzling
1 onion, finely diced
2 large garlic cloves, minced
Two 15 or 19 oz [430 or 540 g] cans fava beans (foul mudammas)
2 tsp ground cumin
1 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp Aleppo pepper
1/2 cup [20 g] chopped fresh parsley
1 lemon, halved
1/4 cup [45 g] Kalamata olives, whole
Fresh sliced tomatoes, sliced cucumbers, labneh,
and warm Za’atar Bread or pitas, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté just until tender, about 5 minutes. Drain the beans, reserving 1⁄2 cup [120 ml] of the liquid. Add the beans and 1⁄4 cup [60 ml] of the reserved liquid to the pot, crushing some of the beans a bit with a wooden spoon to make a thick sauce. Add the cumin, salt, and black and Aleppo peppers, and mix well. Lower the heat and simmer for 10 minutes, or until the beans are very tender and the flavors have blended. If it looks too dry, stir in as much of the remaining 1⁄4 cup [60 ml] cooking liquid as needed to make a fluid, chunky mixture.

Transfer the bean mixture to a shallow bowl and sprinkle with the parsley. Squeeze some lemon juice over the dish and drizzle with more olive oil. Garnish with the olives. Serve the beans with a platter of sliced tomatoes and cucumbers, labneh drizzled with extra-virgin olive oil, and bread for dipping.

SERVES 4 TO 6
1/4 cup [5 g] crushed fresh mint leaves
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp Aleppo pepper
1/2 tsp freshly ground black pepper
Twelve 1/2 in [12 mm] thick lamb rib chops (about 2 lb [910 g] total)
1/4 cup [80 g] pomegranate molasses

Combine the mint, oil, salt, and Aleppo and black peppers in a mini food processor or blender and whiz to make a paste, adding a bit more oil if needed to loosen the mixture.

Scrape out the paste into a large bowl, add the chops, and toss to coat all over with the mixture. Cover the bowl and set aside at room temperature to marinate for 30 minutes while you fire up the grill or preheat a grill pan over medium-high heat.

Arrange the chops on the hot grill or pan, placing them over the hottest part of the fire. Sear for about 2 minutes or just until browned, then turn and sear the second side. Brush the tops of the chops with the pomegranate molasses. Turn again, brushing the second side with the molasses, then turn one last time. Cook no more than 30 seconds per side after glazing, just long enough to caramelize it without overcooking the meat.

Transfer to a serving platter, cover loosely with foil, and let the chops rest for 5 minutes or so before serving.

SERVES 4 TO 6
Wings
1/2 cup [50 g] harissa spices
2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp fine sea salt
1/2 tsp cayenne
2 1/2 lb [1.2 kg] chicken wings, separated at joint, tips discarded

Feta Dipping Sauce
1/2 cup [120 g] plain yogurt, full or reduced fat
1/4 cup [30 g] crumbled feta cheese
2 Tbsp chopped fresh parsley, plus more for garnish
2 Tbsp chopped dill
2 Tbsp minced cucumber
1 garlic clove, minced or grated
1 tsp fresh lemon juice
3/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
Liquid harissa, for serving

To make the wings: In a large bowl, combine the harissa spices with the oil, minced garlic, sea salt, and cayenne, stirring to make a paste. Add the wings and mix with your hands until they are thoroughly coated with the spice mixture. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 500°F [260°C] or as close as your oven goes. Coat a rimmed baking sheet thoroughly with olive oil. Spread the wings in the pan in a single layer. Bake for 45 minutes, moving the pan from the top to the bottom rack and turning the wings every 15 minutes to ensure they brown evenly.

To make the dipping sauce: In a small bowl, mix the yogurt with the feta, parsley, dill, cucumber, garlic, lemon juice, salt, and pepper, and stir thoroughly with a fork.

Arrange the hot wings on a platter and shower with the chopped parsley. Serve with the dipping sauce and liquid harissa for those who like it even spicier.

This recipe is in the��Sweet chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

MAKES 2 QT [1.9 L]
4 cups [960 ml] whole milk, preferably organic
2 1/2 tsp sahlab powder��
1 cup [200 g] sugar
1 lb [455 g] tart dried apricots
11/2 tsp mastic “tears”
1 cup [240 ml] heavy cream
2 tsp orange blossom water

Pour all but 1⁄4 cup [60 ml] of the milk into a large saucepan. In a small bowl, stir the sahlab into the reserved 1⁄4 cup [60 ml] of milk until dissolved.��Stir the sahlab mixture into the saucepan of milk and bring to a boil, stirring frequently. When the mixture reaches a boil, add the sugar, reduce the heat to medium-low and cook, stirring frequently, for 25 minutes, until slightly thickened.

While the milk heats, combine the apricots with 1 cup [240 ml] water in a small saucepan. Bring to a boil, stir once, then cover and set aside to cool completely.

Using a small spice grinder or a mortar and pestle, grind or pulverize the mastic to a very fine powder. Transfer the powder to a small bowl and blend with
1 Tbsp of the heavy cream. Add to the hot milk mixture and cook for 5 more minutes, or until slightly thickened. Set aside to cool to room temperature.

While the milk cools, combine the apricots and cooking liquid in a blender or food processor. Purée until very smooth.

Strain the cooled milk mixture into a clean bowl. Stir in the remaining cream, the orange blossom water, and the apricot purée. Refrigerate until thoroughly chilled, at least 2 hours or overnight.

Pour the ice cream mixture into the canister of an ice cream maker and freeze according to the instructions. Transfer to freezer containers and freeze for at least 2 hours or until completely firm. Keep frozen until ready to serve.

SERVES 6 TO 8
Chicken
2 1/2 to 3 lb [1.2 to 1.4 kg] boneless, skinless chicken breasts, cut into 1 in chunks
1/2 cup chopped fresh parsley, plus more for garnish
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
1 tsp fine sea salt
1 tsp Aleppo pepper, plus more for garnish
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground black pepper

Toum
1/4 cup [60 ml] fresh lemon juice
2 Tbsp crushed fresh garlic
1 tsp fine sea salt
2 cups [480 ml] extra-virgin olive oil
1 lb [455 g] red or yellow baby bell peppers or full-size peppers, cut into quarters
2 cups [320 g] cherry or grape tomatoes

To make the chicken: Put the chicken chunks in a large bowl. Add the parsley, extra-virgin olive oil, garlic, salt, Aleppo pepper, smoked paprika, cumin, and black pepper. Mix well, cover, and refrigerate for at least 2 hours and up to 12 hours.

To make the toum: Put the lemon juice, garlic, and salt in a food processor. With the motor running, slowly pour in the oil in a steady stream until fully emulsified and fluffy like mayonnaise. Store in the refrigerator in a tightly covered container.When ready to cook, preheat a barbecue grill, ridged grill pan, or the broiler until very hot. Wipe the grill grates or grill pan with an oil-soaked paper towel to prevent sticking. Thread the chicken chunks onto long metal skewers, alternating with the bell peppers and tomatoes.

Grill the skewers over high heat, turning once, until well browned and cooked through, 10 to 12 minutes total. Garnish with parsley and Aleppo pepper, and serve with lots of toum.

��

This recipe is in the��Bright chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

SERVES 6 TO 8
1/2 cup [70 g] chopped Persian cucumbers
2 romaine hearts, chopped
1/2 cup [70 g] halved grape tomatoes
1/2 cup [60 g] chopped celery
1/2 cup [60 g] chopped yellow bell pepper
1/2 cup [60 g] chopped red bell pepper
1/2 cup [70 g] chopped red onion
1/2 cup [60 g] chopped radishes
1/2 cup [20 g] chopped fresh parsley
2 Tbsp chopped fresh mint
1/2 cup [120 ml] extra-virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 garlic clove, minced
2 tsp sumac, plus more for garnish
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp Aleppo pepper
2 cups [90 g] pita chips

Combine the cucumbers, romaine, tomatoes, celery, bell peppers, onions, and radishes in a large bowl and toss to mix well. Sprinkle the parsley and mint on top.In a small bowl, whisk together the oil, lemon juice, vinegar, garlic, sumac, salt, and black and Aleppo peppers. Drizzle over the salad and toss gently to combine. Top with the pita chips and a sprinkle of sumac and serve immediately.

This recipe is in the��Spiced chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

SERVES 4 TO 6
1/4 cup [60 ml] extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, minced
One 15 or 19 oz [430 or 540 g] can fava beans (foul mudammas)
2 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp ground allspice
1 tsp fine sea salt
4 cups [180 g] pita chips
1 bunch scallions, both white and green parts, thinly sliced
1/2 red onion, sliced into thin half moons 1 plum tomato, diced
1/4 cup [10 g] chopped fresh parsley
1/4 cup [10 g] chopped fresh mint
1 tsp sumac
1 cup [240 g] plain yogurt, stirred until smooth
1/2 cup [60 g] crumbled feta cheese
1/4 cup [35 g] sliced pitted green or black olives
Mint sprigs, for garnish

Heat the oil in a saucepan over medium heat. Add the shallot and garlic and sauté until softened and fragrant, 4 to 5 minutes. Add the beans and their liquid, then stir in 1 tsp of the Aleppo pepper and the cumin, allspice, and 1⁄2 tsp of the salt. Reduce the heat to low and simmer, covered, for 10 to 12 minutes, or until thick and fragrant. Keep warm.

To assemble, spread the pita chips on a large platter. In a bowl, toss the scallions, red onion, tomato, parsley, mint, remaining 1⁄2 tsp of salt, and sumac together until combined. Spoon the fava beans onto the pita chips and drizzle with the yogurt. Top with the vegetable relish, crumbled feta, and olives. Sprinkle with the remaining Aleppo pepper and garnish with mint sprigs. Serve immediately.

One of the best parts of working in this business is that I always have top quality nuts available for snacking or baking. This is a fun way I like to use them that also doubles as a nice holiday gift.

This recipe is in the��Spiced chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

Sweet and Spicy Nut Brittle

MAKES ABOUT 4 CUPS [560 G]
2 cups roasted unsalted mixed nuts (about 1/2 lb [230 g]), coarsely chopped 11/2 cups [300 g] sugar
1 cup [240 ml] Amaretto or
2 Tbsp honey
2 Tbsp unsalted butter
3/4 tsp Aleppo pepper
1 tsp flaky sea salt

Preheat the oven to 300°F [150°C]. Spray a rimmed baking sheet with nonstick spray.

On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flow over them more readily.)

In a 1 qt [960 ml] saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F [150°C] (hard crack stage).

Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer. Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.��

This recipe is in the��Spiced chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

SERVES 4��

1/2 cup [120 g] plain Greek yogurt, full or reduced fat��

1 Tbsp ras el hanout��

1 tsp fine sea salt��

1 tsp hot paprika��

1 tsp hot red pepper flakes��

4 large bone-in, skin-on chicken breast halves��

Chopped fresh cilantro, for garnish

In a medium bowl, stir together the yogurt, ras el hanout, salt, paprika, and red pepper flakes. Add the chicken and turn to coat thoroughly with the seasonings. Cover the bowl and marinate for 2 hours in the refrigerator.

Prepare a gas or charcoal grill. When hot, mound most of the coals to one side. Place the chicken breasts over the hottest part of the fire, skin side down, and cook until the skin has developed a bit of char and the fat has rendered. Turn the breasts skinside up, move to the cooler side of the grill, and cover the grill. Cook the chicken, turning once or twice, until cooked through, 25 to 30 minutes.

Alternatively, you can prepare this in the oven. Preheat the oven to 350°F [180°C] and arrange the chicken in a baking dish large enough to hold them without touching. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.

Garnish with the chopped cilantro. Serve hot or at room temperature.

This recipe is in the Nutty chapter of��Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��order your copy now��from wherever books are sold.

SERVES 6
1/4 cup [60 ml] plus 2 Tbsp extra-virgin olive oil
1/2 cup [60 g] pine nuts, preferably Spanish
1/4 cup [60 ml] white wine vinegar (such as prosecco or champagne)
1 garlic clove, minced
1/2 tsp fine sea salt
1/2 tsp Aleppo pepper
1/4 tsp freshly ground black pepper
8 oz [230 g] mixed baby greens
4 baby red bell peppers, sliced into rings, or 1 large red bell pepper, cored, seeded, and thinly sliced
1 small fennel bulb, halved lengthwise then sliced thinly crosswise
1/2 small red onion, sliced into half moons
1/2 cup [80 g] diced Turkish dried apricots or cranberries
4 oz [115 g] chunk Parmigiano-Reggiano, the best quality you can find

In a sauté pan, warm the ¼ cup [60 ml] olive oil over medium-low heat. Add the pine nuts and sauté until browned, about 4 minutes, stirring often. Strain the oil into a small bowl, then spread the pine nuts on paper towels to drain. Let the nuts and oil cool completely.

Add the remaining 2 Tbsp of olive oil to the cooled pine nut oil. Whisk in the vinegar, garlic, salt, and Aleppo and black peppers.

Put the greens in a large bowl. Add the bell peppers, fennel, onion, and dried fruit and toss to combine. Use a vegetable peeler to shave the cheese over the salad in large curls. Just before serving, drizzle with the dressing and toss well. Sprinkle with the pine nuts and serve immediately.

This recipe is in the Nutty chapter of Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can��pre-order your copy now��from wherever books are sold.

Pistachio Cheesecake with Kataifi Crust

SERVES 12
1 cup [220 g] (2 sticks) unsalted butter��
8 oz [225 g] kataifi dough
3 1/2 cups [490 g] raw shelled pistachios
7 Tbsp [150 g] honey
1 lb [455 g] labneh
1 lb [455 g] cream cheese, at room temperature
1 cup [200 g] sugar
1 Tbsp orange blossom water
4 eggs
2 egg yolks

Preheat the oven to 375°F [190°C]. Coat a 10 in [25 cm] springform pan with cooking spray.

Melt the butter in a glass measuring cup or small saucepan and set aside to cool slightly. Place the kataifi in a bowl and fluff with your fingers to separate the shreds. Chop 1 cup [140 g] of the pistachios and add to the bowl. Drizzle the butter over the mixture, leaving any white solids behind, and toss to combine thoroughly.

Press the crust mixture into the springform pan, making a compact layer on the bottom and about ¼ in [6 mm] up the sides. Drizzle with 3 Tbsp of the honey. Bake the crust until crisp and well browned, 30 to 40 minutes. Let the crust cool a bit on a wire rack and lower the oven heat to 325°F [160°C].

While the crust is baking, spread the remaining 2½ cups [350 g] of pistachios on a rimmed baking sheet and toast in the same oven, shaking the pan once or twice, until they are golden and fragrant, about 5 minutes. Let cool.

Combine the labneh and cream cheese in the bowl of a stand mixer and beat until smooth. Beat in the sugar and orange blossom water, then add the eggs and egg yolks, one at a time, beating until smooth after each addition. Scrape down the sides of the bowl frequently with a rubber spatula to prevent lumps. Add 1½ cups [210 g] of the roasted pistachios and mix by hand with the spatula until well combined.

Pour the filling into the baked crust, level the top, and bake for 1 hour or until the filling is firm and just beginning to brown at the edges. Transfer to a wire rack and cool completely in the pan.

To serve, release and remove the sides of the springform pan and transfer the cheesecake to a serving plate. Mix the remaining cup [140 g] of toasted pistachios with the remaining 4 Tbsp [85 g] of honey and spoon the mixture onto the cake. Serve chilled or at room temperature.

Photo by Kristin Teig

Being��part of a food family, it took me a little while��to realize not everyone had unusual ingredients in their pantries! So, when they purchased��za'atar for a recipe, they needed to know how to use the rest. That was the��basis for this book.��

I loved the whole process from recipe development to testing, to collaborating with��,��to the amazing photo shoot with , to delivering the finished��product to Chronicle Books.��

It has been a wild ride and I hope you enjoy cooking from it as much as I did producing the recipes. You can pre-order your copy now from wherever books are sold. I'm looking forward to hosting you all at a book party this fall at our Industry City store! In the meantime, this recipe for Salmon Kebabs with Nigella should hold you over.

��

Salmon Kebabs with Nigella, from Flavors of the Sun by Christine Whelan

SERVES 6

2 lb [910 g] center-cut skinless salmon fillet, cut into 2 in [5 cm] chunks
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh chives
2 tsp Aleppo pepper
1 tsp ground cumin
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp nigella seeds
1/2 cup [120 ml] extra-virgin olive oil
1 red onion, cut into wedges
1 lemon (Meyer lemon, if available), cut into wedges

Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges. Serve it over pilaf, in a pita drizzled with Pomegranate Vinaigrette, or atop a bed of arugula dressed with the same vinaigrette for a sweet/sour contrast.

��Salmon Kebabs photo by Kristin Teig