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Ok, let’s make it Mutti @Mutti Pomodoro UK with my 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 #pasta #yalancımantı
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melizcooks
Ok, let’s make it Mutti @Mutti Pomodoro UK with my 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 #pasta #yalancımantı
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
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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 Pazili Kuru Börülce (Pan Fried Chard & Black Eyed Beans) 🫘 🧅 🧄 🌿 🍋 🫒 Serves 6–8 450g cooked black eyed beans* (see notes in 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 the pan from the heat and 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 the olive oil, add the onion, along with the 1/2 tsp sea sally flakes and 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 COOKING TIPS: * if using dried beans, soak 250g dried black-eyed beans overnight in lots of cold water then rinsed, added to a large pan of 2.5 litres (4½ pints) cold water - bring up to the boil, then simmer on a low heat for around for 45mins-1hr (I don’t add the juice of a lemon as the acid can react with the tenderness of the beans but if you prefer too to keep the colour of the beans brighter then that’s totally up to you. I like to use the Bodrum or Duru Black Eyed Beans (akutu Börülce). OR 2 x 400g cans black eyes beans, drained (480g drained weight) rinsed
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melizcooks
How to cook like a Kıbrıslı: Melek Nene’s Pazili Kuru Börülce (Pan Fried Chard & Black Eyed Beans) 🫘 🧅 🧄 🌿 🍋 🫒 Serves 6–8 450g cooked black eyed beans* (see notes in 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 the pan from the heat and 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 the olive oil, add the onion, along with the 1/2 tsp sea sally flakes and 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 COOKING TIPS: * if using dried beans, soak 250g dried black-eyed beans overnight in lots of cold water then rinsed, added to a large pan of 2.5 litres (4½ pints) cold water - bring up to the boil, then simmer on a low heat for around for 45mins-1hr (I don’t add the juice of a lemon as the acid can react with the tenderness of the beans but if you prefer too to keep the colour of the beans brighter then that’s totally up to you. I like to use the Bodrum or Duru Black Eyed Beans (akutu Börülce). OR 2 x 400g cans black eyes beans, drained (480g drained weight) rinsed
ad Who loves a fakeaway? I mean, who doesn’t love a fakeaway? I want to show you how to make the ultimate Mixed Grill Platter in my AEG SteamCrisp oven with @Maldon Salt Chilli Sea Salt, using one base marinade recipe that can be used in a variety of different ways, depending on which meat you are marinating. If you’re hosting a crowd, you can make the whole platter (on large baking two trays), if not, feel free to just make one of the recipes. Alternatively, marinate everything and just freeze in batches so you can just defrost and cook at a later date to save on time. All of the marinated meats below can be cooked on the same trays at the same temperature for 30-35 minutes until perfectly cooked. Full recipe on the AEG and Maldon Salt websites. Please Make it. #mixedgrill #kebab #turkishfood #ad
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melizcooks
ad Who loves a fakeaway? I mean, who doesn’t love a fakeaway? I want to show you how to make the ultimate Mixed Grill Platter in my AEG SteamCrisp oven with @Maldon Salt Chilli Sea Salt, using one base marinade recipe that can be used in a variety of different ways, depending on which meat you are marinating. If you’re hosting a crowd, you can make the whole platter (on large baking two trays), if not, feel free to just make one of the recipes. Alternatively, marinate everything and just freeze in batches so you can just defrost and cook at a later date to save on time. All of the marinated meats below can be cooked on the same trays at the same temperature for 30-35 minutes until perfectly cooked. Full recipe on the AEG and Maldon Salt websites. Please Make it. #mixedgrill #kebab #turkishfood #ad
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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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
My Favourite Things: EP. 3 CANNELINI 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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6mo ago
melizcooks
My Favourite Things: EP. 3 CANNELINI 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
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 #greenbeans #tazefasulye #kıyma #easydinner #fyp
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12mo 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 #greenbeans #tazefasulye #kıyma #easydinner #fyp
Ok, let me show you how I turn my vegetables into THE main event 💜❤️🧡💛💚🤎 Flavoursome, fried and crispy vegetables are known as “Sebze Kızartması” or simply “Kızartma”. Kızartma means ‘to fry’ or ‘frying’, but since these vegetables are oven baked, the crispy texture is achieved with a spicy cornflour coating. The vegetables are elevated with the chilled yoghurt and an utterly delicious sweet, tangy and garlicky pomegranate molasses garlic sauce, and I promise you that this dish will convert anyone with a vegetable aversion to fall in love with everything on this platter. Full recipe on my blog (link in bio) and in Dinner Tonight. #PleaseMakeIt S E RV E S 6 For the vegetables: 6 tbsp olive oil 4 tbsp cornflour 2 tsp dried oregano 2 tsp garlic granules 2 tsp paprika 1 tsp coarse black pepper 2 medium baking potatoes, sliced into 1½cm (5/8in) rounds 2 medium aubergines, cut into 3 x 6cm (1¼ x 2½in) batons 2 onions, peeled and cut into 4 wedges (the root still intact to hold the layers together) 1½ tsp sea salt flakes 2 large courgettes, cut into 3 x 6cm (1¼ x 2½in) batons 2 kapya biber (capia peppers), red romano or small red bell peppers, halved, deseeded and cut into 3 x 6cm (1¼ x 2½in) pieces 100g (3½oz) thick natural yoghurt 25g (1oz) fresh flat leaf parsley leaves 1 tsp dried mint 1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes) For the Garlicky Tomato & Pomegranate Sos (sauce): 1 tbsp olive oil 6 garlic cloves, ground down to a paste 1 x 400g (14oz) tin finely chopped tomatoes or 4 large over-ripe tomatoes, halved and coarsely grated, skins discarded 1 heaped tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste) 1 tsp icing sugar 2 tbsp pomegranate molasses Sea salt flakes Lemon wedges, to serve #turkishfood #kızartma #sebze #dinner
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4mo ago
melizcooks
Ok, let me show you how I turn my vegetables into THE main event 💜❤️🧡💛💚🤎 Flavoursome, fried and crispy vegetables are known as “Sebze Kızartması” or simply “Kızartma”. Kızartma means ‘to fry’ or ‘frying’, but since these vegetables are oven baked, the crispy texture is achieved with a spicy cornflour coating. The vegetables are elevated with the chilled yoghurt and an utterly delicious sweet, tangy and garlicky pomegranate molasses garlic sauce, and I promise you that this dish will convert anyone with a vegetable aversion to fall in love with everything on this platter. Full recipe on my blog (link in bio) and in Dinner Tonight. #PleaseMakeIt S E RV E S 6 For the vegetables: 6 tbsp olive oil 4 tbsp cornflour 2 tsp dried oregano 2 tsp garlic granules 2 tsp paprika 1 tsp coarse black pepper 2 medium baking potatoes, sliced into 1½cm (5/8in) rounds 2 medium aubergines, cut into 3 x 6cm (1¼ x 2½in) batons 2 onions, peeled and cut into 4 wedges (the root still intact to hold the layers together) 1½ tsp sea salt flakes 2 large courgettes, cut into 3 x 6cm (1¼ x 2½in) batons 2 kapya biber (capia peppers), red romano or small red bell peppers, halved, deseeded and cut into 3 x 6cm (1¼ x 2½in) pieces 100g (3½oz) thick natural yoghurt 25g (1oz) fresh flat leaf parsley leaves 1 tsp dried mint 1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes) For the Garlicky Tomato & Pomegranate Sos (sauce): 1 tbsp olive oil 6 garlic cloves, ground down to a paste 1 x 400g (14oz) tin finely chopped tomatoes or 4 large over-ripe tomatoes, halved and coarsely grated, skins discarded 1 heaped tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste) 1 tsp icing sugar 2 tbsp pomegranate molasses Sea salt flakes Lemon wedges, to serve #turkishfood #kızartma #sebze #dinner
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 #fyp
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melizcooks
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 #fyp
Reverse-Sear Joint of Beef. 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. Continued in comments (pinned) 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. TIMINGS: This can be a little bit of a guessing game depending on the size and cut of beef / whether it’s boneless / on the bone. For the 3kg rib of beef in this video (which is on the bone) this took just over 4 hours for a rare finish. Smaller joints will obviously take less time, and those that aren’t on the bone, even less. However, once the beef reaches your desired internal temperature, you can leave it to rest for 30-90 minutes so I’d always put the joint in the oven quite a bit earlier than desired to allow enough time for it to reach your internal temperature. For example, a 1.5kg boneless joint will take around 1.5-2hours for medium rare + a resting time of 30-90 minutes before the final 5-7 minute sear. #roastbeef #reversesear
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melizcooks
Reverse-Sear Joint of Beef. 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. Continued in comments (pinned) 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. TIMINGS: This can be a little bit of a guessing game depending on the size and cut of beef / whether it’s boneless / on the bone. For the 3kg rib of beef in this video (which is on the bone) this took just over 4 hours for a rare finish. Smaller joints will obviously take less time, and those that aren’t on the bone, even less. However, once the beef reaches your desired internal temperature, you can leave it to rest for 30-90 minutes so I’d always put the joint in the oven quite a bit earlier than desired to allow enough time for it to reach your internal temperature. For example, a 1.5kg boneless joint will take around 1.5-2hours for medium rare + a resting time of 30-90 minutes before the final 5-7 minute sear. #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 @Jamie Oliver 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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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 @Jamie Oliver 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
My Favourite Things: EP.2 Cypriot Breakfast “Gabira” (Toasts). Breakfast, brunch, lunch…dinner, sorted in less than 10 mins under the grill. Full recipe in Dinner Tonight. Put the kettle on. Makes 4 Prep: 10 minutes Cook: 10 minutes 4 thick slices of Kıbrıs çöreği / sourdough bread 100g (3½oz) hellim (halloumi cheese), coarsely grated 100g (3½oz) kaşar peyniri or mozzarella cheese, coarsely grated 75g (2¾oz) dry black/ Kalamata olives, pitted and roughly chopped 1 tsp dried mint 25g (1oz) coriander leaves, finely chopped 2 tbsp extra virgin olive oil 100g (3½oz) cherry tomatoes, sliced A good pinch of coarse black pepper ½ tsp toasted sesame seeds ¼ tsp nigella seeds Honey, to drizzle (optional) #MyFavouriteTh#MyFavouriteThingsoumi#hellim
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6mo ago
melizcooks
My Favourite Things: EP.2 Cypriot Breakfast “Gabira” (Toasts). Breakfast, brunch, lunch…dinner, sorted in less than 10 mins under the grill. Full recipe in Dinner Tonight. Put the kettle on. Makes 4 Prep: 10 minutes Cook: 10 minutes 4 thick slices of Kıbrıs çöreği / sourdough bread 100g (3½oz) hellim (halloumi cheese), coarsely grated 100g (3½oz) kaşar peyniri or mozzarella cheese, coarsely grated 75g (2¾oz) dry black/ Kalamata olives, pitted and roughly chopped 1 tsp dried mint 25g (1oz) coriander leaves, finely chopped 2 tbsp extra virgin olive oil 100g (3½oz) cherry tomatoes, sliced A good pinch of coarse black pepper ½ tsp toasted sesame seeds ¼ tsp nigella seeds Honey, to drizzle (optional) #MyFavouriteTh#MyFavouriteThingsoumi#hellim
ad Let me show you how I turn my kitchen into a restaurant with the beautiful new @karacaunitedkingdom dinner set collection with Fatih Tutak ‌This set is genuinely stunning. It’s become my “special” dinner set at home, where even the most simple recipes look beautifully presented, as if they’ve been prepared by a chef in a restaurant; however, instead of going out to eat, you become the chef in your own home. ‌•Karaca Fatih Tutak Dinner Set •Karaca Plasma Steel Cookware •Karaca Vigor 7-Piece knife set •Karaca Lalin Bamboo Chopping Board •Karaca MasterMaid Pro-Steel Glass 8-in-1 food processor •Karaca Mastermaid Stand Mixer When hosting, the most important thing is to prep, prep, prep. Things you can do in advance to get ahead: ‌•Finely chop vegetables for salads and store them in Tupperware in the fridge (without mixing them together until just before serving and stirring through the salad dressing) ‌•Make dips, store in Tupperware in the fridge and simple plate up and garnish just before serving. ‌ •Finely chop parsley / prepare garnishes / juice lemons / mix up salad dressings in advance so you are ready to go when serving ‌•Prepare köfte mixes and marinades (or marinate the meat in advance) and refrigerate until you need them / are ready to cook ‌•Lay your table (with the Fatih Tutak range of course!) ‌What I’ve prepared in this video:* •Mantarlı Bulgur Köftesi (Mushroom-filled bulgar wheat cones) ‌•Kasap Köfte (butchers’ mince patties) ‌•Arpa şehriyeli pilav (buttery orzo rice cooked in chicken stock) ‌•Taze bakla salatası ve süzme yoghurt (Cypriot style marinated broad beans over strained yogurt) ‌•Piyaz & Tahın (white bean salad, onions, tomatoes & parlayed with a sumak and dried mint dressing served with lemony tahini) ‌•Gavurdağı Salatası (Pomegranate & Walnut salad with tomatoes, cucumber, parsley & Romano pepper with a pomegranate sumak dressing) •Minik Tırnaklı Ekmek (Mini “nail” breads) ‌•Olives, hot pickled peppers and gherkins marinated in EVOO and pul biber ‌#melizcooks #karaca #dinner #meze #turkishfood
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5mo ago
melizcooks
ad Let me show you how I turn my kitchen into a restaurant with the beautiful new @karacaunitedkingdom dinner set collection with Fatih Tutak ‌This set is genuinely stunning. It’s become my “special” dinner set at home, where even the most simple recipes look beautifully presented, as if they’ve been prepared by a chef in a restaurant; however, instead of going out to eat, you become the chef in your own home. ‌•Karaca Fatih Tutak Dinner Set •Karaca Plasma Steel Cookware •Karaca Vigor 7-Piece knife set •Karaca Lalin Bamboo Chopping Board •Karaca MasterMaid Pro-Steel Glass 8-in-1 food processor •Karaca Mastermaid Stand Mixer When hosting, the most important thing is to prep, prep, prep. Things you can do in advance to get ahead: ‌•Finely chop vegetables for salads and store them in Tupperware in the fridge (without mixing them together until just before serving and stirring through the salad dressing) ‌•Make dips, store in Tupperware in the fridge and simple plate up and garnish just before serving. ‌ •Finely chop parsley / prepare garnishes / juice lemons / mix up salad dressings in advance so you are ready to go when serving ‌•Prepare köfte mixes and marinades (or marinate the meat in advance) and refrigerate until you need them / are ready to cook ‌•Lay your table (with the Fatih Tutak range of course!) ‌What I’ve prepared in this video:* •Mantarlı Bulgur Köftesi (Mushroom-filled bulgar wheat cones) ‌•Kasap Köfte (butchers’ mince patties) ‌•Arpa şehriyeli pilav (buttery orzo rice cooked in chicken stock) ‌•Taze bakla salatası ve süzme yoghurt (Cypriot style marinated broad beans over strained yogurt) ‌•Piyaz & Tahın (white bean salad, onions, tomatoes & parlayed with a sumak and dried mint dressing served with lemony tahini) ‌•Gavurdağı Salatası (Pomegranate & Walnut salad with tomatoes, cucumber, parsley & Romano pepper with a pomegranate sumak dressing) •Minik Tırnaklı Ekmek (Mini “nail” breads) ‌•Olives, hot pickled peppers and gherkins marinated in EVOO and pul biber ‌#melizcooks #karaca #dinner #meze #turkishfood
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) 500 g beyaz ekmek unu 1 çay kaşığı tuz 1 yemek kaşığı zeytinyağı #bidda #flatbread #bread #typ #baking
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11mo 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) 500 g beyaz ekmek unu 1 çay kaşığı tuz 1 yemek kaşığı zeytinyağı #bidda #flatbread #bread #typ #baking
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). #salad #choppedsalad #dinner #lunch #Recipe
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11mo 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). #salad #choppedsalad #dinner #lunch #Recipe
Sea Bass with Herby Pul Biber Butter. This is one of the most DELICIOUS, incredibly simple 10 minute recipes from my second cookbook - perfect for a quick summer evening’s meal, like tonight. Once you’ve made it once, you’ll be making it again and again with your eyes closed. #melizcooks #Seabass #simplerecipe #fyp #midweekdinner
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3mo ago
melizcooks
Sea Bass with Herby Pul Biber Butter. This is one of the most DELICIOUS, incredibly simple 10 minute recipes from my second cookbook - perfect for a quick summer evening’s meal, like tonight. Once you’ve made it once, you’ll be making it again and again with your eyes closed. #melizcooks #Seabass #simplerecipe #fyp #midweekdinner
My Favourite Things: EP.1 HELLİMLİ YALANCI SOĞAN DOLMASI Dolma = stuffed / to stuff Serves 4-6 5 large onions 50g fresh flat leaf parsley 3 tbsp olive oil 1tsp sea salt flakes 2 tbsp Turkish sweet mild red pepper paste 3 tbsp tomato puree 200g white short-grain or pudding rice, washed (not soaked) and drained 1x 400g tin chopped tomatoes 2 tbsp dried mint 1 tbsp pomegranate molasses 60ml freshly squeezed lemon juice 1tsp coarse bIack pepper 1½ tsp pul biber (Aleppo pepper/Turkish red pepper flakes) 250g hellim, cut into 1cm cubes 1 chicken or vegetable stock cube 200ml boiling hot water 300ml cold water For the butter sauce 50g unsalted butter 2 tsp pul biber 1 tbsp pomegranate molasses Full recipe on my blog. Do it. #MyFavouriteThings #dolma #hellim
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6mo ago
melizcooks
My Favourite Things: EP.1 HELLİMLİ YALANCI SOĞAN DOLMASI Dolma = stuffed / to stuff Serves 4-6 5 large onions 50g fresh flat leaf parsley 3 tbsp olive oil 1tsp sea salt flakes 2 tbsp Turkish sweet mild red pepper paste 3 tbsp tomato puree 200g white short-grain or pudding rice, washed (not soaked) and drained 1x 400g tin chopped tomatoes 2 tbsp dried mint 1 tbsp pomegranate molasses 60ml freshly squeezed lemon juice 1tsp coarse bIack pepper 1½ tsp pul biber (Aleppo pepper/Turkish red pepper flakes) 250g hellim, cut into 1cm cubes 1 chicken or vegetable stock cube 200ml boiling hot water 300ml cold water For the butter sauce 50g unsalted butter 2 tsp pul biber 1 tbsp pomegranate molasses Full recipe on my blog. Do it. #MyFavouriteThings #dolma #hellim
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 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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5mo ago
melizcooks
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 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
Okay, what are you having for dinner tonight? Because I think my cozy comforting lusciously pull apart Beef Short-Ribs have to be the answer and this is how I make them with the @karacaunitedkingdom 5-ply PowerSteel 7-piece 316+ Powersteel pans. The full recipe is on my blog. Heavy-bottomed dishes are usually favoured for oven-cooked recipes like short ribs and casseroles, but the Karaca Powersteel pans are perfect for cooking the short ribs even on the stove-top. There is often the concern of meat and sauces sticking to the bottom of stainless steel pots, especially with ingredients such as pomegranate molasses, which I use here, but thanks to the new-generation non-stick 5-ply honeycomb-surfaced 316+ cookware, sticking is not an issue here, combining the best possible outcome for both flavour and durability. The scratch-resistant, metal spatula-friendly interior and easy-to-clean non-stick coating are a fabulous bonus, and the pans are compatible with all stovetops, including gas, electric, and induction. And once you’ve devoured those beautiful Short ribs, there’s nothing quite better than a cup of “çay”, perfectly and efficiently made in the Çaysever machine which not only brews tea, but also makes filtered coffee, prepares baby formula, and also works as a kettle. They say a watched kettle never boils but there’s no need to watch the “Çaysever” machine as it informs you at every stage with the speaking feature, saying things like "I started brewing tea" or "I have brewed the tea, enjoy." It brews tea by dripping at 90°C, making your tea ready in 15 minutes, keeping it fresh for up to 60 minutes with a fresh-keeping button. #melizcooks #karaca #beef #shortribs #mashedpotato
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9mo ago
melizcooks
Okay, what are you having for dinner tonight? Because I think my cozy comforting lusciously pull apart Beef Short-Ribs have to be the answer and this is how I make them with the @karacaunitedkingdom 5-ply PowerSteel 7-piece 316+ Powersteel pans. The full recipe is on my blog. Heavy-bottomed dishes are usually favoured for oven-cooked recipes like short ribs and casseroles, but the Karaca Powersteel pans are perfect for cooking the short ribs even on the stove-top. There is often the concern of meat and sauces sticking to the bottom of stainless steel pots, especially with ingredients such as pomegranate molasses, which I use here, but thanks to the new-generation non-stick 5-ply honeycomb-surfaced 316+ cookware, sticking is not an issue here, combining the best possible outcome for both flavour and durability. The scratch-resistant, metal spatula-friendly interior and easy-to-clean non-stick coating are a fabulous bonus, and the pans are compatible with all stovetops, including gas, electric, and induction. And once you’ve devoured those beautiful Short ribs, there’s nothing quite better than a cup of “çay”, perfectly and efficiently made in the Çaysever machine which not only brews tea, but also makes filtered coffee, prepares baby formula, and also works as a kettle. They say a watched kettle never boils but there’s no need to watch the “Çaysever” machine as it informs you at every stage with the speaking feature, saying things like "I started brewing tea" or "I have brewed the tea, enjoy." It brews tea by dripping at 90°C, making your tea ready in 15 minutes, keeping it fresh for up to 60 minutes with a fresh-keeping button. #melizcooks #karaca #beef #shortribs #mashedpotato
Okay, welcome to another episode of “Simple Twists” where I take some of my most popular recipes, or some really traditional ones, and give them a proper “Meliz’s Cooks” twist. Today is the turn of my ever-popular Kıymalı Garavolli (One Pot Lamb Mince & Pasta) which I have given a simple twist to make it “Kıymasız Garavolli” (One Pot Mince-Free Chestnut Mushroom & Puy Lentil Conchiglie Pasta). It is genuinely INCREDIBLE, flavour-packed, umami laden, and dare I say it, you won’t miss the mince at all! Ingredients below, method on the video, FULL RECIPE ON MY BLOG, link in bio, please make it. Serves 4 GARLIC YOGHURT: 1 tsp finely grated garlic 150 g thick set natural yoghurt 1/4 tsp sea salt flakes TOPPING: 100 g (3½ oz) hellim (halloumi), finely grated 1 tsp dried mint ONE-POT PASTA: 1 vegetable stock cube + 1.2 litres (2 pints) boiling water OR 500ml fresh vegetable stock / broth + 600ml boiling water 3 tbsp olive oil 2 onions, finely chopped 3/4 tsp sea salt flakes 1 tsp ground cumin 1 tsp paprika 1/4 tsp ground cinnamon 1 tsp finely grated fresh garlic 1 tsp tomato purée 400g chestnut mushrooms, finely chopped, 1cm dice 250g vac-packed, cooked put lentils 1 tsp pomegranate molasses 1 tsp balsamic vinegar ½ tsp ground black pepper 300 g (10½ oz) conchiglie pasta 2 bay leaves 25 fresh flat leaves parsley, finely chopped CHILLI BUTTER: 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp sweet (mild) red pepper paste (tatlı biber salçası) 1 tsp pul biber 1 tsp dried mint METHOD Dissolve the stock cube in the boiling water in a heatproof jug and leave to one side. Mix together the garlic yoghurt ingredients in a small bowl, cover and refrigerate until later. Combine the finely grated hellim and dried mint in a small bowl. Heat the olive oil in a pan over a medium heat and add the onions. Sprinkle in half of the salt, stir, and soften the onions for 10–12 minutes until they turn a lovely light golden-brown colour. Add the cumin, paprika, ground cinnamon to the softened onions, stir well so that the spices release their aromatics, then stir through the garlic, followed by the tomato purée, ensuring the onions are fully coated. Add the mushrooms to the pan, and stir constantly so all the flavours and ingredients in the pan integrate with the mushrooms, slowly helping them to soften down. Increase the heat a little, season with remaining salt and keep softening the mushrooms until they reduce by about half and are rich and juicy in colour. Add the pomegranate molasses and balsamic vinegar to the mushrooms, stir well, then the puy lentils, stirring again then add the pasta, stirring gently so that the sauce starts is mixed through the hard pasta shells. Gently pour in the stock, stir, add the bay leaves, bring to the boil, then reduce to a medium simmer for 10–12 minutes. Stir a couple of times as it cooks, being careful not to break apart the pasta shells. Once the pasta is cooked through (but still al dente) and the liquid has mostly reduced but is still “saucy”, remove the pan from the heat and give it a gentle stir. While the pasta cooks, prepare the chilli butter. Melt the butter in a frying pan over a medium heat, then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste, pul biber and dried mint. Let it just start to bubble, then remove from the heat. Serve the pasta on plates with a sprinkling of the hellim and mint mixture, a dollop of the Garlic Yoghurt and a drizzling of the Chilli Butter. #pasta #hellim #EasyRecipe #dinner #fyp
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11mo ago
melizcooks
Okay, welcome to another episode of “Simple Twists” where I take some of my most popular recipes, or some really traditional ones, and give them a proper “Meliz’s Cooks” twist. Today is the turn of my ever-popular Kıymalı Garavolli (One Pot Lamb Mince & Pasta) which I have given a simple twist to make it “Kıymasız Garavolli” (One Pot Mince-Free Chestnut Mushroom & Puy Lentil Conchiglie Pasta). It is genuinely INCREDIBLE, flavour-packed, umami laden, and dare I say it, you won’t miss the mince at all! Ingredients below, method on the video, FULL RECIPE ON MY BLOG, link in bio, please make it. Serves 4 GARLIC YOGHURT: 1 tsp finely grated garlic 150 g thick set natural yoghurt 1/4 tsp sea salt flakes TOPPING: 100 g (3½ oz) hellim (halloumi), finely grated 1 tsp dried mint ONE-POT PASTA: 1 vegetable stock cube + 1.2 litres (2 pints) boiling water OR 500ml fresh vegetable stock / broth + 600ml boiling water 3 tbsp olive oil 2 onions, finely chopped 3/4 tsp sea salt flakes 1 tsp ground cumin 1 tsp paprika 1/4 tsp ground cinnamon 1 tsp finely grated fresh garlic 1 tsp tomato purée 400g chestnut mushrooms, finely chopped, 1cm dice 250g vac-packed, cooked put lentils 1 tsp pomegranate molasses 1 tsp balsamic vinegar ½ tsp ground black pepper 300 g (10½ oz) conchiglie pasta 2 bay leaves 25 fresh flat leaves parsley, finely chopped CHILLI BUTTER: 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp sweet (mild) red pepper paste (tatlı biber salçası) 1 tsp pul biber 1 tsp dried mint METHOD Dissolve the stock cube in the boiling water in a heatproof jug and leave to one side. Mix together the garlic yoghurt ingredients in a small bowl, cover and refrigerate until later. Combine the finely grated hellim and dried mint in a small bowl. Heat the olive oil in a pan over a medium heat and add the onions. Sprinkle in half of the salt, stir, and soften the onions for 10–12 minutes until they turn a lovely light golden-brown colour. Add the cumin, paprika, ground cinnamon to the softened onions, stir well so that the spices release their aromatics, then stir through the garlic, followed by the tomato purée, ensuring the onions are fully coated. Add the mushrooms to the pan, and stir constantly so all the flavours and ingredients in the pan integrate with the mushrooms, slowly helping them to soften down. Increase the heat a little, season with remaining salt and keep softening the mushrooms until they reduce by about half and are rich and juicy in colour. Add the pomegranate molasses and balsamic vinegar to the mushrooms, stir well, then the puy lentils, stirring again then add the pasta, stirring gently so that the sauce starts is mixed through the hard pasta shells. Gently pour in the stock, stir, add the bay leaves, bring to the boil, then reduce to a medium simmer for 10–12 minutes. Stir a couple of times as it cooks, being careful not to break apart the pasta shells. Once the pasta is cooked through (but still al dente) and the liquid has mostly reduced but is still “saucy”, remove the pan from the heat and give it a gentle stir. While the pasta cooks, prepare the chilli butter. Melt the butter in a frying pan over a medium heat, then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste, pul biber and dried mint. Let it just start to bubble, then remove from the heat. Serve the pasta on plates with a sprinkling of the hellim and mint mixture, a dollop of the Garlic Yoghurt and a drizzling of the Chilli Butter. #pasta #hellim #EasyRecipe #dinner #fyp

Meliz Cooks (@melizcooks) Tiktok Stats & Analytics

Meliz Cooks (@melizcooks) has 540K Tiktok followers with a 1.38% engagement rate over the past 12 months. Across 142 videos, Meliz Cooks received 241K total likes and 17.7M views, averaging 1.70K likes per video. This page tracks Meliz Cooks's performance metrics, top content, and engagement trends — updated daily.

Meliz Cooks (@melizcooks) Tiktok Analytics FAQ

How many TikTok followers does Meliz Cooks have?+
Meliz Cooks (@melizcooks) has 540K TikTok followers as of October 2026.
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Meliz Cooks's TikTok engagement rate is 1.38% over the last 12 months, based on 142 videos.
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Meliz Cooks received 241K total likes across 142 videos in the last 12 months, averaging 1.70K likes per video.
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Meliz Cooks's TikTok content generated 17.7M total views over the last 12 months.
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