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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
42.6K
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10mo 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 #melizcookslamb
1.52M
16.9K
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10mo 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 #melizcookslamb
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
1.37M
40.6K
443
6mo 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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11mo 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
Kıymalı Bezelye: Mince & Pea Stew. My Aunt Revza’s way of making Bezelye - with mince instead of pieces of lamb. You can also pop this in the slow cooker once you’ve seared the vegetables and mince at the start. And if you’re keeping it meatfree (or vegan, in fact), just use meatless mince and a vegetable stock! Method in caption and on my blog. INGREDIENTS 600ml hot chicken stock (or 1 stock cube dissolved in 600ml boiling water) 3 tbsp olive oil 2 large onions, roughly chopped 4 large carrots, peeled and sliced into 1cm rounds 4 medium white potatoes, peeled, cut into 3cm chunks 1 tsp sea salt flakes 500g lamb (or beef or chicken) mince 1 tbsp tatlı biber salçası (Turkish mild (sweet) red pepper paste) 1 tbsp tomato purée 4 garlic cloves, crushed / finely grated 1 tsp paprika 1/2 tsp cumin 1/4 tsp cinnamon 1 tsp black pepper 700g frozen peas 1 x 400g can chopped tomatoes + half a can of water 1 bay leaf #bezelye #fridaynight #easydinner #melizcooks
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1mo ago
melizcooks
Kıymalı Bezelye: Mince & Pea Stew. My Aunt Revza’s way of making Bezelye - with mince instead of pieces of lamb. You can also pop this in the slow cooker once you’ve seared the vegetables and mince at the start. And if you’re keeping it meatfree (or vegan, in fact), just use meatless mince and a vegetable stock! Method in caption and on my blog. INGREDIENTS 600ml hot chicken stock (or 1 stock cube dissolved in 600ml boiling water) 3 tbsp olive oil 2 large onions, roughly chopped 4 large carrots, peeled and sliced into 1cm rounds 4 medium white potatoes, peeled, cut into 3cm chunks 1 tsp sea salt flakes 500g lamb (or beef or chicken) mince 1 tbsp tatlı biber salçası (Turkish mild (sweet) red pepper paste) 1 tbsp tomato purée 4 garlic cloves, crushed / finely grated 1 tsp paprika 1/2 tsp cumin 1/4 tsp cinnamon 1 tsp black pepper 700g frozen peas 1 x 400g can chopped tomatoes + half a can of water 1 bay leaf #bezelye #fridaynight #easydinner #melizcooks
#AD What are you having for dinner tonight? Let me show you how to Cook Like a Kıbrıslı and make Yumurtalı Badadez Salatası (Cypriot-style egg & potato salad) using @riomare_uk Tuna in Olive Oil. As a Cypriot, I know all too well that olive oil is at the heart of our Mediterranean cuisine, and Rio Mare’s Tuna in Olive Oil adds incredible flavour to this simple, delicious recipe. It’s easy to see why Rio Mare is Italy’s Favourite Tuna. If you’re looking for an easy, Mediterranean-inspired dinner, give this recipe a try and let me know what you think! INGREDIENTS Serves 2-3 2 medium Cyprus Potatoes (approximately 350g) 2 large eggs 3 tbsp extra virgin olive oil 1 large lemon 2 tsp grape / white wine vinegar 1/2 tsp dried mint 25g fresh coriander, very finely chopped 2 spring onions, very finely sliced Handful of Kalamata / dry black olives 1 x can Rio Mare Tuna in Olive Oil #RioMaretuna #RioMareUK #RealItalianTaste #salad
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3mo ago
melizcooks
#AD What are you having for dinner tonight? Let me show you how to Cook Like a Kıbrıslı and make Yumurtalı Badadez Salatası (Cypriot-style egg & potato salad) using @riomare_uk Tuna in Olive Oil. As a Cypriot, I know all too well that olive oil is at the heart of our Mediterranean cuisine, and Rio Mare’s Tuna in Olive Oil adds incredible flavour to this simple, delicious recipe. It’s easy to see why Rio Mare is Italy’s Favourite Tuna. If you’re looking for an easy, Mediterranean-inspired dinner, give this recipe a try and let me know what you think! INGREDIENTS Serves 2-3 2 medium Cyprus Potatoes (approximately 350g) 2 large eggs 3 tbsp extra virgin olive oil 1 large lemon 2 tsp grape / white wine vinegar 1/2 tsp dried mint 25g fresh coriander, very finely chopped 2 spring onions, very finely sliced Handful of Kalamata / dry black olives 1 x can Rio Mare Tuna in Olive Oil #RioMaretuna #RioMareUK #RealItalianTaste #salad
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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5mo 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
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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13.5K
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9mo 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
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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7mo 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
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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11mo 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
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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14.6K
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7mo 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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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
Kıymalı Garavolli’mi daha önce yapmış mıydınız? Meliz Cooks’un “Kıymalı Garavolli/One Pot Minced Lamb & Conchiglie Pasta” - ama bunun tek tencerede kuzu kıyması ve makarnadan çok daha fazlası olduğunu hepimiz biliyoruz! Bu 💯 bu gece mutfağımda oluyor - kaçımızın bu akşam akşam yemeğine çıkabileceğini görelim mi? 🤣🫶🏼🧿Yeniden paylaşılması gerekiyordu. Eğer başardıysan, biliyorsun. Siz başardıysanız ancak arkadaşlarınız başaramadıysa onları etiketleyin. Henüz yapmadıysanız, bilmenin zamanı geldi. Tarifin tamamı kitapımda “Meliz’s Kitchen” de bulunur, veya Google’da “Meliz Cooks Kıymalı Garavolli / One Pot Minced Lamb & Conchiglie Pasta”🧑‍🍳📕 1 adet tavuk suyu küpü 1,2 litre (2 pint) kaynar su 3 yemek kaşığı zeytinyağı 2 soğan, ince doğranmış 1 çay kaşığı öğütülmüş kimyon 1 çay kaşığı kırmızı biber 1 çay kaşığı domates püresi 500 gr kuzu kıyması ½ çay kaşığı tuz ½ çay kaşığı karabiber 300g garavolli (conchiglie) makarna 2 adet defne yaprağı 100 gr (3½ oz) hellim, ince rendelenmiş 1 çay kaşığı kuru nane Sarımsaklı yoğurt için: 1 büyük diş sarımsak, ince rendelenmiş 150g süzme yoğurt ½ çay kaşığı tuz Biber yağı için: 45g (1½ oz) tuzsuz tereyağı 1 yemek kaşığı ağır zeytinyağı 1 yemek kaşığı tatlı biber salçası 1 çay kaşığı pul biber 1 çay kaşığı kuru nane #pasta #hellim #halloumi #kıymalıgaravolli #melizcooks
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Kıymalı Garavolli’mi daha önce yapmış mıydınız? Meliz Cooks’un “Kıymalı Garavolli/One Pot Minced Lamb & Conchiglie Pasta” - ama bunun tek tencerede kuzu kıyması ve makarnadan çok daha fazlası olduğunu hepimiz biliyoruz! Bu 💯 bu gece mutfağımda oluyor - kaçımızın bu akşam akşam yemeğine çıkabileceğini görelim mi? 🤣🫶🏼🧿Yeniden paylaşılması gerekiyordu. Eğer başardıysan, biliyorsun. Siz başardıysanız ancak arkadaşlarınız başaramadıysa onları etiketleyin. Henüz yapmadıysanız, bilmenin zamanı geldi. Tarifin tamamı kitapımda “Meliz’s Kitchen” de bulunur, veya Google’da “Meliz Cooks Kıymalı Garavolli / One Pot Minced Lamb & Conchiglie Pasta”🧑‍🍳📕 1 adet tavuk suyu küpü 1,2 litre (2 pint) kaynar su 3 yemek kaşığı zeytinyağı 2 soğan, ince doğranmış 1 çay kaşığı öğütülmüş kimyon 1 çay kaşığı kırmızı biber 1 çay kaşığı domates püresi 500 gr kuzu kıyması ½ çay kaşığı tuz ½ çay kaşığı karabiber 300g garavolli (conchiglie) makarna 2 adet defne yaprağı 100 gr (3½ oz) hellim, ince rendelenmiş 1 çay kaşığı kuru nane Sarımsaklı yoğurt için: 1 büyük diş sarımsak, ince rendelenmiş 150g süzme yoğurt ½ çay kaşığı tuz Biber yağı için: 45g (1½ oz) tuzsuz tereyağı 1 yemek kaşığı ağır zeytinyağı 1 yemek kaşığı tatlı biber salçası 1 çay kaşığı pul biber 1 çay kaşığı kuru nane #pasta #hellim #halloumi #kıymalıgaravolli #melizcooks
Ok, let’s make it Mutti @muttipomodorouk with this showstopping, crowdpleasing “Fırında Yalancı Mantı” - Stuffed Oven Baked Pasta Shells with Garlic Yoghurt and Pul Biber Butter 🍝🌶️🌿 a feast for the eyes, perfect for feeding a crowd, and one to definitely impress your guests with. I’ve used the luscious Mutti Polpa, richly intense Double Concentrate Tomato Purée and deliciously smooth Passata and have listed tips for making it advance for hosting a crowd on my blog. The full recipe is on my blog, please make it. ad Serves 6-8 3 tbsp olive oil 2 onions, finely chopped 1 tsp salt 1 tsp finely grated garlic 1 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp pul biber 1 tsp dried mint 1 tsp paprika 2 tbsp Mutti Double Concentrate tomato purée 500 g minced lamb / beef / meat-free mince 1 x 400g can Mutti Polpa ½ tsp ground black pepper 2 bay leaves 100ml milk 500g Conchiglioni pasta, cooked al dente 1 x jar Mutti Passata 500ml chicken / vegetable stock For the garlic yoghurt 1 large garlic clove, finely grated 150 g (5½ oz) natural yoghurt ½ tsp sea salt flakes For the chilli butter 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp Mutti Double Concentrate tomato purée 1 tsp pul biber 1 tsp dried mint #melizcooks #MakeItMutti #DeceptivelySimple #pasta #yalancımantı
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Ok, let’s make it Mutti @muttipomodorouk with this showstopping, crowdpleasing “Fırında Yalancı Mantı” - Stuffed Oven Baked Pasta Shells with Garlic Yoghurt and Pul Biber Butter 🍝🌶️🌿 a feast for the eyes, perfect for feeding a crowd, and one to definitely impress your guests with. I’ve used the luscious Mutti Polpa, richly intense Double Concentrate Tomato Purée and deliciously smooth Passata and have listed tips for making it advance for hosting a crowd on my blog. The full recipe is on my blog, please make it. ad Serves 6-8 3 tbsp olive oil 2 onions, finely chopped 1 tsp salt 1 tsp finely grated garlic 1 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp pul biber 1 tsp dried mint 1 tsp paprika 2 tbsp Mutti Double Concentrate tomato purée 500 g minced lamb / beef / meat-free mince 1 x 400g can Mutti Polpa ½ tsp ground black pepper 2 bay leaves 100ml milk 500g Conchiglioni pasta, cooked al dente 1 x jar Mutti Passata 500ml chicken / vegetable stock For the garlic yoghurt 1 large garlic clove, finely grated 150 g (5½ oz) natural yoghurt ½ tsp sea salt flakes For the chilli butter 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp Mutti Double Concentrate tomato purée 1 tsp pul biber 1 tsp dried mint #melizcooks #MakeItMutti #DeceptivelySimple #pasta #yalancımantı
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 and the @itv @itvxofficial @thismorning websites (just google “Meliz one tray kofte amd potatoes this morning” for all the links) including how to make it completely plant-based too - Please make it! #köfte #meatballs #easydinner #roastpotatoes
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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 and the @itv @itvxofficial @thismorning websites (just google “Meliz one tray kofte amd potatoes this morning” for all the links) including how to make it completely plant-based too - Please make it! #köfte #meatballs #easydinner #roastpotatoes
“Badadez Köftesi” to Turkish-Cypriots and “Keftedes” to Greek-Cypriots, everyone has their own family’s way of making these infamously inimitable fried grated potato and mince Cypriot meatballs, loaded with both flavour and memories. Full recipe on my blog and in Meliz’s Kitchen. Makes 40 meatballs 1 large onion, finely chopped 500 g (1 lb 2 oz) minced beef 500 g (1 lb 2 oz) Cyprus or Maris Piper potatoes, peeled and finely grated (not coarsely) 1 large egg 100 g (3½ oz) stale white bread, whizzed into breadcrumbs 50 g (1¾ oz) fresh parsley, finely chopped 1/4 tsp ground cinnamon (optional but I ALWAYS do) ¼ tsp ground cumin (optional but I ALWAYS do) 1/2 tsp dried mint (optional but I usually do) 1 tsp salt ¾ tsp ground black pepper 1 litre (1¾ pints) oil of choice (as mentioned in the blog post) Full recipe in Meliz’s Kitchen and on my blog. #MelizCooks #köfte #meatballs #potatoes #badadezköftesi #keftedes
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“Badadez Köftesi” to Turkish-Cypriots and “Keftedes” to Greek-Cypriots, everyone has their own family’s way of making these infamously inimitable fried grated potato and mince Cypriot meatballs, loaded with both flavour and memories. Full recipe on my blog and in Meliz’s Kitchen. Makes 40 meatballs 1 large onion, finely chopped 500 g (1 lb 2 oz) minced beef 500 g (1 lb 2 oz) Cyprus or Maris Piper potatoes, peeled and finely grated (not coarsely) 1 large egg 100 g (3½ oz) stale white bread, whizzed into breadcrumbs 50 g (1¾ oz) fresh parsley, finely chopped 1/4 tsp ground cinnamon (optional but I ALWAYS do) ¼ tsp ground cumin (optional but I ALWAYS do) 1/2 tsp dried mint (optional but I usually do) 1 tsp salt ¾ tsp ground black pepper 1 litre (1¾ pints) oil of choice (as mentioned in the blog post) Full recipe in Meliz’s Kitchen and on my blog. #MelizCooks #köfte #meatballs #potatoes #badadezköftesi #keftedes
I’ve never done this before, so after the blow up in my stories about the other day (🎹 🎶) here’s a little bit about me and how I got here! Captions for the the videos in frames 5,6 and 8 below (I couldn’t add them to the frames). 5. I can play the violin and piano and I have a BMus and MA in Music from City University, during which I studied classical singing at the Guildhall School of Music and Drama. Violin teachers / professional violinists, look away now 🫣🤣 (I love this piece of music 🎻🎄) 6. Whilst I was writing my MA dissertation in 2006, I decided to audition for a @bbc @andrewlloydwebber show called “How do you Solve a Problem like Maria”. I made it through to the top 10… 8. Although I spent a lot of time singing (mostly to the children, playing the piano with one hand, singing and rocking them to sleep)… Any questions, pop them in the comments. Meliz Xx 🫶🏼💕🧿
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I’ve never done this before, so after the blow up in my stories about the other day (🎹 🎶) here’s a little bit about me and how I got here! Captions for the the videos in frames 5,6 and 8 below (I couldn’t add them to the frames). 5. I can play the violin and piano and I have a BMus and MA in Music from City University, during which I studied classical singing at the Guildhall School of Music and Drama. Violin teachers / professional violinists, look away now 🫣🤣 (I love this piece of music 🎻🎄) 6. Whilst I was writing my MA dissertation in 2006, I decided to audition for a @bbc @andrewlloydwebber show called “How do you Solve a Problem like Maria”. I made it through to the top 10… 8. Although I spent a lot of time singing (mostly to the children, playing the piano with one hand, singing and rocking them to sleep)… Any questions, pop them in the comments. Meliz Xx 🫶🏼💕🧿
MELİZ’S HELLİMLİ YALANCI SOĞAN DOLMASI 4-6 kişilik 5 büyük soğan 50gr taze maydanoz 3 yemek kaşığı zeytinyağı 1 çay kaşığı deniz tuzu 2 yemek kaşığı tatlı biber salçası 3 yemek kaşığı domates püresi 200 gr baldo / beyaz sütlaçlık pirinç, yıkanmış ve süzülmüş 400 gr doğranmış domates (taze veya tenekede) 2 yemek kaşığı kuru nane 1 yemek kaşığı nar ekşisi 60 ml taze sıkılmış limon suyu 1 çay kaşığı karabiber 1,5 çay kaşığı pul biber 250g hellim, 1cm doğranmış 1 tavuk veya sebze bulyon küpü 400 ml kaynar su 200 ml soğuk su Tereyağlı sos için 50 gr tuzsuz tereyağı 2 çay kaşığı pul biber 1 yemek kaşığı nar ekşisi Tam tarif blogumda bulunur. Bağlantı bio’da. #dolma #kıbrıs #hellim #halloumi
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MELİZ’S HELLİMLİ YALANCI SOĞAN DOLMASI 4-6 kişilik 5 büyük soğan 50gr taze maydanoz 3 yemek kaşığı zeytinyağı 1 çay kaşığı deniz tuzu 2 yemek kaşığı tatlı biber salçası 3 yemek kaşığı domates püresi 200 gr baldo / beyaz sütlaçlık pirinç, yıkanmış ve süzülmüş 400 gr doğranmış domates (taze veya tenekede) 2 yemek kaşığı kuru nane 1 yemek kaşığı nar ekşisi 60 ml taze sıkılmış limon suyu 1 çay kaşığı karabiber 1,5 çay kaşığı pul biber 250g hellim, 1cm doğranmış 1 tavuk veya sebze bulyon küpü 400 ml kaynar su 200 ml soğuk su Tereyağlı sos için 50 gr tuzsuz tereyağı 2 çay kaşığı pul biber 1 yemek kaşığı nar ekşisi Tam tarif blogumda bulunur. Bağlantı bio’da. #dolma #kıbrıs #hellim #halloumi
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. #meliz
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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. #meliz
The sun is out so 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 #chickenkebab
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The sun is out so 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 #chickenkebab

Meliz Berg (@melizcooks) Instagram Stats & Analytics

Meliz Berg (@melizcooks) has 836K Instagram followers with a 2.12% engagement rate over the past 12 months. Across 171 posts, Meliz Berg received 1.01M total likes and 45.8M impressions, averaging 5.91K likes per post. This page tracks Meliz Berg's performance metrics, top content, and engagement trends — updated daily. To benchmark @melizcooks against other accounts, use Socialpruf's Instagram competitor analysis tool.

Meliz Berg (@melizcooks) Instagram Analytics FAQ

How many Instagram followers does Meliz Berg have?+
Meliz Berg (@melizcooks) has 836K Instagram followers as of November 2026.
What is Meliz Berg's Instagram engagement rate?+
Meliz Berg's Instagram engagement rate is 2.12% over the last 12 months, based on 171 posts.
How many likes does Meliz Berg get on Instagram?+
Meliz Berg received 1.01M total likes across 171 posts in the last 12 months, averaging 5.91K likes per post.
How many Instagram impressions does Meliz Berg get?+
Meliz Berg's Instagram content generated 45.8M total impressions over the last 12 months.
Can I compare Meliz Berg with other Instagram accounts?+
Yes. Add @melizcooks to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.