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Ok, what are you having for (lunch today) or dinner tonight because although this salad has been on my blog, IG page and YouTube channel for years, I first posted a reel for it EXACTLY A YEAR AGO TODAY, and I think it’s safe to say, that it’s been VERY popular ever since 🫠! It is THE perfect (viral) salad to have on repeat, now and always 💚🧡❤️💜 Finely 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 #lunchideas #dinnerideas #redcabbage #redpepper #capsicum #cucumber #cilantro #evoo #saladdressing #springonions #scallions #thenewhealthy #summer #summerrecipe #saladrecipes #crunchysalad #melizcooks
5.54M
29.6K
748
11mo ago
melizcooks
Ok, what are you having for (lunch today) or dinner tonight because although this salad has been on my blog, IG page and YouTube channel for years, I first posted a reel for it EXACTLY A YEAR AGO TODAY, and I think it’s safe to say, that it’s been VERY popular ever since 🫠! It is THE perfect (viral) salad to have on repeat, now and always 💚🧡❤️💜 Finely 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 #lunchideas #dinnerideas #redcabbage #redpepper #capsicum #cucumber #cilantro #evoo #saladdressing #springonions #scallions #thenewhealthy #summer #summerrecipe #saladrecipes #crunchysalad #melizcooks
Ok, what are you having for lunch or for dinner tonight because I’ve got one of my favourite salads ready for you all with a sweet & tangy creamy tahini dressing to pour over it all 🥗🥬So good. Please make it. INGREDIENTS For the salad 1 large baby gem / sweet gem lettuce, leaves left whole 4 baby / 2 x Persian / Middle Eastern cucumbers, thinly sliced 8 radishes, thinly sliced 1 large spring / continental salad onion (scallion), thinly sliced 1 large, ripe avocado, halved and thinly sliced 50g walnuts, roughly chopped 1 tsp toasted sesame seeds 1 tsp nigella seeds (+200g cooked chickpeas, optional) For the dressing (makes a nice BIG BATCH (for 1-2 salads or 6-8 people) 90ml (6tbsp) extra virgin olive oil 45ml (3 tbsp) tahini 45ml (3tbsp) fresh lemon juice 1 tsp white wine vinegar 2 tsp Dijon mustard 1 tbsp runny honey (or agave syrup) 1 tsp freshly grated garlic 1 tsp sea salt flakes 1 tsp dried mint METHOD Add all of the salad ingredients to a large platter. Shove all the dressing ingredients into a jam jar, pop the lid on, shake away vigorously until thick, creamy and emulsified, and it’s done! Pour over as much of the dressing over the salad as you like. The dressing stores well in the fridge for a week. Give it a shake before serving. If you’d like it a little less thick, add a tsp or two of ice cold water to the jar once you’ve had a shake and seen the consistency. #melizcooks #tahini #saladdressing #springonions #scallions #radishes #summer #summerrecipes #lunchideas #dinnerideas #agavesyrup #plantbased #plantbasedrecipe #salad #garlic #mustard #Honey #evoo #lemon #lettuce #saladleaves #easyrecipe
2.92M
51.9K
320
11mo ago
melizcooks
Ok, what are you having for lunch or for dinner tonight because I’ve got one of my favourite salads ready for you all with a sweet & tangy creamy tahini dressing to pour over it all 🥗🥬So good. Please make it. INGREDIENTS For the salad 1 large baby gem / sweet gem lettuce, leaves left whole 4 baby / 2 x Persian / Middle Eastern cucumbers, thinly sliced 8 radishes, thinly sliced 1 large spring / continental salad onion (scallion), thinly sliced 1 large, ripe avocado, halved and thinly sliced 50g walnuts, roughly chopped 1 tsp toasted sesame seeds 1 tsp nigella seeds (+200g cooked chickpeas, optional) For the dressing (makes a nice BIG BATCH (for 1-2 salads or 6-8 people) 90ml (6tbsp) extra virgin olive oil 45ml (3 tbsp) tahini 45ml (3tbsp) fresh lemon juice 1 tsp white wine vinegar 2 tsp Dijon mustard 1 tbsp runny honey (or agave syrup) 1 tsp freshly grated garlic 1 tsp sea salt flakes 1 tsp dried mint METHOD Add all of the salad ingredients to a large platter. Shove all the dressing ingredients into a jam jar, pop the lid on, shake away vigorously until thick, creamy and emulsified, and it’s done! Pour over as much of the dressing over the salad as you like. The dressing stores well in the fridge for a week. Give it a shake before serving. If you’d like it a little less thick, add a tsp or two of ice cold water to the jar once you’ve had a shake and seen the consistency. #melizcooks #tahini #saladdressing #springonions #scallions #radishes #summer #summerrecipes #lunchideas #dinnerideas #agavesyrup #plantbased #plantbasedrecipe #salad #garlic #mustard #Honey #evoo #lemon #lettuce #saladleaves #easyrecipe
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
1.92M
41.7K
459
3mo 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
1.47M
16.3K
328
3mo 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
Ok, what are you having for dinner tonight because I really think you should be making my Yanyana Tavası. When I first travelled to Türkiye as a little girl with my family (over 30 years ago) 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 Yanyana Tavası (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. I’ve posted the photo on my stories. 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 Tava and Güveç from Türkiye 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. If you don’t have a round tray, use a large rectangular once - just make sure it’s large, metal-based (not glass or ceramic) and shallow so the vegetables crisp up rather than just steam. 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 #cosyweekend #fridaynight #fridaydinner #friday #lazyweekend #weekenddinner #slowweekend #slowcooking #lamb #vegetables
1.28M
18.6K
351
8mo ago
melizcooks
Ok, what are you having for dinner tonight because I really think you should be making my Yanyana Tavası. When I first travelled to Türkiye as a little girl with my family (over 30 years ago) 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 Yanyana Tavası (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. I’ve posted the photo on my stories. 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 Tava and Güveç from Türkiye 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. If you don’t have a round tray, use a large rectangular once - just make sure it’s large, metal-based (not glass or ceramic) and shallow so the vegetables crisp up rather than just steam. 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 #cosyweekend #fridaynight #fridaydinner #friday #lazyweekend #weekenddinner #slowweekend #slowcooking #lamb #vegetables
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
1.2M
21.9K
448
4mo 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
Ok, what are you having for (lunch) or dinner tonight because I REALLY think you should make my little girl’s favourite ocakbaşı-style salata 💚💛🧡❤️🩷💜 delicious, crunchy, moreish, juicy, so good. The key is to shred and slice EVERYTHING as finely as possible. The full recipe is in Dinner Tonight, the method is on the reel - mix the lemon juice and vinegar together and dress the shredded cabbage with half of this mixture first to lightly pickle the red cabbage before the pomegranate molasses and extra virgin olive oil are added and then layer up the rest of the ingredients #pleasemakeit INGREDIENTS SERVES 4–6 Prep: 15 minutes 2 tbsp lemon juice 2 tbsp red wine vinegar or grape vinegar 250g (9oz) red cabbage, cored and very finely shredded 25g (1oz) fresh flat leaf parsley leaves, half finely chopped and the other half roughly chopped 1 tsp dried mint ½ tsp sea salt flakes 2 tbsp pomegranate molasses 1 small carrot, coarsely grated or cut julienne-style 2 large, ripe tomatoes, halved, then thickly sliced 1 small red onion, peeled, halvedand very finely sliced 1 small Middle Eastern, Persian or Crooks cucumber, or ¼ English cucumber (deseeded), finely sliced 3 tbsp extra virgin olive oil 1 heaped tsp sumac #melizcooks #salad #choppedsalad #finelysliced #lunchideas #dinnerideas #redcabbage #cucumber #parsley #evoo #sumac #saladdressing #redonion #thenewhealthy #saladrecipes #crunchysalad #melizcooks
1.14M
19.3K
257
10mo ago
melizcooks
Ok, what are you having for (lunch) or dinner tonight because I REALLY think you should make my little girl’s favourite ocakbaşı-style salata 💚💛🧡❤️🩷💜 delicious, crunchy, moreish, juicy, so good. The key is to shred and slice EVERYTHING as finely as possible. The full recipe is in Dinner Tonight, the method is on the reel - mix the lemon juice and vinegar together and dress the shredded cabbage with half of this mixture first to lightly pickle the red cabbage before the pomegranate molasses and extra virgin olive oil are added and then layer up the rest of the ingredients #pleasemakeit INGREDIENTS SERVES 4–6 Prep: 15 minutes 2 tbsp lemon juice 2 tbsp red wine vinegar or grape vinegar 250g (9oz) red cabbage, cored and very finely shredded 25g (1oz) fresh flat leaf parsley leaves, half finely chopped and the other half roughly chopped 1 tsp dried mint ½ tsp sea salt flakes 2 tbsp pomegranate molasses 1 small carrot, coarsely grated or cut julienne-style 2 large, ripe tomatoes, halved, then thickly sliced 1 small red onion, peeled, halvedand very finely sliced 1 small Middle Eastern, Persian or Crooks cucumber, or ¼ English cucumber (deseeded), finely sliced 3 tbsp extra virgin olive oil 1 heaped tsp sumac #melizcooks #salad #choppedsalad #finelysliced #lunchideas #dinnerideas #redcabbage #cucumber #parsley #evoo #sumac #saladdressing #redonion #thenewhealthy #saladrecipes #crunchysalad #melizcooks
Let’s “yak the mangal” and make Tavuk Şiş. Full recipe in Meliz’s Kitchen and on @thehappyfoodie website. Please make it 🤩🙌🏼🔥🍗🌶️🌿🧄 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 #chickenshish #chickenrecipes #chickenkebabs #recipes #recipereels #familyrecipes #meze #mezze #melizcooks
1.07M
15.8K
199
8mo ago
melizcooks
Let’s “yak the mangal” and make Tavuk Şiş. Full recipe in Meliz’s Kitchen and on @thehappyfoodie website. Please make it 🤩🙌🏼🔥🍗🌶️🌿🧄 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 #chickenshish #chickenrecipes #chickenkebabs #recipes #recipereels #familyrecipes #meze #mezze #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
991K
28.3K
1.09K
6mo 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
973K
11.5K
182
8mo 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
Hafta ortası lezzet, seni yakaladım. Hade bir Magarına Bulli’cik yapalım (rendelenmiş hellim, nane ve çıtır kızarmış tavukla Kıbrıs usulü makarna). Sevgiyle yapıldığında daha da güzelleşen, çok güzel, basit ve klasik bir Kıbrıs yemeği; makarna üzerine tavuk yağı dökmek ve servis ederken fazladan bir kepçe tavuk suyu eklemek gibi ekstra dokunuşlar, her şeyi değiştiriyor. Bazıları yemeği bir miktar limon suyuyla (ben) servis etmeyi sever, bazıları bir kepçe koyu süzme yoğurtla (evet, onu da alırım). Ben ekstra hellim ile servis etmeyi seviyorum. Kesinlikle cennet gibi. Tam tarif blogumda, bağlantı biyografimde - yahni tarifi, yemek kitabım “Meliz’s Kitchen”de. Yan not: isteyen pişmiş tavuk parçalarını tavada ocakta yağda kızartabilir (fırın kızartma yerine) tabi. 4-6 kişilik MALZEMELER 8-10 büyük tavuk budu 200 ml kaynar suda eritilmiş 1 tavuk bulyon küpü / 200ml sıcak tavuk kemik suyu 3/4 çay kaşığı tuz 1/2 çay kaşığı iri taneli karabiber 2 yemek kaşığı zeytinyağı 500 gr bucatini / ince fırın makarna 250 gr hellim (Halloumi) ince rendelenmiş 2 çay kaşığı kuru nane Servise: Ekşi (Limon suyu) ve süzme yoğurt Midweek comfort, I got you. Magarına Bulli (Cypriot Style Pasta with grated hellim, mint and Crispy Roasted Chicken). Such a beautifully simple and classic Cypriot dish, that is made even better when made with love, extra touches like pouring the chicken fat over the pasta, and spooning over an extra ladleful of the chicken stock to serve. Some love this dish with a squeeze of lemon juice (me), some with a dollop of thick strained yoghurt (yeah, I’ll take that too). I love it with extra lashings of hellim. Absolutely heavenly. Full recipe on my blog, link in bio - the yahni recipe, in my cookbook “Meliz’s Kitchen”. Serves 4-6 INGREDIENTS 8-10 large chicken thighs 1 chicken stock cube dissolved in 200ml boiling water 3/4 tsp salt 1/2 tsp coarse black pepper 2 tbsp olive oil 500g pasta (traditionally bucatini or zite is used) 200g hellim (Halloumi) finely grated 2 tsp dried mint Lemon juice + yoghurt #melizcooks #magarınabulli #magarına #pasta #makarna #tavuk #kıbrıs #chicken #crispychicken #roastchicken #familyrecipe #comfortfood
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melizcooks
Hafta ortası lezzet, seni yakaladım. Hade bir Magarına Bulli’cik yapalım (rendelenmiş hellim, nane ve çıtır kızarmış tavukla Kıbrıs usulü makarna). Sevgiyle yapıldığında daha da güzelleşen, çok güzel, basit ve klasik bir Kıbrıs yemeği; makarna üzerine tavuk yağı dökmek ve servis ederken fazladan bir kepçe tavuk suyu eklemek gibi ekstra dokunuşlar, her şeyi değiştiriyor. Bazıları yemeği bir miktar limon suyuyla (ben) servis etmeyi sever, bazıları bir kepçe koyu süzme yoğurtla (evet, onu da alırım). Ben ekstra hellim ile servis etmeyi seviyorum. Kesinlikle cennet gibi. Tam tarif blogumda, bağlantı biyografimde - yahni tarifi, yemek kitabım “Meliz’s Kitchen”de. Yan not: isteyen pişmiş tavuk parçalarını tavada ocakta yağda kızartabilir (fırın kızartma yerine) tabi. 4-6 kişilik MALZEMELER 8-10 büyük tavuk budu 200 ml kaynar suda eritilmiş 1 tavuk bulyon küpü / 200ml sıcak tavuk kemik suyu 3/4 çay kaşığı tuz 1/2 çay kaşığı iri taneli karabiber 2 yemek kaşığı zeytinyağı 500 gr bucatini / ince fırın makarna 250 gr hellim (Halloumi) ince rendelenmiş 2 çay kaşığı kuru nane Servise: Ekşi (Limon suyu) ve süzme yoğurt Midweek comfort, I got you. Magarına Bulli (Cypriot Style Pasta with grated hellim, mint and Crispy Roasted Chicken). Such a beautifully simple and classic Cypriot dish, that is made even better when made with love, extra touches like pouring the chicken fat over the pasta, and spooning over an extra ladleful of the chicken stock to serve. Some love this dish with a squeeze of lemon juice (me), some with a dollop of thick strained yoghurt (yeah, I’ll take that too). I love it with extra lashings of hellim. Absolutely heavenly. Full recipe on my blog, link in bio - the yahni recipe, in my cookbook “Meliz’s Kitchen”. Serves 4-6 INGREDIENTS 8-10 large chicken thighs 1 chicken stock cube dissolved in 200ml boiling water 3/4 tsp salt 1/2 tsp coarse black pepper 2 tbsp olive oil 500g pasta (traditionally bucatini or zite is used) 200g hellim (Halloumi) finely grated 2 tsp dried mint Lemon juice + yoghurt #melizcooks #magarınabulli #magarına #pasta #makarna #tavuk #kıbrıs #chicken #crispychicken #roastchicken #familyrecipe #comfortfood
Never not making hummus because making hummus is always a good idea. Making a creamy, dreamy loaded hummus is an even better idea. This was the first thing I ever cooked live on 📺 exactly three years ago today! MAKES 8–10 SERVINGS Prep: 5 minutes 1 x 660g (1lb 7½oz) jar chickpeas or 500g (1lb 2oz) cooked chickpeas (retain the aquafaba to loosen while blending, and a few chickpeas for garnish) 1 tsp finely chopped garlic cloves 100g (3½oz) tahini 1 tbsp extra virgin olive oil 1/2 tsp sea salt flakes (or more to taste) 80ml (3fl oz) freshly squeezed lemon juice A little ice-cold water to loosenthe mixture if necessary For the salad: 1 medium-sized Middle Eastern cucumber/ ⅓ English cucumber, seeds removed 1 medium red bell pepper / 1 romano pepper, seeds removed 2 spring onions 25g fresh coriander leaves 100g fresh pomegranate seeds ½ tsp sumac 1 tbsp extra virgin olive oil 2 tsp pomegranate molasses 1/4 tsp sea salt flakes (or more to taste) To garnish: Summak Pul Biber / Aleppo Pepper Paprika Cumin Extra virgin olive oil Chickpeas Toasted pine nuts Pomegranate seeds Finely chopped salad #hummus #humus #humous #loadedhummus #tahini #chickpeas #meze #mezze #glutenfree #delicious #lunchtime #salad #easyrecipes #finelychoppedsalad #easyrecipes #quickrecipes #lunchsalad #lunch #salads #veganrecipe #glutenfreerecipe #eattherainbow #healthyeating #healthyliving #melizcooks #salata
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11mo ago
melizcooks
Never not making hummus because making hummus is always a good idea. Making a creamy, dreamy loaded hummus is an even better idea. This was the first thing I ever cooked live on 📺 exactly three years ago today! MAKES 8–10 SERVINGS Prep: 5 minutes 1 x 660g (1lb 7½oz) jar chickpeas or 500g (1lb 2oz) cooked chickpeas (retain the aquafaba to loosen while blending, and a few chickpeas for garnish) 1 tsp finely chopped garlic cloves 100g (3½oz) tahini 1 tbsp extra virgin olive oil 1/2 tsp sea salt flakes (or more to taste) 80ml (3fl oz) freshly squeezed lemon juice A little ice-cold water to loosenthe mixture if necessary For the salad: 1 medium-sized Middle Eastern cucumber/ ⅓ English cucumber, seeds removed 1 medium red bell pepper / 1 romano pepper, seeds removed 2 spring onions 25g fresh coriander leaves 100g fresh pomegranate seeds ½ tsp sumac 1 tbsp extra virgin olive oil 2 tsp pomegranate molasses 1/4 tsp sea salt flakes (or more to taste) To garnish: Summak Pul Biber / Aleppo Pepper Paprika Cumin Extra virgin olive oil Chickpeas Toasted pine nuts Pomegranate seeds Finely chopped salad #hummus #humus #humous #loadedhummus #tahini #chickpeas #meze #mezze #glutenfree #delicious #lunchtime #salad #easyrecipes #finelychoppedsalad #easyrecipes #quickrecipes #lunchsalad #lunch #salads #veganrecipe #glutenfreerecipe #eattherainbow #healthyeating #healthyliving #melizcooks #salata
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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6mo 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
Slow-Roasted Lamb cooked in chicken stock: SAVE THIS ⬇️ If you have a lovely joint of lamb leg or shoulder in the fridge and aren’t sure how to cook it this weekend, then this one is for you. Method: For a small 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..6-1.75kg, 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. #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks
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11mo ago
melizcooks
Slow-Roasted Lamb cooked in chicken stock: SAVE THIS ⬇️ If you have a lovely joint of lamb leg or shoulder in the fridge and aren’t sure how to cook it this weekend, then this one is for you. Method: For a small 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..6-1.75kg, 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. #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks
Ok, what are you having for dinner tonight? Well, let me make your life a little easier for you - THIS! Spiced Köfte and Potatoes with a Tangy Tahini Yoghurt (Baharatlı Köfte ve Patates ve Yoghurtlu Tahın) - full recipe in Dinner Tonight including how to make it completely plant-based too - #PleaseMakeIt #köfte #meatballs #dinnertonight #melizcooks #potatoes #roastpotatoes #patates #spices #tahini #yoghurt #meze #mezze #onetray #easydinner #fridaynight #delicious #dinner
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12mo ago
melizcooks
Ok, what are you having for dinner tonight? Well, let me make your life a little easier for you - THIS! Spiced Köfte and Potatoes with a Tangy Tahini Yoghurt (Baharatlı Köfte ve Patates ve Yoghurtlu Tahın) - full recipe in Dinner Tonight including how to make it completely plant-based too - #PleaseMakeIt #köfte #meatballs #dinnertonight #melizcooks #potatoes #roastpotatoes #patates #spices #tahini #yoghurt #meze #mezze #onetray #easydinner #fridaynight #delicious #dinner
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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7mo 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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5mo 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
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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6mo 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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7mo 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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5mo 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

Meliz Berg (@melizcooks) Instagram Stats & Analytics

Meliz Berg (@melizcooks) has 814K Instagram followers with a 1.75% engagement rate over the past 12 months. Across 180 posts, Meliz Berg received 1.24M total likes and 65.6M impressions, averaging 6.90K 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 814K Instagram followers as of April 2026.
What is Meliz Berg's Instagram engagement rate?+
Meliz Berg's Instagram engagement rate is 1.75% over the last 12 months, based on 180 posts.
How many likes does Meliz Berg get on Instagram?+
Meliz Berg received 1.24M total likes across 180 posts in the last 12 months, averaging 6.90K likes per post.
How many Instagram impressions does Meliz Berg get?+
Meliz Berg's Instagram content generated 65.6M total impressions over the last 12 months.