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Ok, what are you having for (lunch or) dinner tonight / tomorrow / the day after, because red cabbages and pomegranates are officially in season, and this is THE perfect salad to have ready and on repeat, now and always 💚🧡❤️💜 every time I make this salad I remember why I (and MILLIONS OF YOU) love it so much 🫶🏼🩷❤️💚🧡💛💜 thank you so much for all the love and shares - If you haven’t made it yet, where have you been? Well, that doesn’t matter anymore, because you know what I’m going to day - please make it (you can watch the video here and also on my YouTube channel from a few years back) The key is to chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
1.99M
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7mo ago
melizcooks
Ok, what are you having for (lunch or) dinner tonight / tomorrow / the day after, because red cabbages and pomegranates are officially in season, and this is THE perfect salad to have ready and on repeat, now and always 💚🧡❤️💜 every time I make this salad I remember why I (and MILLIONS OF YOU) love it so much 🫶🏼🩷❤️💚🧡💛💜 thank you so much for all the love and shares - If you haven’t made it yet, where have you been? Well, that doesn’t matter anymore, because you know what I’m going to day - please make it (you can watch the video here and also on my YouTube channel from a few years back) The key is to chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
Slow-Roasted Lamb cooked in chicken stock: If you have a lovely joint of lamb leg or shoulder in the fridge and aren’t sure how to cook it for NYE / NYD, then this one is for you. Method: For a 1.5kg leg / shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb leg /shoulder 1.5-1.75kg, cook for an extra 30 minutes covered (4 1/2 hours covered instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours covered instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours covered instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. 🎶 @melisfis Kaçın Kurası #roastlamb #roastdinner #melizcooks
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7mo ago
melizcooks
Slow-Roasted Lamb cooked in chicken stock: If you have a lovely joint of lamb leg or shoulder in the fridge and aren’t sure how to cook it for NYE / NYD, then this one is for you. Method: For a 1.5kg leg / shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb leg /shoulder 1.5-1.75kg, cook for an extra 30 minutes covered (4 1/2 hours covered instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours covered instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours covered instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. 🎶 @melisfis Kaçın Kurası #roastlamb #roastdinner #melizcooks
TWO YEARS since I posted this salata after it stood idle on my blog and YT channel for years. Get this on your dinner tables tonight - who’s made this one already? Ok, what are you having for (lunch) or dinner tonight because this is THE perfect salad to have on repeat, now and always 💚🧡❤️💜 chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
1.33M
39.9K
438
3mo ago
melizcooks
TWO YEARS since I posted this salata after it stood idle on my blog and YT channel for years. Get this on your dinner tables tonight - who’s made this one already? Ok, what are you having for (lunch) or dinner tonight because this is THE perfect salad to have on repeat, now and always 💚🧡❤️💜 chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
How to cook like a Kıbrıslı: Melek Nene’s Pazılı Kuru Börülce (Pan Fried Chard & Black Eyed Beans) Meliz’s Kitchen 🫘 🧅 🧄🌿🍋🫒 Serves 6–8 450g cooked black eyed beans* (see notes pinned comment) 200 g (7 oz) Swiss chard roughly chopped (stems removed, finely chopped and kept to one side) or the same quantity of spinach 3 tbsp olive oil 1 large onion, peeled and finely diced 1/2 tsp sea salt flakes 4 garlic cloves, finely sliced For the dressing 4 tbsp extra virgin olive oil, plus extra to serve 4 tbsp lemon juice 1 tsp sea salt flakes 1 tsp dried mint METHOD: If using dried black eyed beans, spread them out evenly on a large tray and remove and discard any stones or broken beans. Soak and cook as per the instructions below. You can check that they’re cooked by squeezing one of the cooked beans in between your thumb and forefinger. Once cooked, remove pan from heat, drain the beans in a colander. You cook prepare these the night before too but I love using them when they’re still warm from being freshly cooked as the beans soak up the flavour and juices of the remaining ingredients better this way. Wash the chard thoroughly to remove any dirt or grit before roughly chopping the leaves. In a frying pan, heat olive oil, add onion, along with 1/2 tsp sea sally flakes, soften over a low heat for 12–15 minutes until translucent. Add the finely chopped chard stalks and cook for a few minutes more. Once softened, increase the heat a little so the onions and chard stalks start to caramelise, then add the garlic, turn the heat down again and cook for another 2 minutes. Add the chopped chard leaves to the pan, reduce the heat and cook until the greens have wilted. Remove the pan from the heat, add the drain beans to the pan and stir well until the beans are fully coated in the greens, onions and garlic. Transfer the mixture to a serving dish. Drizzle and sprinkle over all of the dressing ingredients, stir well and serve with an extra drizzle of extra virgin olive oil. It’s the perfect accompaniment to Badadez Köftesi (coming soon) and fresh or canned fish such as tuna or smoked mackerel, chips, bread and a fresh salad. #melizcooks #beans #salad
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8mo ago
melizcooks
How to cook like a Kıbrıslı: Melek Nene’s Pazılı Kuru Börülce (Pan Fried Chard & Black Eyed Beans) Meliz’s Kitchen 🫘 🧅 🧄🌿🍋🫒 Serves 6–8 450g cooked black eyed beans* (see notes pinned comment) 200 g (7 oz) Swiss chard roughly chopped (stems removed, finely chopped and kept to one side) or the same quantity of spinach 3 tbsp olive oil 1 large onion, peeled and finely diced 1/2 tsp sea salt flakes 4 garlic cloves, finely sliced For the dressing 4 tbsp extra virgin olive oil, plus extra to serve 4 tbsp lemon juice 1 tsp sea salt flakes 1 tsp dried mint METHOD: If using dried black eyed beans, spread them out evenly on a large tray and remove and discard any stones or broken beans. Soak and cook as per the instructions below. You can check that they’re cooked by squeezing one of the cooked beans in between your thumb and forefinger. Once cooked, remove pan from heat, drain the beans in a colander. You cook prepare these the night before too but I love using them when they’re still warm from being freshly cooked as the beans soak up the flavour and juices of the remaining ingredients better this way. Wash the chard thoroughly to remove any dirt or grit before roughly chopping the leaves. In a frying pan, heat olive oil, add onion, along with 1/2 tsp sea sally flakes, soften over a low heat for 12–15 minutes until translucent. Add the finely chopped chard stalks and cook for a few minutes more. Once softened, increase the heat a little so the onions and chard stalks start to caramelise, then add the garlic, turn the heat down again and cook for another 2 minutes. Add the chopped chard leaves to the pan, reduce the heat and cook until the greens have wilted. Remove the pan from the heat, add the drain beans to the pan and stir well until the beans are fully coated in the greens, onions and garlic. Transfer the mixture to a serving dish. Drizzle and sprinkle over all of the dressing ingredients, stir well and serve with an extra drizzle of extra virgin olive oil. It’s the perfect accompaniment to Badadez Köftesi (coming soon) and fresh or canned fish such as tuna or smoked mackerel, chips, bread and a fresh salad. #melizcooks #beans #salad
Fırında Karışık Dolma (Baked Stuffed Vegetables & Leaves). Full recipe on my blog and in Meliz’s Kitchen. Serves 6–8 4 large onions 6 ripe tomatoes 400g (5½ oz) Swiss / rainbow chard (with stalks on) 50 g (1¾ oz) fresh flat leaf parsley 3 tbsp olive oil 1 tsp pul biber ¼ tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 1 tsp salt 1 tsp coarse black pepper 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 3 tbsp tomato purée 250 g (9 oz) short grain rice 1 tbsp dried mint 1 tbsp pomegranate molasses 4 tbsp fresh lemon juice 4 tbsp extra virgin olive oil 50 g (1¾ oz) pine nuts 16 vine leaves 1 chicken or vegetable stock cube 400 ml (14 fl oz) boiling water 200 ml (7 fl oz) cold water 30 g (1 oz) unsalted butter ¼ tsp pul biber #melizcooks #MelizsKitchen #dolma #sarma #vegetables #chard #vineleaves #rice #tomatoes #onions #slowcooking #lovelanguage #foodislove #PleaseMakeIt
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10mo ago
melizcooks
Fırında Karışık Dolma (Baked Stuffed Vegetables & Leaves). Full recipe on my blog and in Meliz’s Kitchen. Serves 6–8 4 large onions 6 ripe tomatoes 400g (5½ oz) Swiss / rainbow chard (with stalks on) 50 g (1¾ oz) fresh flat leaf parsley 3 tbsp olive oil 1 tsp pul biber ¼ tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 1 tsp salt 1 tsp coarse black pepper 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 3 tbsp tomato purée 250 g (9 oz) short grain rice 1 tbsp dried mint 1 tbsp pomegranate molasses 4 tbsp fresh lemon juice 4 tbsp extra virgin olive oil 50 g (1¾ oz) pine nuts 16 vine leaves 1 chicken or vegetable stock cube 400 ml (14 fl oz) boiling water 200 ml (7 fl oz) cold water 30 g (1 oz) unsalted butter ¼ tsp pul biber #melizcooks #MelizsKitchen #dolma #sarma #vegetables #chard #vineleaves #rice #tomatoes #onions #slowcooking #lovelanguage #foodislove #PleaseMakeIt
Köfte Kebabs & Garlic Sauce. One of our faves. Perfect midweek fakeaway, recipe and method also on The Happy Foodie website (bake in a preheated oven at 210°c fan / 230°c conventional but please follow the written recipe for best results) For the chicken köfte:  500g chicken thigh fillets, blitzed in a food processor 1 red onion, coarsely grated / finely chopped (food processor) 1 large red romano / capia pepper, / small red bell pepper, finely chopped (food processor) 30g flat leaf parsley, finely chopped 4 garlic cloves, finely grated 1 tsp pul biber 1 tsp paprika 1 tsp black pepper 1 tsp sea salt flakes 1 tsp dried mint 2tbsp Turkish Sweet Red Pepper Paste 3 tbsp extra virgin olive oil For the garlic sauce:  1 tsp finely grated garlic 4 tbsp mayonnaise 120ml runny natural yoghurt 1 tsp extra virgin olive oil ½ tsp finely chopped parsley 1 tsp lemon juice ¼ tsp dried mint ¼ tsp pul biber ½ tsp sea salt flakes ¼ tsp coarse black pepper #köfte #kebab #kebabs #onepotmeal #midweekmeal #midweekdinner #easydinner #midweek #weekenddinner #fakeaway #garlicsauce #yoghurt #mayo #chicken #lamb #beef #melizcooks
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12mo ago
melizcooks
Köfte Kebabs & Garlic Sauce. One of our faves. Perfect midweek fakeaway, recipe and method also on The Happy Foodie website (bake in a preheated oven at 210°c fan / 230°c conventional but please follow the written recipe for best results) For the chicken köfte:  500g chicken thigh fillets, blitzed in a food processor 1 red onion, coarsely grated / finely chopped (food processor) 1 large red romano / capia pepper, / small red bell pepper, finely chopped (food processor) 30g flat leaf parsley, finely chopped 4 garlic cloves, finely grated 1 tsp pul biber 1 tsp paprika 1 tsp black pepper 1 tsp sea salt flakes 1 tsp dried mint 2tbsp Turkish Sweet Red Pepper Paste 3 tbsp extra virgin olive oil For the garlic sauce:  1 tsp finely grated garlic 4 tbsp mayonnaise 120ml runny natural yoghurt 1 tsp extra virgin olive oil ½ tsp finely chopped parsley 1 tsp lemon juice ¼ tsp dried mint ¼ tsp pul biber ½ tsp sea salt flakes ¼ tsp coarse black pepper #köfte #kebab #kebabs #onepotmeal #midweekmeal #midweekdinner #easydinner #midweek #weekenddinner #fakeaway #garlicsauce #yoghurt #mayo #chicken #lamb #beef #melizcooks
Mince & Green Bean Stew (Kıymalı Taze Fasülye). This is one of our favourite 30 minute recipes in my house. Quick, easy and OH SO DELICIOUS. Full recipe on my blog and in Meliz’s Kitchen Serves 4–6 3 tbsp olive oil 1 large onion, very finely chopped 4 garlic cloves, crushed or finely grated 1 tsp paprika ½ tsp pul biber ½ tsp ground cumin 500 g (1 lb 2 oz) minced beef or lamb ¾ tsp salt ¾ tsp black pepper 2 tbsp pomegranate molasses 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp tomato purée 400 g (14 oz) can chopped tomatoes 500 g (1 lb 2 oz) fresh fine green beans 1 chicken stock cube 400 ml (14 fl oz) boiling water #melizcooks #greenbeans #tazefasulye #kıyma #easydinner #quickdinner #recipe #dinner #midweekdinner #PleaseMakeIt
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10mo ago
melizcooks
Mince & Green Bean Stew (Kıymalı Taze Fasülye). This is one of our favourite 30 minute recipes in my house. Quick, easy and OH SO DELICIOUS. Full recipe on my blog and in Meliz’s Kitchen Serves 4–6 3 tbsp olive oil 1 large onion, very finely chopped 4 garlic cloves, crushed or finely grated 1 tsp paprika ½ tsp pul biber ½ tsp ground cumin 500 g (1 lb 2 oz) minced beef or lamb ¾ tsp salt ¾ tsp black pepper 2 tbsp pomegranate molasses 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp tomato purée 400 g (14 oz) can chopped tomatoes 500 g (1 lb 2 oz) fresh fine green beans 1 chicken stock cube 400 ml (14 fl oz) boiling water #melizcooks #greenbeans #tazefasulye #kıyma #easydinner #quickdinner #recipe #dinner #midweekdinner #PleaseMakeIt
ETLİ GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES): Ok, what are you having for dinner tonight, because you know as soon as my big casserole dish comes out, there’s some serious one pot delicious goodness coming your way. Think of this as the lazier, easier (if that’s even possible) sister version of Yanyana Tavası. The concept of Tava is very similar to Güveç, the only difference being that the latter is layered into a deep clay pot, weighted down, with the meat at the bottom, rather than spread out into a large round metal baking tray. It’s the perfect dish for long, lazy weekends due to the slow-cooking methods, but it makes a good, hearty midweek meal too. Recipe is on my blog (link in bio - it’s quite an old one, so search for “ETLI GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES)) and also in my first book, Meliz’s Kitchen. For this recipe I use braising beef, but you could also use the more traditional lamb, or chicken. Please make it. Serves 4-6 2 tbsp tomato purée 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) + 100ml boiling water 400ml chicken / beef stock 4 tbsp extra virgin olive oil 800 g (1 lb 9 oz) beef braising steak, diced 2 large red onions (300 g/10½ oz), thinly sliced 8 garlic cloves, peeled and bashed 2 bay leaves 1 1/2 tsp sea salt flakes ¾ tsp coarse black pepper 2 kapya biber / tomato / small red bell peppers 2 large long green mild (carliston) pepper / 2 small green bell peppers, cored, deseeded and cut into 2-3cm pieces 750 g (1 lb 10 oz) Cyprus or Maris Piper potatoes, peeled, cut into 3cm chunks 3 slices of fresh lemon ½ tsp dried mint 1 tsp dried oregano 4 tomatoes, halved and sliced #etligüveç #güveç #onepot #onepotmeal #fridaydinner #sundaydinner #weekenddinner #lazyweekend #slowweekend #slowcooking #beef #lamb #chicken #vegetables
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12.0K
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11mo ago
melizcooks
ETLİ GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES): Ok, what are you having for dinner tonight, because you know as soon as my big casserole dish comes out, there’s some serious one pot delicious goodness coming your way. Think of this as the lazier, easier (if that’s even possible) sister version of Yanyana Tavası. The concept of Tava is very similar to Güveç, the only difference being that the latter is layered into a deep clay pot, weighted down, with the meat at the bottom, rather than spread out into a large round metal baking tray. It’s the perfect dish for long, lazy weekends due to the slow-cooking methods, but it makes a good, hearty midweek meal too. Recipe is on my blog (link in bio - it’s quite an old one, so search for “ETLI GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES)) and also in my first book, Meliz’s Kitchen. For this recipe I use braising beef, but you could also use the more traditional lamb, or chicken. Please make it. Serves 4-6 2 tbsp tomato purée 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) + 100ml boiling water 400ml chicken / beef stock 4 tbsp extra virgin olive oil 800 g (1 lb 9 oz) beef braising steak, diced 2 large red onions (300 g/10½ oz), thinly sliced 8 garlic cloves, peeled and bashed 2 bay leaves 1 1/2 tsp sea salt flakes ¾ tsp coarse black pepper 2 kapya biber / tomato / small red bell peppers 2 large long green mild (carliston) pepper / 2 small green bell peppers, cored, deseeded and cut into 2-3cm pieces 750 g (1 lb 10 oz) Cyprus or Maris Piper potatoes, peeled, cut into 3cm chunks 3 slices of fresh lemon ½ tsp dried mint 1 tsp dried oregano 4 tomatoes, halved and sliced #etligüveç #güveç #onepot #onepotmeal #fridaydinner #sundaydinner #weekenddinner #lazyweekend #slowweekend #slowcooking #beef #lamb #chicken #vegetables
Ok, what are you having for (lunch) or dinner tonight because I REALLY think you should make this seriously moreish super crunchy, creamy, finely chopped tahini salata 💚🌿🥬🤍 The key is to chop EVERYTHING as finely as possible. The full recipe is on my blog and in the caption, and the method is on the reel - the drawing recipe makes a nice BIG BATCH (for 2-3 regular sized salads (feeding around 4 people each) so make ahead and store in the fridge for up to a week (take the dressing out of the fridge 30 mins before serving). You can also dress the salad and store in the fridge for up to 3 days and it won’t go soggy. Serves 6-8: For the salad: 200g white cabbage, finely diced 4 small salad / baby cucumbers, seeds removed, finely diced 2 celery sticks, finely diced 2 spring onions, finely diced 50g fresh coriander, finely chopped 50g walnuts, roughly chopped For the dressing: 45ml (3tbsp) extra virgin olive oil 90ml (6 tbsp) tahini 75ml (5tbsp) freshly squeezed lemon juice 45ml (3tbsp) cold water 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 1/2 tbsp runny honey (or agave syrup) 1 tsp freshly grated garlic 1 tsp sea salt flakes 1 tsp dried mint Add the finely chopped salad vegetables to a bowl / serving dish and pour over around 1/2 of the dressing (if you prefer it creamier add a little more of the dressing, or a little less if you’d like it to be a little less rich). #melizcooks #salad #choppedsalad #finelychopped #lunchideas #dinnerideas #whitecabbage #cucumber #coriander #cilantro #springonions #scallions #evoo #tahini #saladdressing #lemon #thenewhealthy #saladrecipes #crunchysalad #melizcooks
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9mo ago
melizcooks
Ok, what are you having for (lunch) or dinner tonight because I REALLY think you should make this seriously moreish super crunchy, creamy, finely chopped tahini salata 💚🌿🥬🤍 The key is to chop EVERYTHING as finely as possible. The full recipe is on my blog and in the caption, and the method is on the reel - the drawing recipe makes a nice BIG BATCH (for 2-3 regular sized salads (feeding around 4 people each) so make ahead and store in the fridge for up to a week (take the dressing out of the fridge 30 mins before serving). You can also dress the salad and store in the fridge for up to 3 days and it won’t go soggy. Serves 6-8: For the salad: 200g white cabbage, finely diced 4 small salad / baby cucumbers, seeds removed, finely diced 2 celery sticks, finely diced 2 spring onions, finely diced 50g fresh coriander, finely chopped 50g walnuts, roughly chopped For the dressing: 45ml (3tbsp) extra virgin olive oil 90ml (6 tbsp) tahini 75ml (5tbsp) freshly squeezed lemon juice 45ml (3tbsp) cold water 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 1/2 tbsp runny honey (or agave syrup) 1 tsp freshly grated garlic 1 tsp sea salt flakes 1 tsp dried mint Add the finely chopped salad vegetables to a bowl / serving dish and pour over around 1/2 of the dressing (if you prefer it creamier add a little more of the dressing, or a little less if you’d like it to be a little less rich). #melizcooks #salad #choppedsalad #finelychopped #lunchideas #dinnerideas #whitecabbage #cucumber #coriander #cilantro #springonions #scallions #evoo #tahini #saladdressing #lemon #thenewhealthy #saladrecipes #crunchysalad #melizcooks
Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #heatwave #bbq
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2mo ago
melizcooks
Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #heatwave #bbq
Caramelised Apple, Potato & Sausage One Tray Bake. You voted (on my stories), I cooked it - it was a clear winner. One from the Meliz Cooks archives. Please make it! INGREDIENTS Serves 4-6 3 large pink lady apples, cored and cut into wedges 750g baking potatoes cut into thick wedges 2 onions, peeled and thickly sliced 3 tbsp olive oil Pinch of sea salt flakes and coarse black pepper 3 tbsp honey 2 tbsp balsamic vinegar 1 tbsp pomegranate molasses 1 tsp wholegrain mustard 10-12 small, good quality sausages of your choice (I’m using spicy lamb Merguez style sausages in the video) Few sprigs thyme & rosemary 2 tsp cornflour blended with a little cold water 400ml hot beef stock METHOD Preheat oven to 190C fan. Put apples, potatoes and onions in large roasting tray, and drizzle over 1 tbsp olive oil and a pinch of salt black pepper, and stir gently (sausages are salty and will release oil when cooking so I don’t add much salt / oil). Place on the bottom shelf of the oven for 20 mins. Meanwhile, in a bowl, mix together the remaining olive oil with the honey balsamic vinegar, pomegranate molasses and mustard and leave to one side. After 20 mins, take out tray, add the glaze to the apples and onions, gently stir, nestle the sausages, thyme and rosemary in the tray, gently coating them in the glaze. Pop tray back in oven for another 20 mins, turning sausages and potatoes halfway through. Add the blended cornflour to the hot stock. After 20 mins, add stock mix to the tray (turning sausages again if necessary) and cook on middle shelf for another 7-10 mins until the stock bubbles and thickens. Serve with vegetables of your choice. A little extra gravy never goes amiss so you could always make up a little extra stock and cornflour mix to deglaze the tray before serving. #melizcooks #onetray #traybake #easydinner #sausages #potatoes #apples #comfortfood #cosy #dinner #midweekdinner #september
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10mo ago
melizcooks
Caramelised Apple, Potato & Sausage One Tray Bake. You voted (on my stories), I cooked it - it was a clear winner. One from the Meliz Cooks archives. Please make it! INGREDIENTS Serves 4-6 3 large pink lady apples, cored and cut into wedges 750g baking potatoes cut into thick wedges 2 onions, peeled and thickly sliced 3 tbsp olive oil Pinch of sea salt flakes and coarse black pepper 3 tbsp honey 2 tbsp balsamic vinegar 1 tbsp pomegranate molasses 1 tsp wholegrain mustard 10-12 small, good quality sausages of your choice (I’m using spicy lamb Merguez style sausages in the video) Few sprigs thyme & rosemary 2 tsp cornflour blended with a little cold water 400ml hot beef stock METHOD Preheat oven to 190C fan. Put apples, potatoes and onions in large roasting tray, and drizzle over 1 tbsp olive oil and a pinch of salt black pepper, and stir gently (sausages are salty and will release oil when cooking so I don’t add much salt / oil). Place on the bottom shelf of the oven for 20 mins. Meanwhile, in a bowl, mix together the remaining olive oil with the honey balsamic vinegar, pomegranate molasses and mustard and leave to one side. After 20 mins, take out tray, add the glaze to the apples and onions, gently stir, nestle the sausages, thyme and rosemary in the tray, gently coating them in the glaze. Pop tray back in oven for another 20 mins, turning sausages and potatoes halfway through. Add the blended cornflour to the hot stock. After 20 mins, add stock mix to the tray (turning sausages again if necessary) and cook on middle shelf for another 7-10 mins until the stock bubbles and thickens. Serve with vegetables of your choice. A little extra gravy never goes amiss so you could always make up a little extra stock and cornflour mix to deglaze the tray before serving. #melizcooks #onetray #traybake #easydinner #sausages #potatoes #apples #comfortfood #cosy #dinner #midweekdinner #september
“Çıtır Çıtır” Lahmacun. How many times can you say “çıtır çıtır” in one reel 🫣🫠🤣 - consequently the Sezen Aksu song choice felt very apt. Full recipe on my blog, link in bio. INGREDIENTS (makes 20) For the Dough: 300ml warm water 1 tbsp caster sugar 125ml warm milk 1 sachet (7g) fast action yeast 800g plain white flour 2 tsp salt 50g natural yoghurt 2 tbsp extra virgin olive oil (+ a little extra) For the Topping: 4 onions, peeled, roughly chopped 4 large ripe tomatoes 1 large kapya biber / red bell pepper, cored, roughly chopped 1 large sivri biber / green bell pepper, cored, roughly chopped 1 large bunch (50g) fresh parsley, very finely chopped 6 garlic cloves, peeled, finely grated 1 tsp cumin 1 1/4 tsp paprika 1 1/4 tsp  pul biber 2 tbsp tomato puree 2 tbsp Turkish sweet red pepper paste (Tatlı biber salçası) 4 tbsp extra virgin olive oil 1 tsp salt 1 tsp black pepper 500g 20% fat beef / lamb mince #lahmacun #weekend #melizcooks #recipereel #dinner #PleaseMakeIt
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11mo ago
melizcooks
“Çıtır Çıtır” Lahmacun. How many times can you say “çıtır çıtır” in one reel 🫣🫠🤣 - consequently the Sezen Aksu song choice felt very apt. Full recipe on my blog, link in bio. INGREDIENTS (makes 20) For the Dough: 300ml warm water 1 tbsp caster sugar 125ml warm milk 1 sachet (7g) fast action yeast 800g plain white flour 2 tsp salt 50g natural yoghurt 2 tbsp extra virgin olive oil (+ a little extra) For the Topping: 4 onions, peeled, roughly chopped 4 large ripe tomatoes 1 large kapya biber / red bell pepper, cored, roughly chopped 1 large sivri biber / green bell pepper, cored, roughly chopped 1 large bunch (50g) fresh parsley, very finely chopped 6 garlic cloves, peeled, finely grated 1 tsp cumin 1 1/4 tsp paprika 1 1/4 tsp  pul biber 2 tbsp tomato puree 2 tbsp Turkish sweet red pepper paste (Tatlı biber salçası) 4 tbsp extra virgin olive oil 1 tsp salt 1 tsp black pepper 500g 20% fat beef / lamb mince #lahmacun #weekend #melizcooks #recipereel #dinner #PleaseMakeIt
Ok, here’s my “bidda” flatbread recipe (to go with the previous “kıymalı tantuni” reel) which I’ve shared many times before. The full written recipe and method is on my blog, but the visual method can be seen on the reel, and the simple list of ingredients are also written below. Link to my blog in the linktree in my bio. Please make them. Recipe - makes 16 200ml lukewarm water  125ml lukewarm milk 1 tsp caster sugar  1 sachet instant dry yeast (7g) 500g strong white bread flour  1 tsp salt  1 tbsp olive oil Tarif - 16 kişilik 200 ml ılık su 125 ml ılık süt 1 çay kaşığı şeker 1 paket instant kuru maya (7 g) 500g beyaz ekmek unu 1 çay kaşığı tuz 1 yemek kaşığı zeytinyağı #bidda #flatbread #flatbreads #bread #flour #yeast #baking #melizcooks
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9mo ago
melizcooks
Ok, here’s my “bidda” flatbread recipe (to go with the previous “kıymalı tantuni” reel) which I’ve shared many times before. The full written recipe and method is on my blog, but the visual method can be seen on the reel, and the simple list of ingredients are also written below. Link to my blog in the linktree in my bio. Please make them. Recipe - makes 16 200ml lukewarm water  125ml lukewarm milk 1 tsp caster sugar  1 sachet instant dry yeast (7g) 500g strong white bread flour  1 tsp salt  1 tbsp olive oil Tarif - 16 kişilik 200 ml ılık su 125 ml ılık süt 1 çay kaşığı şeker 1 paket instant kuru maya (7 g) 500g beyaz ekmek unu 1 çay kaşığı tuz 1 yemek kaşığı zeytinyağı #bidda #flatbread #flatbreads #bread #flour #yeast #baking #melizcooks
Resharing this from my “Meliz’s Cooks” twist series. My Mini Cheats’ Lahmacun Pinwheels are a quick and easy treat version of my lahmacun recipe on my blog, both recipes have been on there for years. Ingredients below, full method in the caption and on my blog (link in bio). I posted this a year ago and I’ve loved seeing the remakes! Please make it. Ingredients 1 small onion, peeled, roughly chopped 1 kapya biber / red romano or small red bell pepper, deseeded, roughly chopped 1 green çarliston (charleston) pepper or small green bell pepper, deseeded, roughly chopped 25g fresh flat leaf parsley, roughly chopped 2 large garlic cloves 200g lamb or beef mince 1 very large, ripe tomatoes, halved, fresh grated, skins discarded 1 tsp ground cumin 1 tsp paprika 2 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste) 1 tbsp olive oil 3/4 tsp fine sea salt 1/2 tsp coarse black pepper 1 x 320g puff pastry For the salad: 1 Red onion, peeled and very finely sliced 25g (1oz) fresh flat leaf parsley leaves, roughly chopped 1 tbsp sumac 1 tbsp extra virgin olive oil 1/4 tsp sea salt flakes #lahmacun #puffpastry #easyrecipe #quickrecipe #melizcooks #simpletwists #dinner
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10mo ago
melizcooks
Resharing this from my “Meliz’s Cooks” twist series. My Mini Cheats’ Lahmacun Pinwheels are a quick and easy treat version of my lahmacun recipe on my blog, both recipes have been on there for years. Ingredients below, full method in the caption and on my blog (link in bio). I posted this a year ago and I’ve loved seeing the remakes! Please make it. Ingredients 1 small onion, peeled, roughly chopped 1 kapya biber / red romano or small red bell pepper, deseeded, roughly chopped 1 green çarliston (charleston) pepper or small green bell pepper, deseeded, roughly chopped 25g fresh flat leaf parsley, roughly chopped 2 large garlic cloves 200g lamb or beef mince 1 very large, ripe tomatoes, halved, fresh grated, skins discarded 1 tsp ground cumin 1 tsp paprika 2 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste) 1 tbsp olive oil 3/4 tsp fine sea salt 1/2 tsp coarse black pepper 1 x 320g puff pastry For the salad: 1 Red onion, peeled and very finely sliced 25g (1oz) fresh flat leaf parsley leaves, roughly chopped 1 tbsp sumac 1 tbsp extra virgin olive oil 1/4 tsp sea salt flakes #lahmacun #puffpastry #easyrecipe #quickrecipe #melizcooks #simpletwists #dinner
Yanyana Tavası: Sitting here wondering what you cook for dinner tomorrow, and this (or a variation of) is all I want. If you haven’t made it before, this is 💯 your cue 🙌🏼 When I first travelled to Türkiye as a little girl with my family, we went on an excursion to Kemer and had lunch in a very traditional restaurant by the side of a mountain; we sat on the floor on carpets, and were served a huge tray of Etli Tava (an oven-baked dish made with small pieces of lamb and vegetables cooked together, “yanyana”(beside/next to each other)), which was placed in the centre of the table, with nothing other than bread to collectively tuck into it with. As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Turkish-style Tava and Güveç are traditionally made with “kuşbaşı” (teeny tiny) pieces of lamb. I use a similar milk-based marinade here to the lamb chop recipe in Meliz’s Kitchen. Full recipe for this Yanyana Tavası on my blog. Serves 6 3 tablespoons olive oil 2 tablespoon Turkish sweet red pepper paste 50ml milk 1 tsp paprika 1 tsp smoked paprika 1 tsp ground pul biber 1 1/2 tsp dried oregano 1 tsp dried mint 600g boneless lamb shoulder / neck fillet, cut into tiny pieces 10 garlic cloves, peeled and left whole 1 1/2 teaspoon sea salt flakes 3/4 teaspoon coarse black pepper 2 onions, peeled and chopped into 2cm pieces 1 large courgette, chopped into 2cm pieces 1 medium aubergine, chopped into 2cm pieces 2 romano/ medium red bell peppers, cored and chopped into 2cm pieces 2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces 700g Maris piper potatoes, peeled and chopped into 2cm cubes 4 tomatoes, chopped into 2cm pieces 2 Bay leaves #yanyanatavası #tepsi #onepot #onepotmeal sundaydinner
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6mo ago
melizcooks
Yanyana Tavası: Sitting here wondering what you cook for dinner tomorrow, and this (or a variation of) is all I want. If you haven’t made it before, this is 💯 your cue 🙌🏼 When I first travelled to Türkiye as a little girl with my family, we went on an excursion to Kemer and had lunch in a very traditional restaurant by the side of a mountain; we sat on the floor on carpets, and were served a huge tray of Etli Tava (an oven-baked dish made with small pieces of lamb and vegetables cooked together, “yanyana”(beside/next to each other)), which was placed in the centre of the table, with nothing other than bread to collectively tuck into it with. As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Turkish-style Tava and Güveç are traditionally made with “kuşbaşı” (teeny tiny) pieces of lamb. I use a similar milk-based marinade here to the lamb chop recipe in Meliz’s Kitchen. Full recipe for this Yanyana Tavası on my blog. Serves 6 3 tablespoons olive oil 2 tablespoon Turkish sweet red pepper paste 50ml milk 1 tsp paprika 1 tsp smoked paprika 1 tsp ground pul biber 1 1/2 tsp dried oregano 1 tsp dried mint 600g boneless lamb shoulder / neck fillet, cut into tiny pieces 10 garlic cloves, peeled and left whole 1 1/2 teaspoon sea salt flakes 3/4 teaspoon coarse black pepper 2 onions, peeled and chopped into 2cm pieces 1 large courgette, chopped into 2cm pieces 1 medium aubergine, chopped into 2cm pieces 2 romano/ medium red bell peppers, cored and chopped into 2cm pieces 2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces 700g Maris piper potatoes, peeled and chopped into 2cm cubes 4 tomatoes, chopped into 2cm pieces 2 Bay leaves #yanyanatavası #tepsi #onepot #onepotmeal sundaydinner
Reverse-Sear Joint of Beef (featuring a beautiful Rib of Beef from @thomas.joseph.butchery pr product) I find this method works best on nice fatty beef joints / steaks with a cap that crisp up and render. METHOD: Salt your beef joint heavily all over with flaky sea salt and place on a rack over a large baking tray. Allow to rest in the fridge for a minimum of 2 hours but best if left overnight. Take the joint out of the fridge 1 hour before roasting to bring up to room temperature. Preheat oven to 90c fan / 100c (yes, that low). Pat the beef dry with a paper towel being careful not to remove too much salt, sprinkle over some coarse black pepper and place on the bottom rack of the oven. Cook until the internal temperature reaches the following (see notes on timings below), depending on how you like your beef cooked (you will need a meat probe for this): •52c rare •53-54c medium rare •55-57c medium •58-59c medium-well Well done. Please don’t do it. Once the internal temperature is reached, take the tray out of the oven, leave the beef on the rack and cover the meat with foil. Let it rest for 30-90 minutes. Once the meat has rested for 30-90 minutes (I always let it rest a little longer, especially on Christmas Day, as it frees up space in the oven to cook all the Christmas Day sides), whack the oven up as high as it goes (I turn mine up to 270c fan), and once hot, uncover the beef, pop the tray on the bottom rack of the oven (so there is enough space for air to circulate around) and blast for 5-7 minutes until seared and crispy all over. There is no need to rest the meat again but I do for a few minutes before slicing into it. NOTES ON TIMINGS CONTINUED IN COMMENTS (pinned) #roastbeef #reversesear
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7mo ago
melizcooks
Reverse-Sear Joint of Beef (featuring a beautiful Rib of Beef from @thomas.joseph.butchery pr product) I find this method works best on nice fatty beef joints / steaks with a cap that crisp up and render. METHOD: Salt your beef joint heavily all over with flaky sea salt and place on a rack over a large baking tray. Allow to rest in the fridge for a minimum of 2 hours but best if left overnight. Take the joint out of the fridge 1 hour before roasting to bring up to room temperature. Preheat oven to 90c fan / 100c (yes, that low). Pat the beef dry with a paper towel being careful not to remove too much salt, sprinkle over some coarse black pepper and place on the bottom rack of the oven. Cook until the internal temperature reaches the following (see notes on timings below), depending on how you like your beef cooked (you will need a meat probe for this): •52c rare •53-54c medium rare •55-57c medium •58-59c medium-well Well done. Please don’t do it. Once the internal temperature is reached, take the tray out of the oven, leave the beef on the rack and cover the meat with foil. Let it rest for 30-90 minutes. Once the meat has rested for 30-90 minutes (I always let it rest a little longer, especially on Christmas Day, as it frees up space in the oven to cook all the Christmas Day sides), whack the oven up as high as it goes (I turn mine up to 270c fan), and once hot, uncover the beef, pop the tray on the bottom rack of the oven (so there is enough space for air to circulate around) and blast for 5-7 minutes until seared and crispy all over. There is no need to rest the meat again but I do for a few minutes before slicing into it. NOTES ON TIMINGS CONTINUED IN COMMENTS (pinned) #roastbeef #reversesear
My Favourite Things: EP. 3 CANNELLINI BEAN, CRISPY HELLİM & CRUNCHY WALNUT SALAD Serves 4-6 Prep: 10 minutes Cook: 5 minutes 225g (8oz) hellim (halloumi), cut into 1cm cubes 3 tbsp extra virgin olive oil 1 x 400g (14oz) can cooked cannellini beans, washed and drained 25g (1oz) fresh coriander, leaves and stalks finely chopped 200g (7oz) pomegranate seeds 2 small Middle Eastern cucumbers or 1/3 English cucumber (de-seeded), finely diced 1 large red romano/capia pepper (kapya biber)/small red bell pepper, finely diced 2 spring onions, thinly sliced 1 tsp sea salt flakes 3 tsp dried mint 2 tsp sumac 2 tsp pul biber 100g (3½oz) shelled walnuts, roughly chopped 2 tbsp pomegranate molasses #melizcooks #salad #choppedsalad #finelychopped
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4mo ago
melizcooks
My Favourite Things: EP. 3 CANNELLINI BEAN, CRISPY HELLİM & CRUNCHY WALNUT SALAD Serves 4-6 Prep: 10 minutes Cook: 5 minutes 225g (8oz) hellim (halloumi), cut into 1cm cubes 3 tbsp extra virgin olive oil 1 x 400g (14oz) can cooked cannellini beans, washed and drained 25g (1oz) fresh coriander, leaves and stalks finely chopped 200g (7oz) pomegranate seeds 2 small Middle Eastern cucumbers or 1/3 English cucumber (de-seeded), finely diced 1 large red romano/capia pepper (kapya biber)/small red bell pepper, finely diced 2 spring onions, thinly sliced 1 tsp sea salt flakes 3 tsp dried mint 2 tsp sumac 2 tsp pul biber 100g (3½oz) shelled walnuts, roughly chopped 2 tbsp pomegranate molasses #melizcooks #salad #choppedsalad #finelychopped
Weekend breakfast sorted. Hellim Spiced Scrambled Eggs 🧅🌶️🍅🍳🌿 this popped up on my memories yesterday, and it’s my “oh so simple”, yet oh incredibly delicious and creamy @melizcooks twist on “menemen” from Meliz’s Kitchen, and you can find the full recipe on the @jamieoliver website and currently showing on @netflixuk , link in my bio 6 large free-range eggs 4 large ripe tomatoes 200g hellim (halloumi cheese) 3 tablespoons olive oil 1 large onion, peeled and very finely chopped 2 large Turkish green peppers, such as carliston / charleston, or 150g padron peppers, thinly sliced into rounds ¼ teaspoon sea salt flakes 1 tablespoon Turkish sweet red pepper paste (tatlı biber salçası) ¼ teaspoon dried mint (reserve a little for garnish) ½ teaspoon coarse black pepper (reserve a little for garnish) optional: pul biber, for garnish optional: extra virgin olive oil 1 large lemon, cut into 4 wedges fresh parsley, for garnish #menemen #hellim #halloumi #eggs #breakfast
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3mo ago
melizcooks
Weekend breakfast sorted. Hellim Spiced Scrambled Eggs 🧅🌶️🍅🍳🌿 this popped up on my memories yesterday, and it’s my “oh so simple”, yet oh incredibly delicious and creamy @melizcooks twist on “menemen” from Meliz’s Kitchen, and you can find the full recipe on the @jamieoliver website and currently showing on @netflixuk , link in my bio 6 large free-range eggs 4 large ripe tomatoes 200g hellim (halloumi cheese) 3 tablespoons olive oil 1 large onion, peeled and very finely chopped 2 large Turkish green peppers, such as carliston / charleston, or 150g padron peppers, thinly sliced into rounds ¼ teaspoon sea salt flakes 1 tablespoon Turkish sweet red pepper paste (tatlı biber salçası) ¼ teaspoon dried mint (reserve a little for garnish) ½ teaspoon coarse black pepper (reserve a little for garnish) optional: pul biber, for garnish optional: extra virgin olive oil 1 large lemon, cut into 4 wedges fresh parsley, for garnish #menemen #hellim #halloumi #eggs #breakfast
Filo Börek Muffins: Fill your freezer up with these beauties - perfect for breakfast, lunchboxes, snacks, or simply because they’re so easy and delicious. Recipe: 2 large eggs 100g natural yogurt 100ml sparkling water 12 thin filo sheets / baklavalık yufka, roughly chopped into 3-4cm pieces 1tsp baking powder 100g beyaz peynir / feta 50g hellim / halloumi 25g fresh flat leaf parsley leaves, finely shopped 10g fresh mint leaves, finely chopped 75g spinach 1tsp dried mint 1/2tsp pul biber Pinch of Sea salt flakes / coarse black pepper 50g melted butter Preheat oven to 180°c fan / 200°c. Whisk together the eggs, yoghurt, baking powder and sparkling water. Mix through the cut filo, ensuring that the the filo pieces are as separated as possible when you add them to the bowl. are Crumble in the cheese, add the hellim, herbs and spices, mix well. Melt the butter and brush each round of a deep muffin tray with a little butter then fill each round with equal measures of the börek mixture. Drizzle over the remaining butter and bake in the oven for around 25-30 mins or until each börek muffin is beautifully browned and bubbling. TARİF: 2 yumurta 100gr sage yoğurt 100ml soda 12 büyük baklavalık yufka, yaklaşık 3-4 cm parçalar halinde kesilmiş 1 çağ kaşığı kabartma tozu 100g beyaz peynir / feta 50g hellim / halloumi 25gr taze ince kıyılmış maydanoz yaprağı 10gr taze ince kıyılmış nane yaprağı 75gr ıspanak 1 çay kaşığı kuru nane 1/2 çay kaşığı pul biber Tuz / kara biber 50 gr eritilmiş tereyağı Fırını 170°C fanlı / 190°C'ye önceden ısıtın. Yumurtaları, yoğurdu, sodayı ve kabartma tozu birlikte çırpın. Doğranmış yufkaları iyice karıştırın, yufka parçalarının kaseye eklerken mümkün olduğunca birbirinden ayrı kalmasına özen gösterin. Peyniri ufalayın, hellimi, otları ve baharatları ekleyin, iyice karıştırın. Tereyağını eritin ve derin muffin kalıplarının her birinin üzerine biraz tereyağı sürün, ardından her bir kalıbı eşit miktarda börek karışımıyla doldurun. Kalan tereyağını üzerine gezdirin ve fırında yaklaşık 25-30 dakika veya her bir börek güzelce kızarana ve kabarcıklar oluşana kadar pişirin. #melizcooks #börek #easyrecipe
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melizcooks
Filo Börek Muffins: Fill your freezer up with these beauties - perfect for breakfast, lunchboxes, snacks, or simply because they’re so easy and delicious. Recipe: 2 large eggs 100g natural yogurt 100ml sparkling water 12 thin filo sheets / baklavalık yufka, roughly chopped into 3-4cm pieces 1tsp baking powder 100g beyaz peynir / feta 50g hellim / halloumi 25g fresh flat leaf parsley leaves, finely shopped 10g fresh mint leaves, finely chopped 75g spinach 1tsp dried mint 1/2tsp pul biber Pinch of Sea salt flakes / coarse black pepper 50g melted butter Preheat oven to 180°c fan / 200°c. Whisk together the eggs, yoghurt, baking powder and sparkling water. Mix through the cut filo, ensuring that the the filo pieces are as separated as possible when you add them to the bowl. are Crumble in the cheese, add the hellim, herbs and spices, mix well. Melt the butter and brush each round of a deep muffin tray with a little butter then fill each round with equal measures of the börek mixture. Drizzle over the remaining butter and bake in the oven for around 25-30 mins or until each börek muffin is beautifully browned and bubbling. TARİF: 2 yumurta 100gr sage yoğurt 100ml soda 12 büyük baklavalık yufka, yaklaşık 3-4 cm parçalar halinde kesilmiş 1 çağ kaşığı kabartma tozu 100g beyaz peynir / feta 50g hellim / halloumi 25gr taze ince kıyılmış maydanoz yaprağı 10gr taze ince kıyılmış nane yaprağı 75gr ıspanak 1 çay kaşığı kuru nane 1/2 çay kaşığı pul biber Tuz / kara biber 50 gr eritilmiş tereyağı Fırını 170°C fanlı / 190°C'ye önceden ısıtın. Yumurtaları, yoğurdu, sodayı ve kabartma tozu birlikte çırpın. Doğranmış yufkaları iyice karıştırın, yufka parçalarının kaseye eklerken mümkün olduğunca birbirinden ayrı kalmasına özen gösterin. Peyniri ufalayın, hellimi, otları ve baharatları ekleyin, iyice karıştırın. Tereyağını eritin ve derin muffin kalıplarının her birinin üzerine biraz tereyağı sürün, ardından her bir kalıbı eşit miktarda börek karışımıyla doldurun. Kalan tereyağını üzerine gezdirin ve fırında yaklaşık 25-30 dakika veya her bir börek güzelce kızarana ve kabarcıklar oluşana kadar pişirin. #melizcooks #börek #easyrecipe
Meliz’s Marinated Olives: This is another recipe that has been on my blog since it began. Cypriot-style olives known as “Çakistez” are homegrown green olives, that are cracked with a stone, then soaked and brined, and served with copious amounts of extra virgin olive oil, lemon, garlic and crushed coriander seeds. I decided to create a simple marinade that included some of the key ingredients of çakistez while using easily sourced good-quality olives and condiments that are readily found in mainstream supermarkets to create a luscious juicy sauce, perfect for mopping up with bread. I make a batch of these olives on a weekly basis and store them in the fridge (for up to a week) to keep the herbs as fresh as possible, but remove from the fridge an hour or so before serving to enable the oil to come up to room temperature as it has the tendency to emulsify a little when chilled. I advise making these olives a day in advance so that the flavours really have a chance to intensify. Makes approximately 1 × 370-ml (13-fl-oz) jar 160 g (5¾ oz) pitted Kalamata olives 160 g (5¾ oz) pitted green queen olives 2 tbsp coriander seeds 4 garlic cloves, bashed 1 tbsp fresh flat leaf parsley, finely chopped 1 tbsp fresh coriander, finely chopped 1 small, unwaxed lemon, quartered and thinly sliced 1 tbsp pomegranate molasses 3 tbsp extra virgin olive oil, plus extra to serve 1 tbsp balsamic vinegar 2 tsp dried oregano ½ tsp pul biber Place the olives into a plastic storage box or large jar. Lightly crush one tablespoon of the coriander seeds in a pestle and mortar until some are slightly broken, then add to the olives with the additional tablespoon of whole coriander seeds and the garlic. Add the parsley, coriander and lemon to the olives with the rest of the remaining ingredients. Give everything a stir, then secure the lid and give it a good shake. Store in the fridge for up to a week, and drizzle over a little extra virgin olive oil before serving. #melizcooks #olive #olives #oliveoil #coriander #parsley #herbs #garlic #evoo #meze #mezze #easyrecipe #quickrecipe #melizcooks #MelizsKitchen
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melizcooks
Meliz’s Marinated Olives: This is another recipe that has been on my blog since it began. Cypriot-style olives known as “Çakistez” are homegrown green olives, that are cracked with a stone, then soaked and brined, and served with copious amounts of extra virgin olive oil, lemon, garlic and crushed coriander seeds. I decided to create a simple marinade that included some of the key ingredients of çakistez while using easily sourced good-quality olives and condiments that are readily found in mainstream supermarkets to create a luscious juicy sauce, perfect for mopping up with bread. I make a batch of these olives on a weekly basis and store them in the fridge (for up to a week) to keep the herbs as fresh as possible, but remove from the fridge an hour or so before serving to enable the oil to come up to room temperature as it has the tendency to emulsify a little when chilled. I advise making these olives a day in advance so that the flavours really have a chance to intensify. Makes approximately 1 × 370-ml (13-fl-oz) jar 160 g (5¾ oz) pitted Kalamata olives 160 g (5¾ oz) pitted green queen olives 2 tbsp coriander seeds 4 garlic cloves, bashed 1 tbsp fresh flat leaf parsley, finely chopped 1 tbsp fresh coriander, finely chopped 1 small, unwaxed lemon, quartered and thinly sliced 1 tbsp pomegranate molasses 3 tbsp extra virgin olive oil, plus extra to serve 1 tbsp balsamic vinegar 2 tsp dried oregano ½ tsp pul biber Place the olives into a plastic storage box or large jar. Lightly crush one tablespoon of the coriander seeds in a pestle and mortar until some are slightly broken, then add to the olives with the additional tablespoon of whole coriander seeds and the garlic. Add the parsley, coriander and lemon to the olives with the rest of the remaining ingredients. Give everything a stir, then secure the lid and give it a good shake. Store in the fridge for up to a week, and drizzle over a little extra virgin olive oil before serving. #melizcooks #olive #olives #oliveoil #coriander #parsley #herbs #garlic #evoo #meze #mezze #easyrecipe #quickrecipe #melizcooks #MelizsKitchen

Meliz Berg (@melizcooks) Instagram Stats & Analytics

Meliz Berg (@melizcooks) has 831K Instagram followers with a 2.00% engagement rate over the past 12 months. Across 173 posts, Meliz Berg received 1.08M total likes and 49.5M impressions, averaging 6.27K likes per post. This page tracks Meliz Berg's performance metrics, top content, and engagement trends — updated daily.

Meliz Berg (@melizcooks) Instagram Analytics FAQ

How many Instagram followers does Meliz Berg have?+
Meliz Berg (@melizcooks) has 831K Instagram followers as of August 2026.
What is Meliz Berg's Instagram engagement rate?+
Meliz Berg's Instagram engagement rate is 2.00% over the last 12 months, based on 173 posts.
How many likes does Meliz Berg get on Instagram?+
Meliz Berg received 1.08M total likes across 173 posts in the last 12 months, averaging 6.27K likes per post.
How many Instagram impressions does Meliz Berg get?+
Meliz Berg's Instagram content generated 49.5M total impressions over the last 12 months.