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If north Cyprus had a signature Christmas dish, it would be Lamb Kleftiko! 🇨🇾🎄 Recipe: 1.5-2kg lamb shoulder 3 large potatoes 1 large brown onion 2 bay leaves 500g cherry tomatoes 2 whole garlic For marinate: 5g dried oregano 10g thyme Zest and juice of 2 lemon 100ml olive oil 1/2 cinnamon sticks 5g cumin seeds 20g salt 5g pepper Method: Add everything for the marinade together and rub the lamb, let marinate for 2-6hours but will still be amazing if you don’t have time. Cut the potatoes & onions into wedges, garlic in half and add the cherry tomatoes along with the herbs onto a tray fully lined with parchment paper, place the marinated lamb shoulder on top, cover everything with parchment paper and then the tray with foil and roast in the oven at 160° for 5 hours
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mindfulcookingwithsr
If north Cyprus had a signature Christmas dish, it would be Lamb Kleftiko! 🇨🇾🎄 Recipe: 1.5-2kg lamb shoulder 3 large potatoes 1 large brown onion 2 bay leaves 500g cherry tomatoes 2 whole garlic For marinate: 5g dried oregano 10g thyme Zest and juice of 2 lemon 100ml olive oil 1/2 cinnamon sticks 5g cumin seeds 20g salt 5g pepper Method: Add everything for the marinade together and rub the lamb, let marinate for 2-6hours but will still be amazing if you don’t have time. Cut the potatoes & onions into wedges, garlic in half and add the cherry tomatoes along with the herbs onto a tray fully lined with parchment paper, place the marinated lamb shoulder on top, cover everything with parchment paper and then the tray with foil and roast in the oven at 160° for 5 hours
Welcome back to taste of Cyprus! Molehiya edition 🌿 With my mum @gamzepars1972 Molehiya recipe: 200g washed molehiya leaves 2 onions 5 gloves garlic 2 tbsp tomato paste 1 tbsp pepper paste salt & pepper to taste method: wash and soal the molehiya leaves, add the diced onions and then garlic, once soften and slightly carmelised add the tomato & pepper paste, then 800ml of tomato sauce, add molehiya leaves and then veg or chicken stock to cover, simmer for 1 hour Chicken stock recipe: carcase, 2 wings & neck 2 onions 1 garlic 2 carrot 1 celery 1 bay leaf any herbs stalks peppercorns wild thyme or oregano method: Sear chicken wings & bones in pan with bit of olive to golden, remove and add the veg to golden also, add the chicken back and deglaze with water add any herbs and simmer for 1 hour #tasteofcyprus #molehiya #villagefood #cyprusfood
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mindfulcookingwithsr
Welcome back to taste of Cyprus! Molehiya edition 🌿 With my mum @gamzepars1972 Molehiya recipe: 200g washed molehiya leaves 2 onions 5 gloves garlic 2 tbsp tomato paste 1 tbsp pepper paste salt & pepper to taste method: wash and soal the molehiya leaves, add the diced onions and then garlic, once soften and slightly carmelised add the tomato & pepper paste, then 800ml of tomato sauce, add molehiya leaves and then veg or chicken stock to cover, simmer for 1 hour Chicken stock recipe: carcase, 2 wings & neck 2 onions 1 garlic 2 carrot 1 celery 1 bay leaf any herbs stalks peppercorns wild thyme or oregano method: Sear chicken wings & bones in pan with bit of olive to golden, remove and add the veg to golden also, add the chicken back and deglaze with water add any herbs and simmer for 1 hour #tasteofcyprus #molehiya #villagefood #cyprusfood
You can’t go Cyprus and not have Şeftali kebab I made this with my Dede last year and it thought it would be great time to bring it back for taste if Cyprus I’ve written a recipe and will make a video about that soon! #şeftali #kebab #tasteofcyprus #seftalikebab #mangal
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mindfulcookingwithsr
You can’t go Cyprus and not have Şeftali kebab I made this with my Dede last year and it thought it would be great time to bring it back for taste if Cyprus I’ve written a recipe and will make a video about that soon! #şeftali #kebab #tasteofcyprus #seftalikebab #mangal
Cooking with mum in Cyprus! Welcome to Taste of Cyprus Enginar bezelya recipe: 400g garden peas 4 fresh articokes 2 onions 4 gloves garlic 2 tbps tomato paste 60ml olive oil Salt & pepper method: prep the articokes by removing the outer leaves, cut off the top and spoon out the inner fury bit, peel the stalk and cut into wedges, add straight into lemon water to stop oxidation. add the chopped onions into pan with olive oil, then the garlic until soft & sweet, add tomato paste & season salt and pepper, let the tomato paste cook down and release its oil, each step should be low and slow. then add the fresh peas and articokes, add enough veg stock to cover the veg and simmer for 30-40 mins, finish with fresh parsley & drizzle of olive oil #cyprusfood #articoke #freshpeas #tasteofcyprus #plantbased
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mindfulcookingwithsr
Cooking with mum in Cyprus! Welcome to Taste of Cyprus Enginar bezelya recipe: 400g garden peas 4 fresh articokes 2 onions 4 gloves garlic 2 tbps tomato paste 60ml olive oil Salt & pepper method: prep the articokes by removing the outer leaves, cut off the top and spoon out the inner fury bit, peel the stalk and cut into wedges, add straight into lemon water to stop oxidation. add the chopped onions into pan with olive oil, then the garlic until soft & sweet, add tomato paste & season salt and pepper, let the tomato paste cook down and release its oil, each step should be low and slow. then add the fresh peas and articokes, add enough veg stock to cover the veg and simmer for 30-40 mins, finish with fresh parsley & drizzle of olive oil #cyprusfood #articoke #freshpeas #tasteofcyprus #plantbased
Vegetables on fire - sweet peppers, burrata & herbs charred red sweet peppers dressed in a fresh caper, lemon, parsely, basil, mint salsa, with charred pine nuts over creamy burrata recipe: 4 red peppers 1 burrata 1tsp capers small handful each parsely, mint, basil 1 lemon zest 50ml olive oil 10g pine nuts little slash of sherry vinegar 5ish ml Fresh chilli or chilli flake Salt & pepper method: lets start by making the charred pine nut salsa verde, to char the pine nuts you can either use a pan over some heat, or my favourite way over coals using a METAL sieve this gives a extra smokey touch, simply add the pine nuts into the sieve and hoover over the coals till slightly golden and charred, set aside and chop the parsely, mint, basil add lemon zest, capers and olive oil. brush the peppers with olive oil place directly over the coals keep flipping and rotating the peppers, the aim is ti get a even char all over but not let the peppers burn, over time the peppers will soften and being to gently caramlise. Once the are very soft and evenly charred place onto a tray season with salt, pepper, olive oil, splash of sherry vinegar or any vinegar you like (apple cider is great or something sweeter like balsamic) this is the time it get creative and just experiment, so we have the charred peppers, the pine nut salsa verde ready, all thats left is to put the burrata on the plate i like to open it up and add the peppers around it with more dressing over! #redpeppers #burrata #japanesebbq #cookingwithfire #grill
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mindfulcookingwithsr
Vegetables on fire - sweet peppers, burrata & herbs charred red sweet peppers dressed in a fresh caper, lemon, parsely, basil, mint salsa, with charred pine nuts over creamy burrata recipe: 4 red peppers 1 burrata 1tsp capers small handful each parsely, mint, basil 1 lemon zest 50ml olive oil 10g pine nuts little slash of sherry vinegar 5ish ml Fresh chilli or chilli flake Salt & pepper method: lets start by making the charred pine nut salsa verde, to char the pine nuts you can either use a pan over some heat, or my favourite way over coals using a METAL sieve this gives a extra smokey touch, simply add the pine nuts into the sieve and hoover over the coals till slightly golden and charred, set aside and chop the parsely, mint, basil add lemon zest, capers and olive oil. brush the peppers with olive oil place directly over the coals keep flipping and rotating the peppers, the aim is ti get a even char all over but not let the peppers burn, over time the peppers will soften and being to gently caramlise. Once the are very soft and evenly charred place onto a tray season with salt, pepper, olive oil, splash of sherry vinegar or any vinegar you like (apple cider is great or something sweeter like balsamic) this is the time it get creative and just experiment, so we have the charred peppers, the pine nut salsa verde ready, all thats left is to put the burrata on the plate i like to open it up and add the peppers around it with more dressing over! #redpeppers #burrata #japanesebbq #cookingwithfire #grill
Welcome back to taste of Thailand 🇹🇭 Episode 3 - eating at 995 duck & Mama Tam 📍Ko Tao - both these lovely restaurants where in Ko Tao a very small but beautiful island in Thailand #tasteofthailand #tasteofseries #streetfoodthailand #thailandmarkets #chefinthailand
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mindfulcookingwithsr
Welcome back to taste of Thailand 🇹🇭 Episode 3 - eating at 995 duck & Mama Tam 📍Ko Tao - both these lovely restaurants where in Ko Tao a very small but beautiful island in Thailand #tasteofthailand #tasteofseries #streetfoodthailand #thailandmarkets #chefinthailand
Recently discovered my Nene really likes this song so this video is for her but also our way of sharing a simple and humble recipe we make in Cyprus called Çiçek dolmas - stuffed courgette flower Love you Nene @sevlayramadan #çiçekdolması #dolma #cyprus #nature #courgetteflowers
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Recently discovered my Nene really likes this song so this video is for her but also our way of sharing a simple and humble recipe we make in Cyprus called Çiçek dolmas - stuffed courgette flower Love you Nene @sevlayramadan #çiçekdolması #dolma #cyprus #nature #courgetteflowers
This is how I make a creamy, thick Hummus! It’s a beautiful dip full of fibre and many other great benefits A classic mezze from the Mediterranean 🫶🏽 Hummus recipe: 200g dried chickpeas 2 lemons 4 cloves of garlic 30-60g chickpea water ice 100g tahini 80g olive oil 10g salt method: place the chickpeas in a pan and cover with water add 10g of salt to the water and let the chickpeas soak in the salted water overnight (12 hours) once the chickpeas have been fully hydrated, bring the chickpeas to a boil - add more water if needed. after 2 hours of boiling the chickpeas should be super soft. pour some of the remaining chickpea water into a container and let it freeze (this is gonna replace ice water) in a blender zest the skins of both lemons and juice all the juice, add the cloves of garlic and blend until smooth (this creates a mire mellow garlic taste, also brings out the aroma from the lemon) next add the warm chickpeas into the blender with the garlic and lemon and blend on high - at this stage the chickpeas should be thick and ready to be slightly loosened by the chickpea ice, add the chickpea ice bit by bit, then while the blender is still going pour in the tahini & olive oil this will begin to thicken the hummus again and also emulsify the dip. the blender should be blending smoothly and the hummus should be thick & smooth. cooking is all about adjusting and taste so think about if the hummus needs more salt or lemon or tahini Sir @elijah.m4k filming #hummus #tasteofcyprus #mezze #chickpea #hummusrecipe
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mindfulcookingwithsr
This is how I make a creamy, thick Hummus! It’s a beautiful dip full of fibre and many other great benefits A classic mezze from the Mediterranean 🫶🏽 Hummus recipe: 200g dried chickpeas 2 lemons 4 cloves of garlic 30-60g chickpea water ice 100g tahini 80g olive oil 10g salt method: place the chickpeas in a pan and cover with water add 10g of salt to the water and let the chickpeas soak in the salted water overnight (12 hours) once the chickpeas have been fully hydrated, bring the chickpeas to a boil - add more water if needed. after 2 hours of boiling the chickpeas should be super soft. pour some of the remaining chickpea water into a container and let it freeze (this is gonna replace ice water) in a blender zest the skins of both lemons and juice all the juice, add the cloves of garlic and blend until smooth (this creates a mire mellow garlic taste, also brings out the aroma from the lemon) next add the warm chickpeas into the blender with the garlic and lemon and blend on high - at this stage the chickpeas should be thick and ready to be slightly loosened by the chickpea ice, add the chickpea ice bit by bit, then while the blender is still going pour in the tahini & olive oil this will begin to thicken the hummus again and also emulsify the dip. the blender should be blending smoothly and the hummus should be thick & smooth. cooking is all about adjusting and taste so think about if the hummus needs more salt or lemon or tahini Sir @elijah.m4k filming #hummus #tasteofcyprus #mezze #chickpea #hummusrecipe
The village of Cyprus, making a very simple salad using some veg from the garden Not so much a recipe but more of a combination of beautiful produce seasoned with great quality olive oil of herbs, pomegranate molasses It really brings great joy being able to pick and cook with things you grew yourself thanks to God for the abundance, and sometimes its really these simple moments that are most fulfilling and bring most joy Thank you Anne @gamzepars1972 for building a lovely garden and helping me film haha she’s getting really good well done mate ❤️ #cyprusvillage #farmhouse #gardensalad #nature #love
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The village of Cyprus, making a very simple salad using some veg from the garden Not so much a recipe but more of a combination of beautiful produce seasoned with great quality olive oil of herbs, pomegranate molasses It really brings great joy being able to pick and cook with things you grew yourself thanks to God for the abundance, and sometimes its really these simple moments that are most fulfilling and bring most joy Thank you Anne @gamzepars1972 for building a lovely garden and helping me film haha she’s getting really good well done mate ❤️ #cyprusvillage #farmhouse #gardensalad #nature #love
From watching René Redzepi at 14 to spending a whole year with noma — exploring unreleased creations from the Test Kitchen and spending time with the team in Copenhagen. Man, life really does come fast! If you’d like to experience a whole year as a Taste Buds member, you’ll find the link in the @nomaprojects bio. #noma #nomaprojects #tastebuds
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mindfulcookingwithsr
From watching René Redzepi at 14 to spending a whole year with noma — exploring unreleased creations from the Test Kitchen and spending time with the team in Copenhagen. Man, life really does come fast! If you’d like to experience a whole year as a Taste Buds member, you’ll find the link in the @nomaprojects bio. #noma #nomaprojects #tastebuds
Cooking dolma with my mum! This is taste of Cyprus Today we are cooking Dolma - vine leaves stuffed with spiced rice Recipe: 50 vine leafs For the filling 250g rice - short grain 5g fresh mint 10g parsely 20g tomato paste 200g grated tomatoes 10g pomegranate molasses 2 onions 100ml olive oil salt & pepper method: first wash the rice well, once the water is clear allow the rice to soak for 20-30 mins, then prepare the vine leafs by triming the stalk. finely chop the onion herbs mix everything together season well & add around 20g stuffing to vine leaf, first wrap the back of the vine leaf, then the side and then roll the rest like a cigar. place vine leafs on a seasoned pan or tray with olive oil and tomato paste to give more flavour, then cover the dolma with veg/ chicken stock, cook for 30-40 mins in 180 oven or low stove heat. Thanks Anne #tasteofcyprus #dolma #cyprus #vineleaf
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Cooking dolma with my mum! This is taste of Cyprus Today we are cooking Dolma - vine leaves stuffed with spiced rice Recipe: 50 vine leafs For the filling 250g rice - short grain 5g fresh mint 10g parsely 20g tomato paste 200g grated tomatoes 10g pomegranate molasses 2 onions 100ml olive oil salt & pepper method: first wash the rice well, once the water is clear allow the rice to soak for 20-30 mins, then prepare the vine leafs by triming the stalk. finely chop the onion herbs mix everything together season well & add around 20g stuffing to vine leaf, first wrap the back of the vine leaf, then the side and then roll the rest like a cigar. place vine leafs on a seasoned pan or tray with olive oil and tomato paste to give more flavour, then cover the dolma with veg/ chicken stock, cook for 30-40 mins in 180 oven or low stove heat. Thanks Anne #tasteofcyprus #dolma #cyprus #vineleaf
Which one you picking full English or my take on Turkish eggs with plantain 😂 I’m working on a new breakfast series it’s mainly around eggs and the different combinations, so I’m excited to get editing on that 💪🏽 For me breakfast is the most important meal as it’s the first meal we have after sleeping so it’s important to give your body healthy, whole foods to start the day off right! Plantain is normally deep fried in vegetable oil and that’s not really healthy however cooking in a bit olive oil (or any healthy fats) plantain becomes a much healthier addition to any meal 💪🏽 #turkishbreakfast #turkisheggs #plantain #cookinginnature #wildcamping #chef #storytelling #nature #brotherhood
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mindfulcookingwithsr
Which one you picking full English or my take on Turkish eggs with plantain 😂 I’m working on a new breakfast series it’s mainly around eggs and the different combinations, so I’m excited to get editing on that 💪🏽 For me breakfast is the most important meal as it’s the first meal we have after sleeping so it’s important to give your body healthy, whole foods to start the day off right! Plantain is normally deep fried in vegetable oil and that’s not really healthy however cooking in a bit olive oil (or any healthy fats) plantain becomes a much healthier addition to any meal 💪🏽 #turkishbreakfast #turkisheggs #plantain #cookinginnature #wildcamping #chef #storytelling #nature #brotherhood
Picanha & Brazilian mango salsa 💃🏽 recipe: @hixsonmeatldn towada japanese wagyu Picanha Brazilian salsa: 1 ripe mango 1 red, yellow & green pepper 2 plum tomatoes 1 shallot 1 lime zest + juice handful of parsely 60ml olive oil salt & pepper method: finely diced shallot then dice peppers, mango, tomatoes into small cubes, add into bowl with chopped parsely, lime zest + juice, olive oil, season with salt and pepper mix tips: when cooking picanha, start buy rendering the fat first, take time to get nice golden colour, also picanha needs to be rested for longer then other steaks dont rush the process keep checking temp to avoid overcooking! AD @hixsonmeatldn #picanha #stoneaxewagyu #grill #steak #wagyupicanha
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Picanha & Brazilian mango salsa 💃🏽 recipe: @hixsonmeatldn towada japanese wagyu Picanha Brazilian salsa: 1 ripe mango 1 red, yellow & green pepper 2 plum tomatoes 1 shallot 1 lime zest + juice handful of parsely 60ml olive oil salt & pepper method: finely diced shallot then dice peppers, mango, tomatoes into small cubes, add into bowl with chopped parsely, lime zest + juice, olive oil, season with salt and pepper mix tips: when cooking picanha, start buy rendering the fat first, take time to get nice golden colour, also picanha needs to be rested for longer then other steaks dont rush the process keep checking temp to avoid overcooking! AD @hixsonmeatldn #picanha #stoneaxewagyu #grill #steak #wagyupicanha
2026 is the year of positive growth, these are 7 foods that really changed my health for the better! First wisdom Wednesday of 2026 🙏🏽 1. Fermented foods 🌶️ foods like kimchi, sauerkraut, and kefir can positively influence your gut microbiome in ways that affect mood, stress, and even cognitive function 🌿 2. Bone marrow 🦴 Did you know, bone marrow is packed with stem cells that help make blood, repair tissue & support your immune system 3. Cold pressed olive oil 🫒 Scrap the ultra processed seed oils, invest in your health! Cold-pressed olive oil is full of antioxidants & healthy fats that nourish your heart & fight inflammation 4. Humble orange 🍊 Oranges aren’t just full of vitamin C! they also contain compounds that may help boost brain function and protect your memory 5. More fruit! 🍇 Did you know fruits hold the highest vibration of any food, full of energy that nourishes both body & mind 6. Don’t forget the herb 🌿 Herbs like rosemary, parsley, and thyme aren’t just flavour! they’re tiny powerhouses of antioxidants & natural healing energy 7. Green tea Not the dusty tea bags but organic loose leaf tea! Green tea is packed with antioxidants that boost your energy, calm your mind & support longevity #healthybodyhealthymind #healthy2026 #wisdomwednesdays #foodstoeat #mindfuleatingtips
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mindfulcookingwithsr
2026 is the year of positive growth, these are 7 foods that really changed my health for the better! First wisdom Wednesday of 2026 🙏🏽 1. Fermented foods 🌶️ foods like kimchi, sauerkraut, and kefir can positively influence your gut microbiome in ways that affect mood, stress, and even cognitive function 🌿 2. Bone marrow 🦴 Did you know, bone marrow is packed with stem cells that help make blood, repair tissue & support your immune system 3. Cold pressed olive oil 🫒 Scrap the ultra processed seed oils, invest in your health! Cold-pressed olive oil is full of antioxidants & healthy fats that nourish your heart & fight inflammation 4. Humble orange 🍊 Oranges aren’t just full of vitamin C! they also contain compounds that may help boost brain function and protect your memory 5. More fruit! 🍇 Did you know fruits hold the highest vibration of any food, full of energy that nourishes both body & mind 6. Don’t forget the herb 🌿 Herbs like rosemary, parsley, and thyme aren’t just flavour! they’re tiny powerhouses of antioxidants & natural healing energy 7. Green tea Not the dusty tea bags but organic loose leaf tea! Green tea is packed with antioxidants that boost your energy, calm your mind & support longevity #healthybodyhealthymind #healthy2026 #wisdomwednesdays #foodstoeat #mindfuleatingtips
Very excited to announce our next pop-up @mangal2restaurant 14th of April we go live! Tickets will be released in a few days to book a table Menu & extra information coming very soon! #mangal2 #şeftali #kebab
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mindfulcookingwithsr
Very excited to announce our next pop-up @mangal2restaurant 14th of April we go live! Tickets will be released in a few days to book a table Menu & extra information coming very soon! #mangal2 #şeftali #kebab
Welcome back to Taste of Cyprus! Today with my mum we are making beetroot and potato salad recipe: 5 beetroots 10 baby potatoes Handful of parsely & mint Touch of vinegar (I used apple cider) 20ml olive oil sweet white onion sumac & pul biber Walnuts to garnish Tahini yogurt recipe: 4 tbps yogurt 1 tbsp tahini 1 lemon zest & juice method: Add beetroot and potatoes to seasons water and boil until soft, while that’s boiling make tahini yogurt, mix all ingredients for it together. Once beets and potatoes are cooked put into a bowl add chopped herbs season with olive oil and vinegar, add them on the yogurt and garnish with fine rings of onion. Sweet and fresh onion! #tasteofcyprus #beetrootpotatosalad #potatosalad #cyprusfood #tahiniyogurt
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mindfulcookingwithsr
Welcome back to Taste of Cyprus! Today with my mum we are making beetroot and potato salad recipe: 5 beetroots 10 baby potatoes Handful of parsely & mint Touch of vinegar (I used apple cider) 20ml olive oil sweet white onion sumac & pul biber Walnuts to garnish Tahini yogurt recipe: 4 tbps yogurt 1 tbsp tahini 1 lemon zest & juice method: Add beetroot and potatoes to seasons water and boil until soft, while that’s boiling make tahini yogurt, mix all ingredients for it together. Once beets and potatoes are cooked put into a bowl add chopped herbs season with olive oil and vinegar, add them on the yogurt and garnish with fine rings of onion. Sweet and fresh onion! #tasteofcyprus #beetrootpotatosalad #potatosalad #cyprusfood #tahiniyogurt
🇹🇷 World Cup Onion Dolma ⚽️ Soğan Dolma is a traditional Turkish recipe, it translates to stuffed onions and it’s filled with lamb mince, herbs & fragrant rice! This is how you can make it with @boroughbrothcompany organic bone broth to take it to the next level! Onion Dolma recipe:   Serves 4-6 people  —   6 very large onions  —   2 Pouches of @boroughbrothcompany Organic Chicken Bone Broth  —   20g pepper paste —   50ml olive oil  For the stuffing:  —   300g lamb mince  —   250g short grain rice  —   40g tomato paste  —   200g grated tomato  —   Handful of Parsley  —   4 cloves garlic  —   20g Pomegranate molasses  —   Zest & juice from 1 lemon  —   Very finely diced onions from the centre  —   20g salt  —   5g pepper Method: Bring a large pot of water to a boil, top and tail the onions and cut the onion halfway through the middle (like in the video) peel the outer layer. Place the onions in the simmering water to soften, this will make them flexible when it comes to stuffing and rolling. Gently Simmer them for about 30 mins. While the onions are simmering, start making the filling. First add rice to the bowl wash with rinse with water, drain well and then add the rest of the ingredients for the stuffing, when the onions are cooked and soft remove the outer layers gently (you get around 4-5 layers per onion) we use the bigger outer layers to stuff and the middle bit is very finely chopped to add back into the stuffing mixture.  (You can add as much or as little of the onions from the middle as you like) Once the stuffing is completely ready, begin by adding a tbsp worth of the filling in the onion layer, then gently roll the onions until its all wrapped up tightly, place all the stuffed onions on a big enough tray and over with Borough Broth’s Organic Chicken Bone Broth. I like to mix the broth with pepper paste and olive oil before pouring the Broth over the onions  Place baking paper over the onions and roast in the onion at 170° for 90mins. #ad @boroughbrothcompany #soğandolması
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🇹🇷 World Cup Onion Dolma ⚽️ Soğan Dolma is a traditional Turkish recipe, it translates to stuffed onions and it’s filled with lamb mince, herbs & fragrant rice! This is how you can make it with @boroughbrothcompany organic bone broth to take it to the next level! Onion Dolma recipe:   Serves 4-6 people  —   6 very large onions  —   2 Pouches of @boroughbrothcompany Organic Chicken Bone Broth  —   20g pepper paste —   50ml olive oil  For the stuffing:  —   300g lamb mince  —   250g short grain rice  —   40g tomato paste  —   200g grated tomato  —   Handful of Parsley  —   4 cloves garlic  —   20g Pomegranate molasses  —   Zest & juice from 1 lemon  —   Very finely diced onions from the centre  —   20g salt  —   5g pepper Method: Bring a large pot of water to a boil, top and tail the onions and cut the onion halfway through the middle (like in the video) peel the outer layer. Place the onions in the simmering water to soften, this will make them flexible when it comes to stuffing and rolling. Gently Simmer them for about 30 mins. While the onions are simmering, start making the filling. First add rice to the bowl wash with rinse with water, drain well and then add the rest of the ingredients for the stuffing, when the onions are cooked and soft remove the outer layers gently (you get around 4-5 layers per onion) we use the bigger outer layers to stuff and the middle bit is very finely chopped to add back into the stuffing mixture.  (You can add as much or as little of the onions from the middle as you like) Once the stuffing is completely ready, begin by adding a tbsp worth of the filling in the onion layer, then gently roll the onions until its all wrapped up tightly, place all the stuffed onions on a big enough tray and over with Borough Broth’s Organic Chicken Bone Broth. I like to mix the broth with pepper paste and olive oil before pouring the Broth over the onions  Place baking paper over the onions and roast in the onion at 170° for 90mins. #ad @boroughbrothcompany #soğandolması
Turkish inspired lamb liver skewers with @kaianslife @elijah.m4k Marinade Recipe: 1 Tablespoon yogurt 1 teaspoon harissa paste @lamiriharissa Nice pinch of oregano & Pul Biber Also very nice pinch of salt Very very nice drizzle of @wearegoodphats olive oil And juice of 1 lemon (use the zest for the salad) Cherry tomato salad: Handful of cherries Your favourite tomatoes Parsley & mint Spring red onion I just dressed with with more olive oil, lemon juice + zest, more harissa but you can get creative and put whatever you like 🫶🏽 Coal is very important @globaltic_uk for really good charcoal Also knife is from @handf4b #lambliver #skewers #mangal #kebab #cookingonfire
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mindfulcookingwithsr
Turkish inspired lamb liver skewers with @kaianslife @elijah.m4k Marinade Recipe: 1 Tablespoon yogurt 1 teaspoon harissa paste @lamiriharissa Nice pinch of oregano & Pul Biber Also very nice pinch of salt Very very nice drizzle of @wearegoodphats olive oil And juice of 1 lemon (use the zest for the salad) Cherry tomato salad: Handful of cherries Your favourite tomatoes Parsley & mint Spring red onion I just dressed with with more olive oil, lemon juice + zest, more harissa but you can get creative and put whatever you like 🫶🏽 Coal is very important @globaltic_uk for really good charcoal Also knife is from @handf4b #lambliver #skewers #mangal #kebab #cookingonfire
Deckle, smashed cucumber & nam Jim jaew @hixsonmeatldn @stoneaxewagyu recipe: @hixsonmeatldn Deckle 2 cucumber for nam jim jaew: 45g raw jasmine rice 60ml tamarind paste 15ml fish sauce 40ml garum or ponzo 1 lime zest + juice 40g palm sugar finely chopped 1 finely diced shallots 10g toasted chili flakes 45 handful chopped herbs coriander ,spring onions, mint & basil method: toast rice in a dry pan until golden brown, grind the rice in a pestel & mortar till it reaches a course powder - set aside and make tamarind sauce simply adding 30g tamarind to 30ml hot water, mix into a sauce (or if can buy tamarind paste but i recommend fresh tamarind and making i into a sauce for better flavour) finely dice the shallot, slice spring onion & herbs into a bowl not you can mix all the rest of the ingredients together, its important to taste, you want to check for acidic, sweet and fresh flavours, you can adjust sweetness with more palm sugar or savoury with either garum or ponzo Filmed by @elijah.m4k #namjimjaew #thaisteak #stoneaxewagyu
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1.05K
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4mo ago
mindfulcookingwithsr
Deckle, smashed cucumber & nam Jim jaew @hixsonmeatldn @stoneaxewagyu recipe: @hixsonmeatldn Deckle 2 cucumber for nam jim jaew: 45g raw jasmine rice 60ml tamarind paste 15ml fish sauce 40ml garum or ponzo 1 lime zest + juice 40g palm sugar finely chopped 1 finely diced shallots 10g toasted chili flakes 45 handful chopped herbs coriander ,spring onions, mint & basil method: toast rice in a dry pan until golden brown, grind the rice in a pestel & mortar till it reaches a course powder - set aside and make tamarind sauce simply adding 30g tamarind to 30ml hot water, mix into a sauce (or if can buy tamarind paste but i recommend fresh tamarind and making i into a sauce for better flavour) finely dice the shallot, slice spring onion & herbs into a bowl not you can mix all the rest of the ingredients together, its important to taste, you want to check for acidic, sweet and fresh flavours, you can adjust sweetness with more palm sugar or savoury with either garum or ponzo Filmed by @elijah.m4k #namjimjaew #thaisteak #stoneaxewagyu
Don’t wait till 2026! Let’s start eating healthy now Roasted cabbage with Cannellini beans @boldbeanco and pumpkin soup 💪🏽 Full recipe in my substack @mindfulcookingwithsr @common - Be (Instrumental) great song 🫶🏽 #healthy #roastedcabbage #cannellinibeans #pumpkinsoup #nature Do you agree with the message?
33.7K
887
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10mo ago
mindfulcookingwithsr
Don’t wait till 2026! Let’s start eating healthy now Roasted cabbage with Cannellini beans @boldbeanco and pumpkin soup 💪🏽 Full recipe in my substack @mindfulcookingwithsr @common - Be (Instrumental) great song 🫶🏽 #healthy #roastedcabbage #cannellinibeans #pumpkinsoup #nature Do you agree with the message?

Sami Ramadan (@mindfulcookingwithsr) Instagram Stats & Analytics

Sami Ramadan (@mindfulcookingwithsr) has 20.3K Instagram followers with a 2.46% engagement rate over the past 12 months. Across 56.0 posts, Sami Ramadan received 86.6K total likes and 3.66M impressions, averaging 1.55K likes per post. This page tracks Sami Ramadan's performance metrics, top content, and engagement trends — updated daily. To benchmark @mindfulcookingwithsr against other accounts, use Socialpruf's Instagram competitor analysis tool.

Sami Ramadan (@mindfulcookingwithsr) Instagram Analytics FAQ

How many Instagram followers does Sami Ramadan have?+
Sami Ramadan (@mindfulcookingwithsr) has 20.3K Instagram followers as of November 2026.
What is Sami Ramadan's Instagram engagement rate?+
Sami Ramadan's Instagram engagement rate is 2.46% over the last 12 months, based on 56.0 posts.
How many likes does Sami Ramadan get on Instagram?+
Sami Ramadan received 86.6K total likes across 56.0 posts in the last 12 months, averaging 1.55K likes per post.
How many Instagram impressions does Sami Ramadan get?+
Sami Ramadan's Instagram content generated 3.66M total impressions over the last 12 months.
Can I compare Sami Ramadan with other Instagram accounts?+
Yes. Add @mindfulcookingwithsr 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.